Monday, July 25, 2016

This Week in Home Cocktailing July 17, 2016

I was planning to do make a French 75 in honor of Bastille Day on July 14th, but the tragic events in Nice, France put those plans on hold. While I'll make the French 75 cocktail at a later date, I did make a return to the combination of Vodka and Godiva Chocolate Liqueur when I added Espresso to the mix.

As you can see in the following video, on July 8th I added a handful of Espresso beans to about five ounces of Tito's Vodka, shook it and put it away for a few days. Check it out:

Fast forward to July 17th and I opened the jar with the infusion and took in a marvelous whiff of Espresso. The infusion tasted divine and had a very dark, almost inky black color to it.

Here is the recipe card with the cocktail that I made with the Espresso Infused Tito's Vodka and Godiva Chocolate Liqueur:

Sorry for the attempt at a fancy name. I make enough Java and Mocha named drinks at the cafe that the names stick with you. But for the cocktail, I deviated from the recipe card by adding half an ounce of half and half for some added creaminess. The addition of the half and half made the difference. I like the combination of the espresso and chocolate flavors. And that's saying something. I am not a fan of the flavor that cold coffee has.

People at work look at me weird when I tell them that I don't like iced coffee or any of the coffee flavored blended drinks. As hot as NYC is now, if I want to drink coffee, it has to be hot. But the combination in this cocktail works. The next attempt will be with using coffee ice cubes as the "rocks" in a cocktail. Here is the video I posted upon tasting the cocktail for the first time.

For my next post, I'll be honoring two of my favorite authors whose birthdays land in the same week. In addition, I'll be putting together a quick infusion to celebrate National Tequila Day.

Well, that's it for now. I'm looking forward to seeing what cocktails this upcoming week has in store.

Until Then Happy Drinking,

Monday, July 11, 2016

The Week in Home Cocktailing July 10, 2016

This was a pretty busy week for me in terms of home cocktailing. Its been a while since I've done three cocktails and an infusion in a week. So without further delay, here we go.

July 7th was National Chocolate Day and to celebrate the occasion, I decided to make a Godiva Chocolate Martini. Here is the recipe I used:

While I was going for lines of chocolate syrup inside of the glass, the syrup refused to cooperate. But having the chocolate syrup lining the entire interior of the glass worked out. It gave the cocktail an extra rich layer of chocolate that accompanied the cocktail.

It left me wondering how the cocktail would be with an added layer of coffee and a thicker consistency. On that note, I decided to make a small Espresso Vodka Infusion using Tito's Vodka. Here is the video of my putting together the infusion.

To no surprise, two days later the infusion looks like this:

The infusion is dark like straight espresso and has an amazing coffee aroma. I'll keep it in the cabinet for a few more days.

On July 8th I came up with the idea to make a Chai Alexander in the same manner that you would make the classic Brandy Alexander. Instead of using Creme de Cacao, I would substitute it using the Tazo Chai Tea Latte concentrate that we sell in the cafe. Here is what I came up with:

I used ground cinnamon as the topping since I didn't have any ground allspice. I found the cocktail to be bland using the listed proportions and decided to bump it up to 2 parts Half and Half, 2 Parts Tazo Chai Tea Latte and the 1 Part Brandy. I still found the cocktail to be missing that spicy kick that I like from my chai. 

I later thought that perhaps the chai releases its spices and aroma when exposed to heat while the flavors are muted somewhat when exposed to the cold. I'll have to keep working on this. Perhaps when the weather changes from Summer to Fall. 

The last cocktail that I worked on was in celebration of National Piña Colada Day on July 10th. For this recipe, I decided to use the legendary David Wondrich's recipe from Esquire Magazine. Can't go against someone who recommends using Brugal Añejo. So here is what I came up with:

It had been so long since I had Piña Colada that I had forgotten how refreshing they are. The first one didn't last very long. 

I made a second Piña Colada, this time using a mixture of Brugal Añejo, The Real McCoy 3-year white rum and Cruzan Black Strap Rum. I also enjoyed this one. I like the added level of flavor that the Black Strap Rum gives the Piña Colada. 

Since I still had some Coconut Cream left, I decided to make a third Piña Colada, this time using Abuelo Añejo Panamanian Rum. For some reason, I found that the Abuelo Añejo didn't blend well with the pineapple and coconut flavors. I'll keep this rum for something else. 

Well, that's it for now. I'm looking forward to seeing what cocktails this upcoming week has in store. 

Until Then Happy Drinking,

Sunday, July 3, 2016

The Hemingway Daiquiri

With yesterday being the 55th anniversary of the passing of legendary writer, author, journalist and bon-vivant Ernest "Papa" Hemingway, I wanted to celebrate his legacy by having one of his signature cocktails: the Hemingway Daiquiri. 

Hemingway spent many an day traveling between Florida and Cuba, spending time at one of his favorite watering holes: El Floridita which is located el la Vieja Habana. Hemingway spent so much time there that a statue has been erected at the spot in the bar where Hemingway used to occupy. According to the article Hemingway vuelve a tomar daiquiris en su bar favorito de Cuba from the El Floridita bar website (translated by Google Translate and me):
From now on every day (the statue) will be served a Hemingway daiquiri, say the waiters of the establishment.
Courtesy of El Floridita
The bronze statue was made by the Cuban sculptor Jose Villa Soberon based on portraits and photos of Hemingway, who lived long periods in Cuba for more than two decades until the year before his suicide in 1961 at his home in Idaho.
El Floridita is one of the places of forced pilgrimage for many fans of Hemingway, along with the Finca Vigia, home on the outskirts of Havana where he wrote "The Old Man and the Sea" and where friends such as Ava Gardner and Gary Cooper stayed.
When he was in Havana, Hemingway often went to the Floridita to sip his favorite cocktail, the daiquiri (rum-based , lemon , maraschino and sugar) and the mojito, another famous Cuban drink with mint, nearby at the Bodeguita del Medio.
Now what I find interesting that they would mention Hemingway having his Daiquiri with sugar. It was well known that Hemingway was a diabetic, so he tried his best to avoid any extra sugar, especially in his cocktails. Also it was believed that Hemingway felt that you'd get sick if you drank too much sugar in your drinks. Regardless of what the reasons were, what I have read is that Hemingway didn't drink his daiquiris as the standard recipe states: white rum, lime juice and sugar blended with ice.

Hemingway liked his daiquiris, which the lore states El Floridita barman Constantino Ribaliagua invented the drink for him using the standard white rum and lime juice but adding grapefruit juice and maraschino liqueur. Recipes that I have come across vary from having two-to-one grapefruit to lime to the opposite ratio of two times lime to one time grapefruit. For the basis of this cocktail, I used the following recipe based on the recipe listed in Carey Jones' (Twitter @CareyJones) book Brooklyn Bartender: A Modern Guide to Cocktails and Spirits:
Hemingway Daiquiri
2oz/60ml The Real McCoy 3-year Rum (hers called for 3oz)
.75oz/20ml Fresh Ruby Red Grapefruit Juice (hers called for 1.5oz)
.50oz/15ml Fresh Lime Juice (hers called for .75oz)
.25oz/10ml Luxardo Maraschino Liqueur (hers called for .5oz)
Jones called for the cocktail to be built over ice and blended. I don't have a functioning blender so shaken over ice would do. Given that the ratios were similar, this is what I found about the cocktail I made.

The citrus just exploded in my mouth though I think the ratio of grapefruit to lime made it somewhat bitter to my palate. I could taste feel the sweetness from the Maraschino Liqueur. On my second try, I made the cocktail with the same ratio of .5oz of both grapefruit and lime juices.

The second cocktail was a more balanced cocktail to me. Very smooth and refreshing. I can see why Hemingway could put down a half dozen of these whether straight up or blended. That Hemingway was a beast of a drinker. En Paz Descanse Papa.

So I guess I'm going to have to go visit Carey Jones in Brooklyn to have one of the Papa Hemingway Daiquiris from her book. Add another mission to the mission book.

Here is the quick one minute video I posted to both Instagram (@SiscoVanilla) and YouTube (SiscoVanilla)

Until Then Happy Drinking,

For Further Reading:

Monday, June 20, 2016

The Maltese Falcon Booze in the Book and Movie

On May 30th over at my Tumblr page devoted to Booze in Movies, I posted a series of images from John Huston's The Maltese Falcon (1941) showing the drinking that occurs in the movie. I recently finished reading Dashiell Hammett's The Maltese Falcon and decided to see how the book and movie compares with its alcohol references.

Now keep in mind that Huston's version of the movie is very faithful to the source material. It was hard to not visualize the characters from the movie while reading the book. Obviously, there were certain things that were omitted from the movie that were in the book due to the Hays Codes regulations of the time which regulated what content could be seen in movies. But it is one of the most faithful adaptations to a book that I have ever watched.

The first instance where someone has a drink, is when Sam Spade, played by Humphrey Bogart, comes back home after visiting the crime scene where his partner in the detective agency has been killed. In the movie, he sits down and pours himself a drink, though we can't see what exactly he is drinking. The book is more specific on what he drinks. In the book, Spade pours himself a wine glass full of Bacardí and is drinking a few of them straight up when police detectives Dundy and Polhaus arrive.

Now I don't know about you, but I can't drink Bacardí Superior straight, let alone at room temperature. At the very least, chill the rum before sipping on it. Keep in mind that I am assuming that Spade is drinking Bacardí Superior over Bacardí Gold. Why? I would think that Superior would be easier to find during Prohibition than the Gold rum. The book was written during 1929, with Prohibition being four years away from being abolished. Who know, maybe Spade has had that bottle squirreled away. But considering that he puts down at least five glasses in this scene plus the two he serves his guests, its a safe bet that a bottle of booze won't last long in the possession of Sam Spade. But I digress.

Bacardí Superior is the flagship rum for Bacardí, being the first rum put on the market by master blender Don Facundo Bacardí Massó in 1862. I am going to drink Bacardí Superior, its going to be in a classic like a Cuba Libre, a Daiquirí or a Piña Colada. If I am going sip anything Bacardí makes, its going to be the Bacardí Ocho, which is barrel aged for a minimum of eight years. On to the next reference.

This next one is exclusive to the book. After we're introduced to the character Joel Cairo, who is played by Peter Lorre in the movie, Spade sits down at his office desk and takes out a bottle of Manhattan Cocktail and pours himself a paper cup two-thirds filled with the cocktail. As you can see from the image to the right, the Heublein company not only made one such bottled Manhattan Cocktail but they bottled many different cocktails. But who or what was the Heublein company. According to Jeffrey Pogash in his post The Legacy of Heublein dated May 31, 2014 from the Beverage Media wesbite:
Jerry Thomas’s classic How To Mix Drinks, published in 1862, cites the utility of pre-mixed drinks for various outings, such as “fishing and other sporting parties.” His first recipe listed under the heading “Cocktail and Crusta” is Bottle Cocktail, using brandy, water, bitters, gum syrup and Curaçao. Thomas even refers to the flexibility of such portable potables, noting that whiskey or gin could be substituted for brandy.
It was another three decades before bottled cocktails took their first great leap to market, courtesy of Gilbert and Louis Heublein, who would go on to impact the wine and spirits industry in multiple ways. Their father created the Heublein Hotel in Hartford in 1859, and it became so famous that it was known affectionately as “Heubs,” and it served as a dining mecca for businessmen, visiting celebrities, actors, politicians and Trinity College intellectuals. It is almost certain that Samuel Longhorn Clemens, better known as Mark Twain, a Hartford resident from 1871-1891, held court there regularly.
The Heublein brothers, who were born in Germany but practically raised at the hotel, grew into the business in legendary fashion. With “Heubs” known for its “continental atmosphere” and selection of fine beers, wine and spirits, it was only natural that when Hartford’s prestigious First Company Governor’s Foot Guard was preparing its annual summer picnic and military display in 1892, the brothers were asked to supply gallon jugs of pre-mixed cocktails for the thirsty revelers. Gilbert and Louis chose the Martini and the Manhattan as the featured drinks. 
As we all know, we make plans and mother nature laughs. The party was rained out and the jugs were put away until the party was rescheduled. Again, the event was rained out causing the jugs of cocktails to remain stored away. Inspiration does come in the darnedest of ways.

Right when the jugs were going to be emptied and the cocktails disposed of, a bartender took a sip and realized that the aged cocktails were still good. And voilà, the “Club Cocktails” line was born. The peak era for Heublein's Club Cocktails were the 1950's to the 1970's with many a celebrity advertising for Heublein.

A series of Heublin Club Cocktail Ads from the 1930's-1950's
Onward we go. Spade and the femme fatale of the story, Brigid O'Shaughnessy, played by Mary Astor, sit down in Spade's apartment where Spade tries to get her to elaborate on what exactly is going on. As she talks about the elusive Black Bird that the book and movie is named after, Spade serves himself and O'Shaughnessy a coffee and brandy. When he notices that she isn't being forthright with him in terms of all the details, he tells her "We've got all night before us. I'll put some more brandy in some more coffee and we'll try again." Lo and behold its not coffee and brandy that Spade and O'Shaugnessy spend the rest of their nightime hours doing. I'll leave the rest to your imagination.

Later on when Spade meets the main antagonist in both the book and movie, the fat man named Gutman, played by Sydney Greenstreet, Spade is at Gutman's suite at the Alexandria Hotel. Gutman offers Spade some Johnnie Walker whisky and a Coronas del Ritz cigar. I would think that a man of style like Gutman is, he would have a bottle of Johnnie Walker Black label at the ready.

Personally I can't say that I have ever had a good experience with Johnnie Walker Red label. I find it way too harsh. The two extra years in aging between the red and the black makes a world of difference. Black has a much smoother blend of whiskys. What I wanted to find out is how old is the Johnnie Walker brand. For a more detailed and nuanced review of both Johnnie Walker Red and Black labels, check out my friend Josh Feldman aka the Coopered Tot's post from March 5, 2012 entitled Back to basics: Johnnie Walker Black and Red compared head to head.

According to the Whiskey Exchange's timeline for Johnnie Walker, the roots for the Johnnie Walker brand lie as far back as 1820 as The Old Highland Whisky brand. In 1909, the brand was officially changed from The Old Highland Whisky to Johnnie Walker and its offerings includes the Red Label 10 year old, the Black Label 12 year old, along with the short-lived White Label 6 year old. By 1918 the White label is discontinued.

For the sake of the post, Gutman would have either the Red or the Black since the Blue Label wouldn't be introduced until 1992, the Gold Label in 1995, the formerly discontinued Green Label 15 year old in 1997, the Double Black Label in 2010, the Platinum Label 18 year old whisky in 2011 and the Gold Label Reserve in 2012. (The Green Label is being reintroduced to the public after being eliminated in 2012. For more on that read JOHNNIE WALKER GREEN LABEL RETURNS by Richard Woodard from the website dated 18 February 2016.)

Later on when Gutman and Spade meet up at the Alexandria, Spade is given mixed whisky and carbonated water along with a little doozy of a knockout which puts Spade out after we are given the backstory to the Falcon. And that's pretty much it. The drinking is pretty mild compared to Hammett's other detective stories, especially the Nick and Nora stories.

I've just started reading Raymond Chandler's The Long Goodbye and when I am done with it, I'll give it a comparison with the Robert Altman directed The Long Goodbye (1973) starring Elliot Gould.

Until Then Happy Drinking,

Sunday, June 12, 2016

Ty-Ku Soju

I recently came across the article Distilling the mysteries of ‘shōchū’ by Melinda Joe from the Japan Times dated June 10, 2016 and wondered if I had any shōchū in my liquor box. After sifting through the little sample bottles that I have, I found a bottle of Ty-Ku Soju. Now to be honest, I'm not sure when I found it but I put it into the freezer to get nice and cold. While I did that, I decided to do a little research on Soju.

Generally, I found out from the SO-JU: Korean Rice Liquor 소주 listing from the TriFood: Celebrating Korean Food website
Soju is the best known liquor from Korea.  It is distilled, vodka-like, rice liquor with high potency and often flavored similarly. It is smooth and clean in taste, which makes it easy to drink in combination with various Korean dishes. The main ingredient of soju is rice, almost always in combination with other ingredients such as wheat, barley, or sweet potatoes. Soju is clear-colored and typically varies in alcohol content from 10% to 25% proof. It was first known to have been distilled around 1300 A.D.
Soju is the Korean equivalent of the Japanese sake. That said, Jinro is known to be the largest manufacturer of soju which recorded a sale of 70 million cases in 2004. And during that year, more than 3 billion bottles were consumed alone in South Korea!

Specifically to the Ty-Ku Soju, I went to the website for Ty-Ku Soju and found the following passage about Soju:
With 1/2 the calories and twice the taste of vodka, Soju (also known as Shochu) is the #1 distilled spirit in the world. TY KU Soju updates this ancient spirit by producing an unbelievably smooth beverage that is lower in calories and more versatile than vodka. Its superiority is the result of expert small batch distillation & cold filtration, utilizing 100% premium barley. TY KU Soju is crafted from the finest all natural ingredients with no additives, preservatives or sweeteners.
TY KU Soju has a smooth taste from start to finish, unlike Vodka which demands extra flavors & sugars to mask its harsh taste. TY KU Soju is best sipped chilled and is specially crafted to be a flavor catalyst so it absorbs the flavor of fruits & mixers. Create your favorite vodka cocktails with half the calories & double the flavor.

BARLEY: The highest quality in the world, hand selected in Oita, Japan.
SPRING WATER: Naturally filtered by the cedar forests of the Kyushu Mountains.
KOJI: Handmade white koji evokes and enhances flavor and aroma.
40 Proof | Alcohol/Vol: 20% | Calories: 60 
 It seems as if this particular spirit is best suited to those people who do not want to drink something that is either too strong or for those who are looking for "skinny cocktails".

For the sake of the post, I am having the Soju neat. What do I think about it?

I found it to be somewhat dry with a slight fruity note on both the nose and the palate. I do find that the description on the Ty-Ku is somewhat accurate. Where Vodka can be harsh, this Soju is not as harsh as the vodka, though you do get a little of that ethanol flavor. I feel that it would definitely be good in a mixer or a cocktail. I would experiment with it and the Bombay Sapphire East Asia Gin in a variation to a Martini with the Soju replacing the Vermouth.

I think that I would also need to try some other Sojus to see how they differ in terms of both body, flavor and aromatics. I'll keep my eye out for some other soju varieties and give them a taste.

Until Then Happy Drinking,

Sunday, May 8, 2016

Vin Mariani: The Foundation for Coca-Cola

In my recent post on the creation of Coca-Cola from my HistorySisco Tumblr page, which occurred on May 8, 1886, I was introduced to a concoction known as Vin Mariani. How does this drink fit in with Coca-Cola? Well, let me tell you how.

In the 1860's, chemist Angelo Mariani came up with a tonic that combined Bordeaux wine and coca leaves, naming it Vin Mariani. The post The history behind the wine from the Vin Mariani vineyard website describes what happened next:
Vin Mariani (French: Mariani's wine) was a tonic created circa 1863 by Angelo Mariani, a chemist who became intrigued with coca and its economic potential after reading Paolo Mantegazza’s paper on coca's effects. In 1863 Mariani started marketing a wine called Vin Mariani which was made from Bordeaux wine treated with coca leaves. The ethanol in the wine acted as a solvent and extracted the coca from the coca leaves, altering the drink’s effect. It originally contained 6 mg of coca per fluid ounce of wine, but Vin Mariani which was to be exported contained 7.2 mg per ounce in order to compete with the higher coca content of similar drinks in the United States.
When coca is administered on its own it yields two key active compounds, benzoylecgonine and ecgonine methyl ester. When combined with alcohol, as in Vin Mariani, the mixture forms a powerful psychoactive: cocaethylene (which is both more euphorigenic and has higher cardiovascular toxicity than coca by itself). 
 Pope Leo XIII purportedly carried a hipflask of Vin Mariani with him, and awarded a Vatican gold medal to Angelo Mariani. Vin Mariani was very popular in its day, even among royalty such as Queen Victoria of Great Britain and Ireland. Pope Leo XIII and later Pope Saint Pius X were both Vin Mariani drinkers. Pope Leo awarded a Vatican gold medal to the wine, and also appeared on a poster endorsing it.
Following Mariani's success with his tonic, in comes John Pemberton of Atlanta, Georgia.

Pemberton was Lieutenant Colonel in the Confederate army during the American Civil War. He found that after he was injured in battle, he developed an addition to the morphine that was administered to ease battlefield injuries. Pemberton sought to find another way to ease the pain without having the morphine addiction.

Similar to the popular Vin Mariani, Pemberton created his own concoction with the name of  “Pemberton’s French Wine Coca.” The post John Stith Pemberton from the American Civil War Story website describes what made Pemberton's medicinal wine different from Mariani's:
At this time there was a hugely popular French medicinal drink called Vin Mariani. This drink was essentially a wine infused with the coca leaf (the source of cocaine). Pemberton eventually launched his own version of this medicinal wine, but his wine was infused with the kola nut (for caffeine) and damiana (reputedly a powerful aphrodisiac) in addition to the coca leaves. He called his drink, “Pemberton’s French Wine Coca.”
John Pemberton’s new drink became so popular in Atlanta that it was soon sold in almost all the drug stores in the city. This “French Wine Coca” was said to be an,“invigorator of the brain,” and Pemberton recommended it to aid in overcoming morphine addictions.
When asked to describe his popular drink, Pemberton said, “It is composed of an extract from the leaf of Peruvian Coca, the purest wine, and the Kola nut. It is the most excellent of all tonics, assisting digestion, imparting energy to the organs of respiration, and strengthening the muscular and nervous systems.”
Prohibition of alcohol in Atlanta went into effect in 1886, causing Pemberton to change his tonic. He eliminated the wine. In its place he added to the coca and kola a sugar syrup as the base. The final piece of the puzzle was the addition of carbonated water and voila: Coca-Cola was born.

You can still get the Vin Mariani tonic through the Vin Mariani Winery, which is based in Peru. You can visit their website here: Vin Mariani Winery.

So next time you hear someone order a Kalimotxo, or you order one yourself think back to Vin Mariani and Pemberton's French Wine Coca. What's a Kalimotxo? Very simple, its equal parts red wine and coca-cola. You really had to ask? ;)

Until Then Happy Drinking,

Sunday, November 15, 2015

Cazapra French Dry Vermouth

I was recently looking through the October 31, 1938 edition of the New York Times through their TimesMachine website for some information on the Orson Welles radio performance of the War of the Worlds. I wrote about it for my HistorySisco Tumblr page if you feel inclined to check it out. Now as with prior posts, where I look for old advertisements for old liquor postings, I found this one in that day's edition.

The ad was for a French Dry Vermouth called Cazapra. As you see above, the unlucky fellow is brooding that he has "Martini-envy" and can't live up to the standard set by this particular fellow of the name of Jim. Apparently Jim's Martini skills are strong that the sun knows about it and states that Jim uses Cazapra aka The Sunshine Vermouth. Now this is not to be confused with a Sunshine Cocktail which contains French Vermouth. I'll touch on that particular concoction in a later post. Sorry for the digression.

From what I found about this particular French Dry Vermouth, is that it is/was distributed in France by a company called Cazalis and Prats. There seems to be another French Vermouth of the same era aptly named Cazalis and Prats French Dry Vermouth and I haven't been able to find anything to state whether both the Cazapra Vermouth and the Cazalis and Prats Vermouth are one and the same with a different label.

The main reference that I found for both Vermouths is from the New York Public Library What's on the menu? collection. They have catalogued over 45,000 menus and digitized 17,545 of them that you can search through by a variety of search options. It really is a fascinating website which I have successfully used before for my October 15, 2013 post The Cocktail List at the Copacabana 1943. I highly recommend it.

In terms of the Cazapra, I found one mention for this vermouth on the menu listing for The Wine and Food Society, Inc's 70th tasting (during the season of 1946-1947) that was held at Starlight Roof of the Waldorf Astoria on March 21, 1947. The event was called A Tasting of Apéritifs and Hors D'Oeuvre and in said event there were numerous types of apéritif that were paired with particular hors d'oeuvres. I'll devote a future post on the other aperitifs that were offered at this event. For the moment, here is the page that highlights the Cazapra

Courtesy of the NYPL Labs What's on the Menu Database
To find out a little more of where Vermouth is traditionally made, I decided to check out the Vermouth 101 website. Here is how they describe the traditional area of Vermouth production:
Geographically, The cradle of vermouth is the ethnically Italian Piemonte and ethnically French Savoy regions, which, in the 18th Century comprised the mainland territory of the Kingdom of Sardinia.
In addition to economic ties, these regions shared the local wine production and the rich botanical diversity of the Alpine foothills necessary to produce vermouth and related beverages. (By the 1861, the Kingdom of Sardinia had gobbled up the rest of the peninsula to create what we know today as Italy, losing the Savoy region permanently to France by treaty.)
If you want to know more about Vermouths, definitely peruse the Vermouth 101 website. While I couldn't find anything on the Cazapra French Vermouth on the website, it is an amazing resource to research. It just might be that the Cazapra brand was absorbed by another brand or just ceased to be in production. If I find anything else, I'll return to this post.

I do have a brief Vermouth story that I will relate in a future post. So keep an eye out for it.

Until Then Happy Drinking,