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The Mixellany Guide to Vermouth & Other AP Ritifs by Jared McDaniel Brown

Back in 1845, Ettore Zucca, an Italian industrialist, made rhubarb amaro from a tincture his wife’s doctor concocted to cure her indigestion. In 1919, a descendant, Carlo Zucca, refined the recipe and bottled and sold the amaro. It became scarce but now has been revived and is being imported. (Photo: Dan Neville/The New York Times)

Punch - Why Mole Bitters Make Everything Better

Negroni Sbagliato

An Italian take on the classic Negroni, lightened up with prosecco - the ultimate refreshing cocktail.

Salty Raccoon Margarita 1½ oz. blanco tequila 1 oz. rosemary syrup 1 oz. fresh lime juice Garnish: rosemary sprig, smoked sea salt