Complex and varied, vermouths are becoming more than just a cocktail component. Local wine shop owners say the fortified wine is gaining popularity as a standalone beverage.
Like their neighbors to the northeast, the Irish distill spirits from barley and water. But they’ve created a product that’s sweeter, less earthy and eminently more drinkable than scotch.
Making syrups for cocktails is a fun and forgiving process that encourages experimentation.