Vermouth is Happening
/Like Amari, vermouth was first used as a medicinal drink, and can be traced back more than 3,000 years to China and India. The beverage is made by adding herbs, botanicals and dried fruit to a relatively neutral white wine. After aging, sugar and neutral spirits are added for flavoring and to raise the alcohol level, which prevents microbial spoilage. Because of this, vermouth will last longer than an opened bottle of wine, but I still keep it chilled after opening.
Vermouth is both an aromatized and fortified wine. While vermouth is made in several countries, the most popular vermouths come from France (white, red and dry) and Italy (red). Some of the flavorings include chamomile, gentian and wormwood. In Italy, the most common grape in vermouth is trebbiano. The word vermouth comes from the French pronunciation of the German word wermut, for wormwood, which was an early common ingredient.
An Italian merchant, Antonio Benedetto Carpano, is credited for creating the first modern vermouth in Turin, Italy in 1786. The flavor profile that he created still exists today in Italian sweet vermouth: bitter, dark red, with vanilla and sweet cherry flavors. Today’s Carpano Antica sweet vermouth is THE sweet vermouth used for a Manhattan, Boulevardier, Negroni and many more cocktails. Of course, it’s the sweet vermouth used at all M’tucci’s restaurants. Its big flavor can stand up to rye in a Manhattan or bourbon in a Boulevardier.
French sweet vermouth, like Noilly Prat or Dolin tend to have a lighter flavor and are suited for cocktails other than those with rye whiskey. Local winery & distillery, Vara, produces two vermouths in the Spanish style. The Vermut Seco is herbaceous, with a hint of bitterness. Chef Shawn suggests substituting it for sweet vermouth in a Boulevardier.
White or blanc vermouth was formulated in Chambéry, France at the foot of the Alps, then adapted by the Italians. Blanc or bianco vermouths are similar is sweetness to reds, but are less spicy and more herbal. Dry vermouths are lighter and less bitter than bianco vermouth.
The sweetness in vermouth compliments the high alcohol spirits such as gin or whiskey and it is vital for bringing balance to martinis and manhattans. Speaking of balance in martinis and manhattans, technique is very important in making a balanced drink, instead of one that smacks you in the face with hot alcohol flavors. Next time you are at the bar, watch our bartenders when they stir one of these drinks before serving. Count the seconds that they stir. We would NEVER simply pour gin and vermouth into a glass of ice and serve it.
A recent story in the New York Times reported the resurgence of “wet martinis” at bars in the city, changing the proportions to use more vermouth than gin or vodka. However, in Spain, vermut has been a part of food and drinking culture for decades and they are becoming increasingly known for their vermouth. A vermut preparado is served in many bars and turns the martini on its head. What you get is a glass of vermouth with a few drops or a splash of gin and Campari.
We are looking forward to enjoying la hora del vermut when visiting Madrid in October. The hour of vermouth is usually between noon and 2:00, when Madrileños have their first alcoholic beverage of the day before the typical large and long Spanish lunch. Vermouth is so popular that there are bars dedicated to serving vermut, with many places serving it from a tap, a la spina. There is even one vermouth bar at the San Miguel market called La Hora del Vermut and they feature more than 80 different vermouths from around the world. Can’t wait!
Gin Cocktail Pairing Dinner Last Night at M’tucci’s Bar Roma
The Last Pairing Dinner of the Year is at M’tucci’s Twenty-Five on 12/12
Watch La Gazzetta for Details
Negroni Week at All M’tucci’s
M’tucci’s Restaurants are the only locations in New Mexico to offer Campari’s Cask Tales, three different barrel-aged Campari, each with a unique flavor. Campari experimented with six-month aging their world famous aperitif in Wild Turkey Bourbon barrels, Espolón Tequila barrels and Appleton Estates Rum barrels. You can try a flight of each neat, or try one in a Negroni.
Weekend Specials
M’tucci’s Italian
Beef & Goat Cheese Ravioli - Red Onions, Beef Tips, Arugula, Chestnut Mushrooms, Heirloom Tomato Relish, Lemon Cream Sauce $27
24 oz. T-Bone - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $42
Pan-Seared Ono - Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $33
Blackberry Braised Sackett Farms Pork Collar - Blackberry Apple Slaw, Saltwater Potato Hash, Smoked Heirloom Tomatoes, Porcini Blackberry Shrub Reduction $25
Weekend Cocktail
Negroni Week - featuring Campari Cask Tales
M’tucci’s Moderno
6 oz. Black Angus Filet - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $39
Pan-Seared Ruby Red Trout - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $27
Chicken Portobello - Roasted Portobello, Spinach, Mozzarella, House Made Spaghettini, Roasted Garlic Demi-Glace $27
Weekend Cocktail
Negroni Week - featuring Campari Cask Tales
M’tucci’s Twenty-Five
Garlic Shrimp Pesto Risotto - Shrimp, Pesto Sauce, Risotto, Garlic, Calabrian Roasted Mushrooms, Feta, Scallions $24
Pan-Seared Artcic Char - Garlic Mashed Potatoes, Grilled Zucchini, Artichoke Hearts, Lemon Caper Butter Sauce $35
6 oz. Black Angus Filet - Garlic Mashed Potatoes, Grilled Asparagus, Creamy Horseradish Remoulade $39
Weekend Cocktail
Negroni Week - featuring Campari Cask Tales
M’tucci’s Bar Roma
Pan-Seared Mahi Mahi - Garlic Whipped Mashed Potatoes, Sautéed Arugula, Capers, Roasted Artichokes, Lemon Butter Sauce
Seared Duck Breast - Dry -Aged Seared Duck Breast, Brussel Sprouts/Pancetta/Spinach/Crispy Potato Hash, Blackberry Shrub Jam $27
Negroni Week Appetizer Special - Campari Cured Salmon, Negroni Vinaigrette, Orange Pickeled Fennel, Spring Greens $5
Weekend Cocktail
Negroni Week - featuring Campari Cask Tales
Live Music for September & October
M’tucci’s Bar Roma - 6:30pm Wednesday & Noon Sunday
9/22 RJ Perez
9/25 Shane Wallin
9/29 Michael Rascon
10/2 Gilbert Uribe
10/6 Melissa Rios
10/9 Cali Shaw
10/13 Michael Rascon
10/16 Shane Wallin
10/20 RJ Perez
10/23 Robb Janov
10/27 Eryn Bent
10/30 Myles Chavez
M’tucci’s Moderno - 6:30 Thursday & 7:30 Friday
9/20 RJ Perez
9/26 Myles Chavez
9/27 Johnny Lloyd
10/3 RJ Perez
10/4 Gilbert Uribe
10/10 Shane Wallin
10/11 Melissa Rios
10/17 Matt Jones
10/18 Eryn Bent
10/24 TBD
10/25 Robb Janov
10/31 Halloween no Music
M’tucci’s Twenty-Five - 6:30 Thursday & 7:30 Friday
9/20 Michael Rascon
9/26 Gilbert Uribe
9/27 Melissa Rios
10/3 Michael Rascon
10/4 Robb Janov
10/10 Cali Shaw
10/11 Matt Jones
10/17 Shane Wallin
10/18 RJ Perez
10/24 Johnny Lloyd
10/25 Myles Chavez
10/31 Halloween No music
Thanks for reading. See you next Friday. Ciao!
