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"PostTitle": "The Book of Vermouth by Shaun Byrne & Gilles Lapalus",
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"Date": "2022-03-04",
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"PostContent": "\n\t\n\n\n\t\t\t\n\t\t\t\t\t\t\t\t\n\t\t\t \n\n\n\t\n\t\t\n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\n\t\n\t\n\t\t\n\t\t\t\nThe Book of Vermouth by bartender Shaun Byrne and winemaker Gilles Lapalus is on ode to the aperitif, a tome that details the essentials of vermouth with over 100 cocktail recipes.
\n \nThis post contains affiliate links, which means we may receive a small compensation without any additional cost to you if you make a purchase using the links.
\nBartender Shaun Byrne and winemaker Gilles Lapalus are the duo behind Maidenii vermouth. Together they have combined their expertise in a book dedicated to vermouth.
\nPublished in 2018 and on trend with the growing popularity of aperitif drinks and low ABV cocktails, the book makes for essential reading for anyone who wishes to learn about the aperitif or expand on their existing knowledge.
\nThe Book of Vermouth is divided into two main parts. Vermouth Essentials details the history of vermouth around the world including Australia, the grape varieties and the regulations that apply in Europe and the US. Traditional botanicals are explored along with the quintessential wormwood with a section dedicated to native Australian botanicals such as finger lime and Davidson plum.
\nThe second part offers more practical information about How to Drink, from glassware and garnishes to various ways of serving, drinking and storing vermouth.
\nCocktail recipes are divided into seasons. Vermouth in Spring is all about fresh and light flavours such as the Cherry Julep and the Corpse Reviver family of cocktails. Vermouth in Summer celebrates tropical flavours along with the likes of the Inverse Clover Club and Vermouth Mary made with tomato water. Vermouth in Autumn/Fall brings autumnal flavours in the Smoked Swizzle and Casablanca, made with gin, sweet vermouth and turmeric tisane while Vermouth in Winter is all about bold flavours such as the Radicchio Spritzo and the Perigord Cocktail with Maidenii Nocturne Vermouth, foie gras brandy, shaved black truffle served with foie gras on brioche.
\nSubsequent chapters with cocktail recipes are grouped under Pre-Dinner, Post-Dinner, Bitter and Punch.
\nThe broad appeal of the 100+ cocktail recipes make The Book of Vermouth an essential tome for bartenders, cocktail enthusiasts and home bartenders.
\nThe Book of Vermouth by Shaun Byrne & Gilles Lapalus is published by Hardie Grant Books and is available to buy through Amazon here.
\n“The Book of Vermouth” review is part of the ‘Looking Back’ series and is based on an article originally published on our sister website Gourmantic.
\n\n\t\n\n\t\t\t\n\t\n\t\n\t\t\n\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tCorinne Mossati
\n\t\tCorinne Mossati has been writing about bars, spirits and the food scene for over 10 years. After she founded Gourmantic in 2009, she launched Cocktails & Bars in 2015, a website dedicated to cocktail culture. She has been named Australian Bartender Magazine's Top 100 Most Influential List since 2013, has judged over 30 cocktail competitions, was nominated in Icons of Whisky Australia 2020 and is published in several media including Executive Style by Fairfax. She has created the Gourmantic Birthday Gin 2017 in collaboration with Master Distiller, Reg Papps. Read the full bio here.
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"PageTitle": "About",
"PageSlug": "about",
"PageContent": "
The Book of Vermouth by bartender Shaun Byrne and winemaker Gilles Lapalus is on ode to the aperitif, a tome that details the essentials of vermouth with over 100 cocktail recipes.
\n \nThis post contains affiliate links, which means we may receive a small compensation without any additional cost to you if you make a purchase using the links.
\nBartender Shaun Byrne and winemaker Gilles Lapalus are the duo behind Maidenii vermouth. Together they have combined their expertise in a book dedicated to vermouth.
\nPublished in 2018 and on trend with the growing popularity of aperitif drinks and low ABV cocktails, the book makes for essential reading for anyone who wishes to learn about the aperitif or expand on their existing knowledge.
\nThe Book of Vermouth is divided into two main parts. Vermouth Essentials details the history of vermouth around the world including Australia, the grape varieties and the regulations that apply in Europe and the US. Traditional botanicals are explored along with the quintessential wormwood with a section dedicated to native Australian botanicals such as finger lime and Davidson plum.
\nThe second part offers more practical information about How to Drink, from glassware and garnishes to various ways of serving, drinking and storing vermouth.
\nCocktail recipes are divided into seasons. Vermouth in Spring is all about fresh and light flavours such as the Cherry Julep and the Corpse Reviver family of cocktails. Vermouth in Summer celebrates tropical flavours along with the likes of the Inverse Clover Club and Vermouth Mary made with tomato water. Vermouth in Autumn/Fall brings autumnal flavours in the Smoked Swizzle and Casablanca, made with gin, sweet vermouth and turmeric tisane while Vermouth in Winter is all about bold flavours such as the Radicchio Spritzo and the Perigord Cocktail with Maidenii Nocturne Vermouth, foie gras brandy, shaved black truffle served with foie gras on brioche.
\nSubsequent chapters with cocktail recipes are grouped under Pre-Dinner, Post-Dinner, Bitter and Punch.
\nThe broad appeal of the 100+ cocktail recipes make The Book of Vermouth an essential tome for bartenders, cocktail enthusiasts and home bartenders.
\nThe Book of Vermouth by Shaun Byrne & Gilles Lapalus is published by Hardie Grant Books and is available to buy through Amazon here.
\n“The Book of Vermouth” review is part of the ‘Looking Back’ series and is based on an article originally published on our sister website Gourmantic.
\nCorinne Mossati
\n\t\tCorinne Mossati has been writing about bars, spirits and the food scene for over 10 years. After she founded Gourmantic in 2009, she launched Cocktails & Bars in 2015, a website dedicated to cocktail culture. She has been named Australian Bartender Magazine's Top 100 Most Influential List since 2013, has judged over 30 cocktail competitions, was nominated in Icons of Whisky Australia 2020 and is published in several media including Executive Style by Fairfax. She has created the Gourmantic Birthday Gin 2017 in collaboration with Master Distiller, Reg Papps. Read the full bio here.
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tYou may also like
\n\t\t\t\tWelcome to MIXINGMAGIC.
\nWe fell in love with drinks because they weren’t just another way to catch a buzz, but a means to discover the sense of “place” ingrained into a region over centuries—or a peek into a specific era and its ambitions. In America, our invention of the cocktail may not have the sanction of ages that Europe’s history with wine has, but guess what: Our early penchant for mixing wines and spirits, tossing them in a glass and turning it into entertainment—it’s ours. Some might call it adulteration; we’d call it the very spirit of reinvention and experimentation that has come to define America itself.
\n" }, { "PageTitle": "Contact Us", "PageSlug": "contact", "PageContent": "If you have any questions for us, please mail to support@herfashionforever.com. We will do our best to get back to you as soon as possible.
" } ], "settings": { "ID": "2", "SiteTitle": "Mixing Magik", "footerAbout": "Mixing Magik is liquid culture. we celebrate drinks as a distinct culinary category, deserving in-depth exploration of the people, places, cultures and flavors that make the world of drinks so fascinating.", "SiteLogo": "https://www.mixingmagik.com/wp-content/uploads/2019/12/MIXINGmagicFINAL-01-1.png", "FavIcon": "https://www.mixingmagik.com/wp-content/uploads/2019/12/MIXINGmagicFINAL-01-1.png", "DefaultImage": null, "CopyRight": "mixingmagik.com", "Developer": "", "SeoInfo": "", "MetaVerification": " \r\n", "FooterVerification": "", "InPageAds": "\r\n", "HeaderAds": " ", "FooterAds": "\r\nThe Book of Vermouth by bartender Shaun Byrne and winemaker Gilles Lapalus is on ode to the aperitif, a tome that details the essentials of vermouth with over 100 cocktail recipes.
\n \nThis post contains affiliate links, which means we may receive a small compensation without any additional cost to you if you make a purchase using the links.
\nBartender Shaun Byrne and winemaker Gilles Lapalus are the duo behind Maidenii vermouth. Together they have combined their expertise in a book dedicated to vermouth.
\nPublished in 2018 and on trend with the growing popularity of aperitif drinks and low ABV cocktails, the book makes for essential reading for anyone who wishes to learn about the aperitif or expand on their existing knowledge.
\nThe Book of Vermouth is divided into two main parts. Vermouth Essentials details the history of vermouth around the world including Australia, the grape varieties and the regulations that apply in Europe and the US. Traditional botanicals are explored along with the quintessential wormwood with a section dedicated to native Australian botanicals such as finger lime and Davidson plum.
\nThe second part offers more practical information about How to Drink, from glassware and garnishes to various ways of serving, drinking and storing vermouth.
\nCocktail recipes are divided into seasons. Vermouth in Spring is all about fresh and light flavours such as the Cherry Julep and the Corpse Reviver family of cocktails. Vermouth in Summer celebrates tropical flavours along with the likes of the Inverse Clover Club and Vermouth Mary made with tomato water. Vermouth in Autumn/Fall brings autumnal flavours in the Smoked Swizzle and Casablanca, made with gin, sweet vermouth and turmeric tisane while Vermouth in Winter is all about bold flavours such as the Radicchio Spritzo and the Perigord Cocktail with Maidenii Nocturne Vermouth, foie gras brandy, shaved black truffle served with foie gras on brioche.
\nSubsequent chapters with cocktail recipes are grouped under Pre-Dinner, Post-Dinner, Bitter and Punch.
\nThe broad appeal of the 100+ cocktail recipes make The Book of Vermouth an essential tome for bartenders, cocktail enthusiasts and home bartenders.
\nThe Book of Vermouth by Shaun Byrne & Gilles Lapalus is published by Hardie Grant Books and is available to buy through Amazon here.
\n“The Book of Vermouth” review is part of the ‘Looking Back’ series and is based on an article originally published on our sister website Gourmantic.
\nCorinne Mossati
\n\t\tCorinne Mossati has been writing about bars, spirits and the food scene for over 10 years. After she founded Gourmantic in 2009, she launched Cocktails & Bars in 2015, a website dedicated to cocktail culture. She has been named Australian Bartender Magazine's Top 100 Most Influential List since 2013, has judged over 30 cocktail competitions, was nominated in Icons of Whisky Australia 2020 and is published in several media including Executive Style by Fairfax. She has created the Gourmantic Birthday Gin 2017 in collaboration with Master Distiller, Reg Papps. Read the full bio here.
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tYou may also like
\n\t\t\t\tWelcome to MIXINGMAGIC.
\nWe fell in love with drinks because they weren’t just another way to catch a buzz, but a means to discover the sense of “place” ingrained into a region over centuries—or a peek into a specific era and its ambitions. In America, our invention of the cocktail may not have the sanction of ages that Europe’s history with wine has, but guess what: Our early penchant for mixing wines and spirits, tossing them in a glass and turning it into entertainment—it’s ours. Some might call it adulteration; we’d call it the very spirit of reinvention and experimentation that has come to define America itself.
\n" }, { "PageTitle": "Contact Us", "PageSlug": "contact", "PageContent": "If you have any questions for us, please mail to support@herfashionforever.com. We will do our best to get back to you as soon as possible.
" } ], "settings": { "ID": "2", "SiteTitle": "Mixing Magik", "footerAbout": "Mixing Magik is liquid culture. we celebrate drinks as a distinct culinary category, deserving in-depth exploration of the people, places, cultures and flavors that make the world of drinks so fascinating.", "SiteLogo": "https://www.mixingmagik.com/wp-content/uploads/2019/12/MIXINGmagicFINAL-01-1.png", "FavIcon": "https://www.mixingmagik.com/wp-content/uploads/2019/12/MIXINGmagicFINAL-01-1.png", "DefaultImage": null, "CopyRight": "mixingmagik.com", "Developer": "", "SeoInfo": "", "MetaVerification": " \r\n", "FooterVerification": "", "InPageAds": "\r\n", "HeaderAds": " ", "FooterAds": "\r\nThe Book of Vermouth by bartender Shaun Byrne and winemaker Gilles Lapalus is on ode to the aperitif, a tome that details the essentials of vermouth with over 100 cocktail recipes.
\n \nThis post contains affiliate links, which means we may receive a small compensation without any additional cost to you if you make a purchase using the links.
\nBartender Shaun Byrne and winemaker Gilles Lapalus are the duo behind Maidenii vermouth. Together they have combined their expertise in a book dedicated to vermouth.
\nPublished in 2018 and on trend with the growing popularity of aperitif drinks and low ABV cocktails, the book makes for essential reading for anyone who wishes to learn about the aperitif or expand on their existing knowledge.
\nThe Book of Vermouth is divided into two main parts. Vermouth Essentials details the history of vermouth around the world including Australia, the grape varieties and the regulations that apply in Europe and the US. Traditional botanicals are explored along with the quintessential wormwood with a section dedicated to native Australian botanicals such as finger lime and Davidson plum.
\nThe second part offers more practical information about How to Drink, from glassware and garnishes to various ways of serving, drinking and storing vermouth.
\nCocktail recipes are divided into seasons. Vermouth in Spring is all about fresh and light flavours such as the Cherry Julep and the Corpse Reviver family of cocktails. Vermouth in Summer celebrates tropical flavours along with the likes of the Inverse Clover Club and Vermouth Mary made with tomato water. Vermouth in Autumn/Fall brings autumnal flavours in the Smoked Swizzle and Casablanca, made with gin, sweet vermouth and turmeric tisane while Vermouth in Winter is all about bold flavours such as the Radicchio Spritzo and the Perigord Cocktail with Maidenii Nocturne Vermouth, foie gras brandy, shaved black truffle served with foie gras on brioche.
\nSubsequent chapters with cocktail recipes are grouped under Pre-Dinner, Post-Dinner, Bitter and Punch.
\nThe broad appeal of the 100+ cocktail recipes make The Book of Vermouth an essential tome for bartenders, cocktail enthusiasts and home bartenders.
\nThe Book of Vermouth by Shaun Byrne & Gilles Lapalus is published by Hardie Grant Books and is available to buy through Amazon here.
\n“The Book of Vermouth” review is part of the ‘Looking Back’ series and is based on an article originally published on our sister website Gourmantic.
\nCorinne Mossati
\n\t\tCorinne Mossati has been writing about bars, spirits and the food scene for over 10 years. After she founded Gourmantic in 2009, she launched Cocktails & Bars in 2015, a website dedicated to cocktail culture. She has been named Australian Bartender Magazine's Top 100 Most Influential List since 2013, has judged over 30 cocktail competitions, was nominated in Icons of Whisky Australia 2020 and is published in several media including Executive Style by Fairfax. She has created the Gourmantic Birthday Gin 2017 in collaboration with Master Distiller, Reg Papps. Read the full bio here.
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tYou may also like
\n\t\t\t\tWelcome to MIXINGMAGIC.
\nWe fell in love with drinks because they weren’t just another way to catch a buzz, but a means to discover the sense of “place” ingrained into a region over centuries—or a peek into a specific era and its ambitions. In America, our invention of the cocktail may not have the sanction of ages that Europe’s history with wine has, but guess what: Our early penchant for mixing wines and spirits, tossing them in a glass and turning it into entertainment—it’s ours. Some might call it adulteration; we’d call it the very spirit of reinvention and experimentation that has come to define America itself.
\n" }, { "PageTitle": "Contact Us", "PageSlug": "contact", "PageContent": "If you have any questions for us, please mail to support@herfashionforever.com. We will do our best to get back to you as soon as possible.
" } ], "settings": { "ID": "2", "SiteTitle": "Mixing Magik", "footerAbout": "Mixing Magik is liquid culture. we celebrate drinks as a distinct culinary category, deserving in-depth exploration of the people, places, cultures and flavors that make the world of drinks so fascinating.", "SiteLogo": "https://www.mixingmagik.com/wp-content/uploads/2019/12/MIXINGmagicFINAL-01-1.png", "FavIcon": "https://www.mixingmagik.com/wp-content/uploads/2019/12/MIXINGmagicFINAL-01-1.png", "DefaultImage": null, "CopyRight": "mixingmagik.com", "Developer": "", "SeoInfo": "", "MetaVerification": " \r\n", "FooterVerification": "", "InPageAds": "\r\n", "HeaderAds": " ", "FooterAds": "\r\n