The revival of vermouth

02/13/2013 | New York Times (tiered subscription model), The

Bottles of vermouth are no longer collecting dust on the back of the bar but are being poured with new vigor in cocktails at New York City's Rouge Tomate and Franny's. Mixologists are turning to American-made versions steeped with herbs and fruits to construct the perfect pre-dinner aperitif. "It’s truly a magical potion that starts out as wine and then it gets resurrected as an erotic aperitif," said vermouth maker Bianca Miraglia.

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