Vermouth

Vermouth is a fortified wine flavoured with a blend of herbs, spices, and botanicals. It originated in Italy and France and comes in several styles, including dry, sweet (rosso), and blanc. Dry vermouth is crisp and herbal, often used in Martinis. Sweet vermouth is richer and spicier, ideal for Manhattans and Negronis. Blanc vermouth is lightly sweet and floral, perfect for spritzes or sipping over ice.

Cordials are sweet, concentrated liquids used to flavour drinks. In the UK, cordials are often non-alcoholic syrups made from fruit, herbs, or spices, traditionally diluted with water. In other regions, cordials may refer to sweet liqueurs like crème de cassis or triple sec. Classic British cordials include Lovage, a robust herbal infusion often paired with brandy or gin, and Shrub, a tangy vinegar-based syrup made with fruit and sugar, used in refreshing punches or spritzes.

Vermouth is a specific type of aperitif, but not all aperitifs are vermouth. Vermouth is a fortified wine infused with botanicals like herbs, spices, and roots. It comes in styles such as dry, sweet, and blanc, and is typically wine-based with a moderate alcohol content. Aperitifs, on the other hand, are a broader category of pre-meal drinks designed to stimulate the appetite. They include vermouths but also encompass bitter liqueurs like Campari, aromatised wines like Lillet, and even non-alcoholic options like sparkling teas or herbal infusions. The key distinction is that vermouth is wine-based and botanical, while aperitifs can be made from a variety of bases and span a wider flavour spectrum—from dry and herbal to bitter, fruity, or floral.