Bitter vermouth
A flavoured fortified wine with an infusion of wormwood, gentian and cinchona, with a pronounced bitterness and a herbal taste, as an aperitif and for Negroni and Americano.
Bitter vermouth is a flavoured fortified wine with an infusion of wormwood, gentian, cinchona, roots, spices and citrus, with a pronounced bitterness, a herbal and spiced taste, usually of a dark colour. It is drunk chilled over ice with citrus zest as an aperitif and used in cocktails (Negroni, Americano, Boulevardier), and in cooking in sauces for game, poultry and liver and for deglazing.
Recipes with this ingredient
Fresh (first mentioned in his book by bar culture evangelist Robert Hess in 2008), but old-fashioned, the Agavoni is the same Negroni, but with tequila.
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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.
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The main version of the origin of the Negroni connects the cocktail with Count Camillo Negroni. In 1919, in Florence, he asked a bartender to make a stronger version of the Americano cocktail - and instead of soda, he added gin, and to distinguish it, garnished it with orange zest instead of lemon zest.
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