We're a little obsessed with vermouth right now. Vermouths tend to get overshadowed by spirits or "real" wines, but they are beautiful and have a lot of character. Saying a drink is made with vermouth is saying a dish is made with meat - it gives you a category, but not really any idea of what it will actually taste like. From the assertive, bittersweet complexity of Carpano Antica to the delicate herbal notes of Imbue, each has its own distinctive character. Taste them solo side-by-side to really get to know them on a personal level, or try a vermouth-forward cocktail like a Manhattan made with a different kind each time, and you'll start to appreciate and unravel their mystery. Our friend Neil Kopplin, owner of Imbue (and bartender at Clyde Common), stirred up this low-alcohol refresher, a rare autumn-appropriate aperitif, that shows off the unique flavors of Imbue.
3oz ginger beer
2oz imbue
1oz fresh OJ
Squeeze and drop a lime
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