11

130 GOURMET TRAVELLER

Summer of Vermouth SERVES 10

“This is a fun summer punch,” says Shaun Byrne. “Just

scoop out the fl esh from the watermelon and blitz it in

a food processor, then pass it through a sieve and you’re

ready to go. To make your watermelon vessel, cut a third

o  the top, then cut that piece in half, and you have a stand

for the watermelon to sit on. Tequila and watermelon are

a match made in heaven, and the wormwood fragrance

of Absentroux brings the whole thing together.” Begin this

recipe a day or two ahead to make the blueberry verjuice.

“Tequila and watermelon

are a match made in heaven,

and the wormwood fragrance

of Absentroux brings the

whole thing together.”

130 GOURMET TRAVELLER

From the winemaker

“What is vermouth?” is usually the first question

I am asked when I begin a conversation about it.

Having been in wine for most of my life, I approach

vermouth from a wine angle. Vermouth is, after all,

mainly wine. Or, more precisely, an aromatised wine.

A second question often arrives quickly after

I give the definition of vermouth: “How do you

use it?” Instantly, my winemaker brain suggests it

complements food, or you drink it neat, even though

it was my discovery of the Negroni that first lured

me to it. Vermouth, like wine, can shine when

drunk on its own, but it also finds its home in

mixed drinks. In the same way a chef selects the

best-quality ingredients to create a dish, so too can

a fine vermouth help to form a beautiful cocktail.

I hope this book gives you plenty of ideas

for making vermouth a permanent part of your

repertoire. Santé!

Gilles Lapalus

From the bartender

Vermouth and cocktails go hand in hand. They

have done for years and will do for years to come.

The main reason is that vermouth is so full of

flavour; it has sweet, sour, bitter and even salty

notes depending on the brand. This flavour

spectrum makes it incredibly versatile, and helps

emphasise different characteristics in the products

it is mixed with.

For many years vermouth had fallen out of

favour – working at Melbourne’s Gin Palace, I would

often hear people say “Vermouth? That’s what my

grandmother drank when she was young!” – but due

to the recent trend towards lower-alcohol drinks,

vermouth has come into its own. There’s been an

explosion of brands in response to this popularity,

and with bartenders showcasing it in cocktails,

winemakers promoting it as a drink to be served neat,

and people writing books on the subject, the world

of vermouth has never been so exciting. I encourage

you to grab a bottle. Cheers!

Shaun Byrne