Though the use of vermouth as a medicinal liquor waned by the end of the 18th century, herbalists still stand by the belief that wormwood helps to stimulate appetite and improve digestion, which goes to explain why vermouth – in its many forms – is traditionally served as an aperitif. What are the different styles of vermouth? Shake the ingredients, minus the beer, with ice and strain into a large coupe glass with a single ice cube in it. Fill the glass the rest of the way with beer. The Michelada

Thank you for enquiring about Belsazar. We have recieved your enquiry and our team will respond to you shortly. With notes of rich caramel, strawberry, mint and a hint of white pepper, this has a lot more about it than other rosé vermouths on the market; so much so, that it could easily stand in for a red vermouth in your negroni, bringing complexity in spades. Belsazar Dry : The aroma of summer fruits, chamomile and a hint of fresh yeast take centre stage, followed by bitter notes of gentian, Seville orange, cinchona, coriander and absinthe.One to appease vermouth traditionalists, we’d recommend keeping it simple and topping with soda, grapefruit and an olive. A complex blend of fino sherry, moscatel and tintilla de rota wines, this Spanish rosé vermouth screams summertime – though we’ll be drinking it year-round. Belsazar is a special wine aperitif, that unites traditional traits, craftsmanship and high-quality wine from the south of Germany with the urban and modern lifestyle from Berlin. Belsazar White: A mild and sweet aroma with a hint of elegant vanilla. Clear notes of dried peach and orange are accentuated by the presence of herbs and spices.

Based in Berlin, Belsazar are throwing out the old-school vermouth rule book – and we love them for it. English pinot noir grapes form the base, which is infused with a medley of lesser-known botanicals, including wild cherry bark and yarrow. The result? An impressively complex drop with a full-on festive aroma, perfect for Christmas parties. Using English wine as its base, this Welsh vermouth is rich, expressive and features a line-up of cold-distilled botanicals – truly distinct to any others on test. This is the Mexican beer version of a bloody mary, with no vodka and the tomato juice replaced with beer. Some versions also include tomato juice, but I’m not telling you that recipe out of a duty of care. The version found at liquor.com is more or less definitive, including Worcestershire sauce, Tabasco sauce, cayenne pepper, lime juice and Mexican lager. If you have a preferred hot sauce in the house, it’s probably worth a try. The RadleritaMethod: add ice to the glass. Then pour in the Belsazar Rosé. Top up with tonic and stir. It’s a perfect summer drink for your balcony, rooftop terrace, garden...well, pretty much anywhere. Two friends, Max and Sebastian, the founders of Belsazar, shared a burning passion for regional wines from Baden, marvellous distilleries and exceptional recipes, along with a shared creativity nurtured on the streets of Berlin.

As for that inky hue? All down to the addition of unripe green walnuts. Deeply herbaceous with impressive acidity and a rounded mouthfeel; do it justice and savour over ice. Belsazar Rose: Bittersweet and summery, offering a harmonious blend of pink grapefruit, Seville orange and orange blossom with a raspberry and redcurrant finish. Ingredients: 50ml of Belsazar Rosé; 100ml of quality tonic water (we recommend Fever-Tree Indian Tonic Water); a slice of grapefruit. Our winning white vermouth opens with pronounced tropical fruit – think pineapple and lemongrass – with subtle, spiced cardamom and bitter orange bringing balance. BELSAZAR'S FINISHING TOUCH COMES FROM A DASH OF FRUIT BRANDY. THE SCHLADERER DISTILLERY HAS BEEN PRODUCING FRUIT BRANDIES USING ONLY NATURAL INGREDIENTS SINCE 1844.

4. Blood & Sand

We asked a panel of 10 spirits experts and consumers to sample 34 white, red, amber and rosé vermouths to find the best bottles to buy right now. That being said, the old adage “simple is best” often applies to vermouth, and every bottle in our line-up is worth sipping straight up or topped with soda, citrus and plenty of ice for a spritz for all seasons. How we test vermouth Our experts were impressed from the off with the balance of powerful spices, including cinnamon, coriander and bitter wormwood. One for seasoned vermouth drinkers looking to break the mould, Casa Mariol combines a macabeu wine base and macerated local botanicals, before ageing in a traditional solera system for 6 months. A six-month oak-ageing process gives it a honeyed sweetness (not dissimilar to dessert wine) and unparalleled smoothness for sipping straight up.

The flavour profile is pleasantly dry, with a lively hit of fruity floral notes (think: rose, vanilla and baked apple), while wormwood provides the bittersweet balance we’re looking for in a quality vermouth. A fortified, aromatised wine, vermouth acquires its characteristically bittersweet flavour from a complex combination of botanicals (typically wormwood, citrus, orris root, clove, cardamom and aniseed, though modern distilleries are experimenting with more unorthodox aromatics – and delivering intriguing results in the process). A traditional radler is a German form of shandy – a 50:50 mixture of beer and fizzy lemonade – which was originally aimed at the cycling community (radler means cyclist). German radlers are now widely available in cans, pre-mixed to those proportions and only 2.5% alcohol by volume. ALL INGREDIENTS ARE MIXED TOGETHER DURING THE FILTRATION STAGE. THE WINE. FRUIT BRANDIES AND MUST BECOME ONE. THIS IS WHEN THE VERMOUTH STARTS TO TAKE SHAPE - AND ALL IT TAKES IS A DELICATE COMBINATION OF SKILL, TIME AND TEMPERATURE.This cookie is set by Rubicon Project to control synchronization of user identification and exchange of user data between various ad services. Records the default button state of the corresponding category & the status of CCPA. It works only in coordination with the primary cookie. Already a vermouth enthusiast? Then you’ve more than likely spied Regal Rogue lining your favourite bar, as it’s fast becoming the go-to for professional mixologists, thanks to its unique, spiced flavour profile (cinnamon, clove, ginger) and lingering acidity. Trust us, your home negroni will never be the same. In honour of Schladerer, Max and Sebastian named their vermouth after Sixtus Balthasar Schladerer, the founder of Schladerer - “Belsazar“ is the basic form of the name Balthasar. Historically, two types of vermouth dominated: white (or bianco, which is characteristically dry, floral and popular in martinis) and rosso (or sweet red, which has a richer, herbal quality, making it a mainstay in martinis and Manhattans).