Dolin Chamberyzette Wild Strawberry Vermouth, 1 x 700ml

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This could be sugared tastefully a couple of ways. Amerine claims that sweet vermouths classically range from 12% to 16% sugar by weight and I thought the low end may be appropriate for this unusual vermouth. Then I realized I never measured the sugar that was already there and I was probably really aiming for the high end so I weighed my liquid (1485 grams) and used the formula: i’m not aware of any other fruit aromatized vermouths from france or italy, but there are lots of fruit wine vermouths in south america, and india. a peach bianco sounds really interesting and could feel like a very natural italian flavor. in the veneto alot of their wines take on a peachy character. i think its primarily a product of their wild yeasts. one word of advice would be to find a source for the fruit with unusually intense organolepic properties… my first chamberyzette used what i thought were beautiful looking organic california strawberries. they tasted so tame and domesticated relative to the wilder locally grown strawberries i used for my taste of cambridge event.

We do know that Dolin’s version rings in at 16% alcohol and I lost the link, but Fragoli’s strawberry liqueur (never had it but its probably typical stuff) contains 150 grams of “real wild forest strawberries” in every bottle. These proportions may not mean much but it may be interesting to see how my recipe compares to their proportions in the end. A cookie set by YouTube to measure bandwidth that determines whether the user gets the new or old player interface.This one is for impressing your TikTok-obsessed cousin who religiously drank Negroni Sbagliatos all of last year. Taking inspiration from a White Negroni, this is a White Sbagliato . Always in search of something new to drink, I came across a specialty vermouth called Chamberyzette that is unfortunately unavailable in the U.S. I’ve never had this stuff and have only read of it. Chamberyzette is an alpine strawberry enhanced vermouth and versions have been produced by Noilly Prat and Dolin. The idea seems awesome. They ditch the sometimes gross muscat fruit character of a vermouth and trade it in for the very sensual strawberry. I would really love to make even a half assed approximation of this overlooked tradition. What I cannot figure out is if this type of vermouth is meant to be sweet or dry and which botanical formula would they use? Strawberries are in line with the acidity of dry vermouth, but I can’t imagine the flavors being vibrant without sugar. Clips of internet text (not even worth referencing) elude to Chamberyzette being sweet which as far as I’m concerned seems like the tastiest way to make it. My mother always adds a little sugar to her sliced strawberries anyhow. I’m basically at 2 cups of strawberry juice to 3 cups of vermouth. 40% botanical dilution! Techniques of extraction efficiency are different and probably even potency of strawberry, but I used 480 grams of strawberries per 750ml or so compared to Fragoli’s 150 grams! Never having had Chamberyzette but liking beautiful examples of flavor contrast, I’d say the strawberries in the recipe are only about replacing the muscat’s flavor contribution plus just a little more therefore I should have used less. My educated guess of a recipe should probably be in the range of only 20% strawberry juice and push the minimums of sweetness (which would require measuring things better). Pamela Vandyke Price, the wine scholar, described Chamberyzette as a dry vermouth. After all these years, I’ve still never tried it.] When I took a sip of the strawberry-infused vermouth the next day, it seemed like it’d be a perfect candidate for a summery Spritz. So I mixed it with a splash of tonic water, and found it was just perfect as-is, with a handful of ice and some berries and maybe a slice of citrus in it. If you want to go full-on summer, you could replace the citrus with a slice of peach or nectarine, or maybe a few other types of berries.

Salers , a bitter gentian liqueur, is the dominant flavor in this drink, which is complex in flavor but light in both color and alcohol content. Just stir the Salers and vermouth together with ice, then strain into a champagne flute and top with sparkling wine.If you’re hoping to serve something longer and lower in alcohol alongside a Negroni you may want to think about its predecessor, the Americano. This drink predates the Negroni, and is traditionally served as a light aperitif. It combines the sweet vermouth and Campari with soda water instead of gin for a long, pre-dinner drink. The chamberyzette was well received at work and I put it on the menu. “sophisticated enough, yet still a crowd pleaser”. I am invited to present a drink at the Taste of Cambridge so I’m using the Chamberyzette recipe to mix with my sponsor which is Hennessy cognac. 2:1 with a dash of peychaud’s bitters is a delicious drink with cognac but I think other spirits could make it taste much more interesting. Last night I used gin which wasn’t as cool as I thought it would be but I’m itching to try a single malt, reposado tequila, or a rum like Saint James. In the end rampant estimation yielded tasty results! and I liked it at first sip. And it was fun at 2:1 cognac to chamberyzette. But this is not complete. It is really not as elegant as it could be. It’s very easy to make. Just slice or quarter a few fresh strawberries and within 24 hours, you can be enjoying your very own batch of strawberry apéritif! Records the default button state of the corresponding category & the status of CCPA. It works only in coordination with the primary cookie.