We touched about upon red vermouth last week, and so today, I’ve taken the plunge. it can be served straight up, used to make red Martinis, mixed with gin to make classic Italian cocktails like Negronis and Americanos, and it is also excellent when served with fruit juices, sparkling mineral or tonic water. It also has bitters added, which is how it gets its name (Punt e mes = point and a half. Points are the way people tell a bartender how much bitters to add to a drink).
Eyes: Not so much red as it is a tawny brown. It looks a lot like sherry.
Nose: Immediately below the sharp wine aroma is a very medicinal odor. This smell is supposed to be similar to wormwood. But not having ever smelled wormwood, I can’t say for sure.
Taste: It’s starts off syrupy sweet, but comfortably so. It’s almost cola like in the way it initially tastes. Then the bitters hit. Think the bitterness of an orange peel that finishes the taste.
Overall: Very, very good. Where the Cinzano vermouth was light and crisp, this vermouth is full and bold. I like it much more than the Campari, and I loved the Campari.