Dry vermouth

Celery stalks with fish sauce are an elegant addition to fish dishes rooted in European culinary tradition. Tender blanched stalks retain their freshness and light crunch, while the sauce based on vermouth and fish broth imparts a rich, deeply umami flavor. Butter gives a velvety texture, adding notes of tenderness and harmony. This dish pairs perfectly with baked or fried fish, enhancing its flavor and creating a refined combination. Due to its simplicity in preparation and exquisite taste, it can be a wonderful addition to both everyday dinners and festive tables.

Risotto with roasted tomatoes is the essence of Italian cuisine, combining simplicity and refined flavor. The origins of risotto trace back to the northern regions of Italy, where rice became the basis for many traditional dishes. In this recipe, juicy roasted tomatoes with fragrant garlic and thyme give the risotto a rich taste with subtle sweet-umami notes. Fennel adds freshness, while dry vermouth provides a light spiciness. The creamy texture is achieved by gradually adding broth and finishing with butter and parmesan. This dish is perfect for a cozy dinner, harmonizing beautifully with a glass of white wine and fresh bread.

Cocktail by Arthur Shusteriovas from the Moscow bar Duran Bar

The 'Alfonso Special' cocktail is a refined blend of classic European flavors that embodies elegance and sophistication. It is believed to have originated in the 1920s and was named after the famous Spanish King Alfonso XIII, symbolizing his aristocratic charm. The drink's taste is multifaceted: dry gin and vermouth create a strong yet delicate base, while sweet Italian vermouth and grenadine add soft fruity and caramel notes. A light bitterness from Angostura balances the flavor palette, adding depth and richness. This cocktail is perfect for retro-style evenings or for those who appreciate classic drinks with a touch of nobility. It is served in a martini glass that highlights its elegance and reveals its full bouquet of aromas.

The Affinity cocktail is an exquisite blend of traditional European flavors created for true connoisseurs of classic drinks. Its history dates back to early 20th-century British bars, where the art of mixing whiskey with vermouth reached a new level. Scotch blended whiskey adds depth and a hint of smokiness to the drink, while the combination of dry and sweet vermouth adds complexity and balance. Angostura bitters complete the composition with noble bitterness, and lemon zest adds freshness. Served chilled, it is ideal as an aperitif, awakening the taste buds before dinner. This cocktail embodies elegance and understated luxury, reminiscent of the atmosphere of old gentlemen's clubs where leisurely conversations were accompanied by a glass of impeccable drink.

Chicken breast with vermouth and tarragon sauce is a refined dish of Italian cuisine that combines the tenderness of white meat with the rich aromas of fragrant tarragon and the bitterness of dry vermouth. This recipe embodies the art of balancing flavors: the softness of butter, the sweetness of shallots, and the expressive freshness of herbs create a harmonious palette. The combination of vermouth and tarragon is believed to have come from French traditions but gained a new resonance in Italy, becoming the basis for elegant sauces for white meat. Serving such a dish evokes restaurant sophistication, while the cooking process is simple and accessible even for home cooks. It is perfect for a romantic dinner or festive gathering, enhancing the dish's flavor with a glass of white wine.

Mushroom-stuffed fish is an exquisite dish of Russian cuisine that embodies the traditions of rich flavors and aromas. Tender fish fillet infused with spices is enriched with a filling of sautéed mushrooms, onions, and tomatoes, creating a harmonious blend of earthy and fresh notes. Breaded and fried rolls acquire an appetizing crispy crust, while the sauce made from vermouth and sour cream adds softness and sophistication to the taste. This dish is perfect for both festive tables and cozy family dinners.

Crayfish bisque is a classic French soup that delights with its rich seafood flavor and velvety texture. Its roots trace back to the coastal regions of France, where fishermen used crayfish shells to make aromatic broth. Bisque is complex to prepare as it requires crayfish oil and carefully simmered broth to create its deep flavor. This delicate soup features subtle creamy notes balanced by the spiciness of vermouth and brandy. It is served hot, garnished with whole crayfish tails that add sophistication and textural variety. Perfect as a festive dish that can impress guests with its refined taste and rich history.

Chicken liver crostini is a refined appetizer of Italian cuisine that impresses with its rich texture and depth of flavor. The liver is sautéed in duck fat with aromatic shallots and rosemary, giving it an exquisite, slightly woody note. Capers and vermouth add subtle savory hints, while red wine vinegar provides pleasant acidity. The finishing touch is a crispy baguette rubbed with garlic that highlights the complex flavor balance. The dish has ancient roots in Tuscan gastronomy, where it served as a hearty appetizer before the main meal. It is perfect for festive dinners or as an elegant snack with wine.

This cocktail was invented at the Chatham Hotel - not in New York (where the Chatham was first made), but in Paris.

The most popular Spanish cocktail - refreshing in the heat and not too intoxicating.

The classic version of the Stardust is made with vodka and is often served in a shot glass. In addition to vodka, it contains peach schnapps, pineapple juice, and grenadine syrup.

The cocktail is named after the quick-drying varnish Jap-a-lac. In Russian there is an expression "to varnish" - "Japalak" is quite suitable for this purpose. But it is also good on its own. Its recipe first appeared in the book "Old Waldorf Bar Days" in 1931.

The famous "Shaken, not stirred" is not quite the correct translation of Bond's phrase. It may seem that the cocktail is made in two steps: stir, then shake. In fact, we are talking about two ways of preparing any cocktail: stir in a glass or shake in a shaker. You can do it either way - we have the orthodox version.

The cocktail is named after the famous French fencer who won gold medals in both epee and foil at two Olympics at once - in 1924 and 1928. Lucien was quite the bon vivant.