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Uncouth Vermouth – The Modenus Cocktail

Uncouth Vermouth from Brooklyn is one of the most expressive examples of Vermouth that has ever crossed my lips.  Bianca Miraglia’s all- natural vermouth made an appearance at Veronika Miller’s blogging event in Soho.  Klaus, the Soused Gnome of the “Fabulous” Beekman 1802 Boys fame sat at the head of the line, metering out tastes of Uncouth in a ‘pop-up’ tasting!  He is always thirsty!

Uncouth is unlike any Vermouth on the market.  It is not made with ingredients that are un-natural, nor produced with sweeteners or coloration agents.  It’s pure refreshment, equally at home in a glass with gin or on its own with nothing but air and the glass for friendship.

Uncouth comes in a variety of flavorings, all locally sourced and many locally grown then distilled.  The apple mint, pear ginger, serrano chili with lavender, butternut squash (made from raw squash-more about that later) and the beet with eucalyptus are revelations to the palate.

There is more to this product than the typical caramel colored and sugar laden Vermouth that reside in your speed rack.  This is serious stuff!  I recommend drinking these expressions in a glass with no ice.  Or if you have to mix them, try a botanical gin like the one from Tuthilltown (Half Moon) or Greenpoint Ginsmiths.  This Vermouth is uncouth!  It doesn’t lurk in the background of your cocktail.  It shouts out loud. TASTE ME!

The beet and eucalyptus remind me of licking freshly picked beets straight from the garden.  The aroma of earth to the deeply scented beets and the spark of the eucalyptus bring my palate directly into the past.  There is something highly sensual about beet Vermouth.  You’d better get some and mix it with nothing but air.

The butternut squash doesn’t taste like a pie, in fact the earthy quality of the squash takes on an otherworldly flavor from the sweet flesh of the squash.  The brandy is from Brooklyn too.  Sourced from the Red Hook Winery.

Hurricane Sandy was not kind to Uncouth Vermouth or the Red Hook Winery.  They lost their facility with the storm.

With tenacious effort by all involved, Uncouth will be back soon.  It would be uncouth to say otherwise.

Thank you Bianca for being no less than determined to succeed in the face of Sandy.  We were all lucky to have survived.  Many did not.

And thank you to my friend Veronika Miller for inviting me to participate in all the fun!

The Modenus Cocktail

Ingredients:

Uncouth Vermouth- Beet Eucalyptus version

Half Moon Orchard Gin (or your choice of highly botanical gin)

Sparkling wine

Simple Syrup

an egg white

Preparation:

To a Boston Shaker add:

2 oz. Uncouth Vermouth (Beet)

1 oz. Half Moon Orchard (or Greenhook Ginsmiths, or your choice)

3 oz. Sparkling Wine

1 oz. Simple Syrup

egg white

Shake Shake Shake. and strain into a coupe’ glass.  foamy delight!

 

Warren’s first book, Apothecary Cocktails is being published by Quayside/Rockport in November 2013 for the Xmas season. He has published over three hundred articles on everything from cocktail mixology to restaurant reviews in NJ Monthly Magazine. (Served Raw, Drinking in America, DrinkGal.com, Bluewater Vodka, Purity Vodka, Botran Rum, Orleans Apple Aperitif, Marie Brizard, Art in the Age: Root, Snap, Rhuby, Hendricks Gin, Sailor Jerry Rum, Tuthilltown Spirits, Bitter Cube, Bitter Truth, Bitter End-Bitters, Bitters, Old Men…etc. etc.)
He’s written food articles and news for Edible Jersey, Chutzpah Magazine, NJ Monthly, Serious Eats, Daily Candy (Philadelphia) Rambling Epicure (Geneva, Switzerland)
Warren is the cocktail writer/mixologist for Foodista. He is a former trained chef who began as a dishwasher/potscrubber. He has also bar-tended at the four star Ryland Inn, located in NJ.
Warren is the On-Whiskey Columnist for Okra Magazine in New Orleans.
He is also a Ministry of Rum judge.
Warren is a self-taught photojournalist and shoots with the venerable Leica M8.

 
  • http://twitter.com/dcoopsd Brandon Smith

    Ok… that gnome so belongs on my bar!

 
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