15 Percent
General Information

How to Mix

1. Pack a balloon glass with ice.
2. Add one part (2oz) MARTINI & ROSSI® Rosso and one part tonic water.
3. Stir gently – we don’t want to lose those bubbles.
4. Squeeze a wheel of orange to release the juice then drop into the glass.

WITH MARTINI ROSSO. The aromatic and herbal notes of MARTINI Rosso & Tonic balance perfectly with rich, salted nibbles. For a quick aperitif, pair it with a simple bowl of olives or salted almonds, or for something more substantial, try a cheese and charcuterie board with salami, cured hams and Pecorino cheese.

1 part Martini & Rossi Rosso. Dash of Angostura Orange Bitters. Stir with ice (not shaken). Garnish with lemon and serve.

Vermouth is usually served in very small glasses or tumblers, with a large ice cube, a slice of orange and olive—sometimes stuffed with an anchovy. Alongside the vermouth, the bar staff will generally offer you a sifón, or bottle of carbonated water, which you may choose to top up your vermouth with.

The Bianco vermouth is often called a sweet vermouth, but it’s less sweet than the Rosso/Rosato. The Rosso and Bianco vermouths have stronger, more fragrant flavours. In comparison, I find the flavour of dry vermouth a bit flat. For me, the Bianco has the nicest flavour.

Hailing from Turin, this sweet Italian vermouth was created in the 1862s by Martini Rosso. It is made from wine that is infused with various botanicals such as plants, barks, or flowers. The macerate of the botanicals is added together with caramel, which gives the drink its distinguishing red color.

“I enjoy vermouth on a king cube with some type of citrus twist—orange twists tend to complement the darker vermouths better, and lemon complements the lighter vermouths.” Vermouth can also be served neat in a chilled glass or over frozen grapes (like the vermouth service at New York’s Caffe Dante).

To serve as an aperitif, you can pour vermouth neat, chilled, or pour it over ice. The serving size is usually small, 2-3 ounces. You may want to garnish with a lemon twist. Of course, you can also put vermouth in cocktails.

General Information

MARTINI is the world’s favourite aperitivo, with over 150 years of Italian heritage. MARTINI Rosso Vermouth sings with a secret blend of botanicals from native and foreign soil. Martini Rosso Vermouth is a light, balanced and scarlet-hued Italian sweet red vermouth.

The Rosso and Bianco vermouths have stronger, more fragrant flavours. In comparison, I find the flavour of dry vermouth a bit flat. For me, the Bianco has the nicest flavour. The classic martini uses dry vermouth, but I actually prefer it with bianco vermouth.

Ingredients: 1 1 part Nolet gin 2 1 part Campari or other aperitivo 3 1 part Martini & Rossi Rosso 4 Dash of Angostura Orange Bitters 5 Stir with ice (not shaken). Garnish with lemon and serve More

Bitter-sweet and harmonious, the highly perfumed and herbal character of MARTINI Rosso is enhanced with plenty of ice and a 50/50 ratio of vermouth and tonic water, to create an intense, flavourful cocktail. Pack a balloon glass with ice. Pour in an equal ratio of MARTINI Rosso and tonic water. Stir gently for a few moments.

Stir all the ingredients along with a dash of water, in a mixing glass with Muddle the raspberries with the sugar syrup in the bottom of a cocktail shaker, pulping to release as much of the juice as possible. Add the vodka and Martini and shake well with ice. Double strain into a highball glass over ice, and add the orange juice.

Created by Walter Bergeron in 1938 and pronounced as ‘Voo-Ka-Ray’ this drink is named after the New Orleans French Quarter and is French for ‘Old Square’. Ina mixing glass with ice, add all the ingredients and stir till chilled.