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Vermouth: The Revival of the Spirit that Created America's Cocktail Culture, by Adam Ford
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Previously fallen from grace, vermouth is once again the next big thing in spirits.�
Over the years, vermouth has fallen from grace, but the truth is, without vermouth, your martini is merely an iced vodka or gin. Now, once again, vermouth is being touted as the hottest trend in spirits. It is showing up in copious amounts on the best cocktail menus in the best cocktail lounges around the country. Vermouth has a rich history, deeply intertwined with that of America, and this book offers the first-ever detailed look into the background of this aromatized, fortified wine, as well as vermouth's rise, fall, and comeback in America.� 100 color photographs- Sales Rank: #221218 in Books
- Published on: 2015-06-01
- Original language: English
- Number of items: 1
- Dimensions: 9.30" h x .90" w x 7.30" l, .0 pounds
- Binding: Hardcover
- 224 pages
About the Author
Adam Ford is widely recognized as America's leading expert in vermouth production and history. A lawyer by training, since founding Atsby New York Vermouth in September 2012, he has established himself as a leading voice in the education and promotion of the vermouth category and in New York spirits. Atsby Vermouth has enjoyed a meteoric rise and is now frequently found in cocktail menus in America's top cocktail bars. He has been quoted in leading publications, including the New York Times, the Wall Street Journal, and Edible Manhattan.
Most helpful customer reviews
9 of 11 people found the following review helpful.
Excellent history, underwhelming recipes/branding.
By Christian
This book has some positive things going for it, from a very interesting and thorough history of vermouth to a beautiful layout and gorgeous photography. It's very nice to see this ingredient mulled over in-depth, and there are some very intriguing facts about the decline of vermouth in the US following WWII that I have not seen discussed elsewhere.
That being said, I am fairly disappointed with the blatant branding and focus on NY regional products that runs throughout the second half of the book. I get it, the author invested his time and energy into the Atsby vermouth line and loves the NY area, but this reads more like a list of sponsored recipes for his company/colleagues that you would find in promotional PR material or a paid ad than an honest look at the broad spectrum of vermouth cocktails. That's not to say that they have no place in a cocktail book, especially since the Atsby products are not necessarily interchangeable with other styles, but the sheer amount of times they are called for is overwhelming.
Overall, I'd rate this purchase as 2.5 stars. It is a mixed bag that has some great highlights, but I feel is ultimately a missed opportunity when it comes to providing an impartial take on vermouth, and I probably would not purchase it again.
2 of 2 people found the following review helpful.
Perfect for Boozehounds and History Buffs alike!
By Jordan Zimmerman
Adam Ford has crafted a solidly informative, interesting, and entertaining look into the history of a beverage much maligned in recent cocktail culture. From the book's very introduction, Ford puts the reader at ease and lets everyone know--loud and clear--that although vermouth may have a reputation as your grandmother's drink, sitting under a fine layer of dust in the back of an aging liquor cabinet, the history of the drink is both vibrant, multi-faceted, and will be told by Ford in a way that makes it approachable. I often found myself chuckling at Ford's quips and comments throughout the book. His writing style make it feel like you're sitting next to him at your local watering hole and easily guides the reader through the ancient history, modern American history, and even cocktail recipes in way that is seamless and seemingly effortless. While the read was easy, the information was dense and textured, and structured in a way that build logically and left me both satisfied and thirsty for more after finishing the book. Much like Heather Greene's "Whiskey, Distilled" and Robert Simonsson's history of the Old Fashioned cocktail, Vermouth crafts both a history and a set of approachable modern applications of a drink that takes the reader on an interconnected journey throughout human history as well as through modern culture. I didn't feel as if I only walked away with knowledge of vermouth, but of the cultures within which it has existed for centuries. Also worth mentioning is the absolutely stunning photography peppered throughout-If you doubt the vermouth can be sexy, the visuals alone here will prove you wrong!
Vermouth is perfectly timed to the modern resurgence of vermouth in cocktails around the country and deserves a spot on the bookshelf of any cocktail enthusiast, cultural historian, American history buff, or simply anyone who enjoys a good read over a stiff drink.
0 of 0 people found the following review helpful.
the author did a great job of drawing me in to what I previously ...
By Ruby Lewis
I initially got the book for a friend of mine who is way into vermouth and books (I’m not), but ended up keeping it for myself. Right from the start, the author did a great job of drawing me in to what I previously thought was a very un-sexy world of vermouth. First, the book is beautiful -- he obviously put a lot of thought and effort into the aesthetics – cover to cover with gorgeous photos throughout. Then he writes so passionately about his journey with vermouth, how he fell in love, and it kind of makes you want to love it too. It may be a little heavy on vermouth history for my taste, but if you’re interested in that sort of thing, he begins with vermouth in China thousands of years ago and brings you up to date. And for the drink lover/vermouth novice like myself, there are a ton of really interesting cocktail recipes that look delicious! I also found out the author created his own brand of vermouth. Now that’s serious! But if he put the same love and care into creating his vermouth as he did with his book about it, it’s probably worth more than a try.
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