Ideal as a summer drink or for use in cocktails, vermouth fans can now drink a Scottish twist on the popular aperitivo.

Already popular in Europe, Vermouth is having a resurgence in the UK as it’s ideal in cocktails as well as being enjoyed simply with tonic.

The iconic low alcohol aperitivo, which is extremely popular in Spain and Italy, has been given a Scottish twist with the launch of Valentian Vermouth.

Made by Tait Bros.’, Valentian Vermouth is a new super-premium drink that is made by marrying Scottish new make malt spirit, Italian white wine and botanicals cultivated in both countries.

The team at Tait Bros.’ say that the Valentian Vermouth Rosso drink is “a sweet red expression, full bodied and fruity but with elements of citrus and herbs.”

Botanicals used in this include: rhubarb, bergamot, liquorice root, gentian root, ginger, three varieties of wormwood, sweet and bitter orange, laurel, sage and cinnamon.

Dominic Tait of Tait Bros.’ commented: “This is a remarkably versatile vermouth that caters to the growing consumer desire for low-ABV products but still packs plenty of flavour.

“Perfect in simple serves like the V&T (Vermouth & Tonic) or high-ball style drinks such as the Americano, as well as many classic cocktails like the Manhattan or Negroni.”

Dominic continued “we’ve worked with some leading bartenders to create some delicious spritz serves using Valentian and the results have been spectacular!”

Valentian Vermouth Rosso is available from a selection of bars and independent retailers from £28.50.

Vermouth cocktails

Spritz Into Spring 

VALENTIAN SUMMERHOUSE SPRITZ by Murray Anderson of Westmount Cocktail, Glasgow 

Build in Glass 

  • 50ml Valentian Vermouth 
  • 1/4 Freshly Juiced Lemon 
  • Prosecco 
  • 1 dash Angostura Bitters 
  • Garnish with Lemon Peel 

VALENTIAN WINDOW BOX SPRITZ by Sam Baxendale of Kin, Edinburgh 

Build in Glass 

  • 50ml Valentian Vermouth Rosso 
  • 20ml Crème De Fraise 
  • 1 Dash Cherry Bitters, 1 Dash Orange Bitters 
  • Top with Tonic 
  • Garnish with Basil, Lemon & Black Pepper 

THE BEET GOES ON by Kesia McHardy of Kelvingrove Café, Glasgow 

Build in Glass 

  • 40ml Valentian Vermouth Rosso 
  • 10ml Lustau Manzanilla Papirusa 
  • 10ml Beetroot, Green Apple & Pepper Cordial* 
  • Top with Fever-Tree Mediterranean tonic 
  • Garnish with an apple fan! 

*100g fresh Beetroot, 200g Granny Smith apple, 900ml water, 180g of sugar, 5g of white pepper, 3g of citric acid.

Add beetroot, apples, sugar and water together and sous vide for two hours at 60°C. Strain off the fruit and veg, add the pepper and citric acid and give it a good stir. 

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About The Author

Rosalind Erskine

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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