Food & Wine (April 2016)
We first wrote about vermouth after our trip to Spain last year. It was the first time we'd ever seen people drinking it as a standalone beverage rather than as an ingredient in a more complicated cocktail.
We loved the vermouth we drank in Spain: Bitter and herbal and slightly sweet, it was incredibly refreshing served alone, over ice.
Back then, we predicted that vermouth might become our drink of the summer. And it sort of did: We found a D.C.-made vermouth that we really enjoy. It's called Capitoline -- we fell in love first with the label and then, in short order, with the drink itself.
When we saw a recipe in the latest Food & Wine for a make-at-home vermouth, we wanted to try it for ourselves.
First things first: Where were we going to find wormwood root?