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How to enjoy Vermouth

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Vermouth is a fortified wine, which means it has had a spirit added to it to increase the alcohol content, giving it a heat on the palate and making it last for a bit longer once opened than standard wine. Dry vermouth is famously used to make Martinis, whilst sweet vermouth, like ours, is used in cocktails such as Manhattans and Negronis – so you’ve probably tried vermouth before if you’re partial to a cocktail or two.

 

Vermouth is a very versatile drink and can therefore be enjoyed in a variety of ways. We also recommend it on it’s own, poured over ice, as the flavours are the perfect balance of sweet and savoury.

 

View all cocktail kits

 

 

Sussex Negroni

Ingredients
25ml Bolney Rosso Vermouth
25ml Bolney Estate Gin
25ml Campari

Method
Fill a rocks glass with a quarter cubed ice.
Add Vermouth, Gin and Campari and stir for a few seconds.

Raspberry Lemon V&T

Ingredients
35ml Bolney Rosso Vermouth
25ml White Heron Framboise (Raspberry Liqueur)
5ml Lemon Juice
2.5ml Bitter Union Lemon, Hobs and Herbs Bitters
Fever Tree Indian Tonic
Cubed Ice

Method
Put a handful of ice in a cocktail shaker.
Add the Vermouth, Framboise, Lemon Juice and Lemon Bitters.
Shake for a minute.
Fill a highball glass quarter way with ice.
Strain liquid into the glass.
Top up with Fever-Tree Indian Tonic, to taste.

Hedgerow Spritz
By Simon Robinson, Bartender at The Twisted Lemon, Brighton

Ingredients
35ml Bolney Rosso Vermouth
75ml Bolney Bubbly NV
Cubed Ice
Tonic Water
Garnish: Squeeze of pink grapefruit and a sprig of mint.

Method
Add cubed ice to a spritz style wine glass.
Add the vermouth, Bolney Bubbly NV and tonic water to the glass and stir gently.
Garnish with a squeeze and wedge of pink grapefruit and a sprig of mint.

 

View our Hedgerow cocktail kit

Square Life
By Kevin Fry, Bar Manager atThe Coral Room at The Bloomsbury Hotel, London

 

Ingredients
30ml Bolney Rosso Vermouth
15ml Campari
15ml Orgeat Syrup
15ml Grapefruit Juice
Crushed Ice
Garnish: Rosemary & Grapefruit

Method
Add vermouth, campari, orgeat syrup and grapefruit juice to a Boston cocktail shaker filled a quarter of the way with ice. Shake together the components. Pour into an old fashioned glass and top up with crushed ice. Garnish with half a slice of grapefruit and a sprig of rosemary.

With Tonic

 

After taste testing our Vermouth with a variety of Fever Tree Tonics we have three perfect serves, all giving a slightly different twist.

 

Vermouth and Elderflower Tonic
This is served in a Balloon Glass 
– Fill glass halfway with ice
– Pour over 35ml of Bolney Rosso Vermouth
– Top up with Fever-Tree Elderflower Tonic
– Add a wheel of Orange and a sprig of Lemon Thyme

 

Vermouth and Indian Tonic
This is served in a Rocks Glass
– Fill a third of the glass with ice
– Pour over 25ml of Bolney Rosso Vermouth
– Top up with Fever-Tree Indian Tonic
– Add a sprig of Thyme

 

Vermouth and Aromatic Tonic

Served in a Balloon Glass 
– Fill glass halfway with ice
– Pour over 35ml of Bolney Rosso Vermouth
– Top up with Fever-Tree Aromatic Tonic
– Add a wheel of Lemon