Former bartenders from Union Square Cafe that now make local sweet vermouth for use in classic cocktails. They use local wine and brandy (sustainably sourced, of course) from the Finger Lakes to make this Torino style vermouth (like Cocchi or Carpano, but priced less than both) and a portion of the sales go to the Restaurant Workers Community Foundation (to support their Covid-19 Relief).
Their recipe uses 29 botanicals (roots, herbs, flowers, seeds and spices) to achieve the familiar profile of caramelized citrus, woody herbs, and hard spices gently wrapped in Madagascar vanilla. Perfect for Manhattans or enjoyed on the rocks.
Proudly made in New York (bottled in Romulus NY). Refrigerate after opening.
