Advertisement
YOU ARE HERE: LAT HomeCollectionsVermouth
IN THE NEWS

Vermouth

FEATURED ARTICLES
FOOD
December 31, 2008
Total time: 15 minutes, plus steeping time for the vermouth Servings: 10 Note: From Philip Ward of Death + Co. Tea-infused sweet vermouth 1 (750 ml) bottle Martini & Rossi vermouth Heaping 1/4 cup loose-leaf cinnamon-spiced tea 1. Pour the vermouth into a pitcher. Add the tea and set aside for 1 1/2 hours, stirring occasionally. 2. Strain the infused vermouth using a fine-mesh strainer lined with cheesecloth and pour the vermouth back into the bottle.
ARTICLES BY DATE
ENTERTAINMENT
June 17, 2011
The Spare Room at the Hollywood Roosevelt Hotel is a study in upper-crust drinking. It's the kind of bar that would be at home in F. Scott Fitzgerald's "The Great Gatsby"; its patrons are often as dapper as that great writer and just as ambitious. In other words, the Spare Room is where young Hollywood does its fair share of seeing and being seen. Oh, and it bowls there too, at one of two shiny lanes overlooking Hollywood Boulevard. Which is why it's fitting that the Spare Room has launched a Wednesday evening special from 6 to 9 featuring $5 mini lobster rolls, half-price bowling, $3 cold beers and a $7 concoction called the Nantucket Sound.
Advertisement
NEWS
December 14, 1997 | BEVERLY BEYETTE
Before chardonnay was as American as Coca-Cola, there was the cocktail. Ladies sipped sweet pink concoctions laced with gin--and real men drank martinis. Well, the cocktail's back. But who among us can whip up a pousse cafe, a Pernod frappe? Now comes the Bartender's Deck, 50 boxed cards revealing on their flip sides the secrets of everything from an Angel's Kiss to a Zombie.
FOOD
January 6, 2010
In martinis, I've been enjoying the dry vermouth from the old French house of Dolin in Chambéry in the French Alps. But I recently tried Dolin's blanc (as opposed to dry) as an apéritif all on its own. Served on the rocks with a twist of lemon, it has a wonderfully complex taste, herbal but more sweet than medicinal. It tastes like a meadow full of wildflowers, refreshing and pure. And each small sip carries so much interest you tend to drink it more slowly than a glass of wine to make it last.
NEWS
June 9, 1985 | ROBIN TUCKER
We have no quarrel with strawberry daiquiris, no complaint with pina coladas . Harvey Wallbangers and margaritas have their place. But when the order of the evening is elegance, it's time to call upon the classics. From left: the refreshing combination of bourbon and mint in a frosty Mint Julep; a Gin Rickey with its crisp tang of lime; a crystal-clear Gibson; a cool, citrusy Orange Blossom; a topaz-colored Manhattan, and the sweet secret of a fizzy Champagne Cocktail.
ENTERTAINMENT
June 17, 2011
The Spare Room at the Hollywood Roosevelt Hotel is a study in upper-crust drinking. It's the kind of bar that would be at home in F. Scott Fitzgerald's "The Great Gatsby"; its patrons are often as dapper as that great writer and just as ambitious. In other words, the Spare Room is where young Hollywood does its fair share of seeing and being seen. Oh, and it bowls there too, at one of two shiny lanes overlooking Hollywood Boulevard. Which is why it's fitting that the Spare Room has launched a Wednesday evening special from 6 to 9 featuring $5 mini lobster rolls, half-price bowling, $3 cold beers and a $7 concoction called the Nantucket Sound.
CALIFORNIA | LOCAL
November 24, 1986 | Al Martinez
I am grateful to the contractor who reroofed our house some months ago and want to acknowledge publicly that, even in the storm that howled through the Santa Monica Mountains last week, the roof did not leak. The wall, however, did. I'm not sure exactly what happened. I was standing in the middle of the living room exulting in the fact that no rain was seeping in around the skylights when I noticed water on the floor.
NEWS
October 19, 1986 | Associated Press
Official guidebooks for bartenders list about 300 concoctions that can be name with vermouth, according to Joseph Flock. "But Says Flock of Noilly Prat, a French vermouth, "vermouth consumption is trending away from the classic martini and mixed drink." He says that with more moderate consumption of alcoholic beverages, aperitifs are gaining ground on the more potent cocktail combinations.
FOOD
January 6, 2010
In martinis, I've been enjoying the dry vermouth from the old French house of Dolin in Chambéry in the French Alps. But I recently tried Dolin's blanc (as opposed to dry) as an apéritif all on its own. Served on the rocks with a twist of lemon, it has a wonderfully complex taste, herbal but more sweet than medicinal. It tastes like a meadow full of wildflowers, refreshing and pure. And each small sip carries so much interest you tend to drink it more slowly than a glass of wine to make it last.
NEWS
October 31, 1989
Count Alberto Marone Cinzano, 60, chairman of the noted vermouth and Spumante aperitif firm. The Cinzano family's labels date to 1757, when the aromatic liquor that years later was called vermouth first was produced in the back room of a small wine shop in Italy. The family's sparkling white wine, Spumante, became a major part of Cinzano's exports after World War II. Spanish police said Cinzano died in a crash near Cordoba on Friday when his car failed to negotiate a turn.
FOOD
December 31, 2008
Total time: 15 minutes, plus steeping time for the vermouth Servings: 10 Note: From Philip Ward of Death + Co. Tea-infused sweet vermouth 1 (750 ml) bottle Martini & Rossi vermouth Heaping 1/4 cup loose-leaf cinnamon-spiced tea 1. Pour the vermouth into a pitcher. Add the tea and set aside for 1 1/2 hours, stirring occasionally. 2. Strain the infused vermouth using a fine-mesh strainer lined with cheesecloth and pour the vermouth back into the bottle.
NEWS
December 14, 1997 | BEVERLY BEYETTE
Before chardonnay was as American as Coca-Cola, there was the cocktail. Ladies sipped sweet pink concoctions laced with gin--and real men drank martinis. Well, the cocktail's back. But who among us can whip up a pousse cafe, a Pernod frappe? Now comes the Bartender's Deck, 50 boxed cards revealing on their flip sides the secrets of everything from an Angel's Kiss to a Zombie.
NEWS
October 31, 1989
Count Alberto Marone Cinzano, 60, chairman of the noted vermouth and Spumante aperitif firm. The Cinzano family's labels date to 1757, when the aromatic liquor that years later was called vermouth first was produced in the back room of a small wine shop in Italy. The family's sparkling white wine, Spumante, became a major part of Cinzano's exports after World War II. Spanish police said Cinzano died in a crash near Cordoba on Friday when his car failed to negotiate a turn.
CALIFORNIA | LOCAL
November 24, 1986 | Al Martinez
I am grateful to the contractor who reroofed our house some months ago and want to acknowledge publicly that, even in the storm that howled through the Santa Monica Mountains last week, the roof did not leak. The wall, however, did. I'm not sure exactly what happened. I was standing in the middle of the living room exulting in the fact that no rain was seeping in around the skylights when I noticed water on the floor.
NEWS
October 19, 1986 | Associated Press
Official guidebooks for bartenders list about 300 concoctions that can be name with vermouth, according to Joseph Flock. "But Says Flock of Noilly Prat, a French vermouth, "vermouth consumption is trending away from the classic martini and mixed drink." He says that with more moderate consumption of alcoholic beverages, aperitifs are gaining ground on the more potent cocktail combinations.
NEWS
June 9, 1985 | ROBIN TUCKER
We have no quarrel with strawberry daiquiris, no complaint with pina coladas . Harvey Wallbangers and margaritas have their place. But when the order of the evening is elegance, it's time to call upon the classics. From left: the refreshing combination of bourbon and mint in a frosty Mint Julep; a Gin Rickey with its crisp tang of lime; a crystal-clear Gibson; a cool, citrusy Orange Blossom; a topaz-colored Manhattan, and the sweet secret of a fizzy Champagne Cocktail.
NEWS
October 10, 1987 | United Press International
The U.S. Marshals Service on Friday issued an all-points bulletin for a Southern California drug ringleader who escaped from federal prison after learning he faced new charges in Oregon. Jon Vermouth, 36, fled a work party outside the Federal Correctional Institution at Pleasanton on Oct. 1, authorities disclosed Thursday. That was the same day he learned that a federal grand jury in Oregon had indicted him this summer on new drug charges, U.S. Marshals Inspector John Stafford said.
FOOD
July 22, 2009
  Total time : 8 minutes Servings: 1 Note: From Matty Eggleston. The brands listed here are available at select well-stocked liquor stores; call for availability. 2 ounces fino sherry 3/4 ounce Dolin sweet vermouth 1/2 ounce Nocino della Christina, or any good walnut liqueur 1/4 ounce Dirty Sue olive juice dash Angostura bitters dash Regan's Orange bitters 1 orange twist, garnish In a mixing glass, stir together the sherry, vermouth, walnut liqueur, olive juice and bitters with cracked ice until well chilled.
Los Angeles Times Articles
|