At The Black Swan Oldstead and Roots York, we are always looking for different ways to improve our drinks and create a more unique style. So back in summer, we decided to try and make our own vermouths.
We started experimenting to make dry vermouth. We knew to start with a white wine base, but which grape should we use? What style of wine would work best? After months of discussion and research, we decided to work with Chenin Blanc for its savoury and herbaceous qualities. But the real challenge came later… How do we celebrate all the flavours of The Black Swan Garden in vermouth form? After seeing the positive results we had with our bitters and tincture infusions previously, we decided to proceed down the same route!
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Bitters and Tinctures are a great way to impart an extra layer of flavour into drinks. Here @rootsyork we like to make our own to create super intense flavours varying from Meadowsweet, Smoked Damson (which is exceptional in an Old Fashioned) Bay Leaf, Fig Leaf and Black Truffle. #cocktails #bitters #tinctures #homemade #drinksatrootsyork #rootsyork
Using botanicals such as lavender, mint and nasturtium flowers from the gardens, it was time to experiment with various time to strength ratios between botanical and spirit. These infusions were then blended into the final product, that we think is both delicious and adds a great sense of place to our drinks.
Our dry vermouth is currently being used in the marigold martini at Roots York and in the black currant leaf martini at The Black Swan Oldstead.