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Strucchi Vermouth Rosso
The Strucchi range pays homage to Arnaldo Strucchi, author of one of the most significant and detailed manuals on Vermouth of Turin, which remains a respected...
Terry Wysocki
22nd April at 18:20
New to the Difford site. Very impressive, but a bit out of touch and esoteric for me. My home bar has several dozen bottles but I'm turned off that most recipes call for some obscure, impossible to find brand of the contents.
22nd April at 23:08
Everyone started somewhere, often with a handful of bottles. If the recipe calls for red vermouth, use what you have and don't be overly concerned that you don't have the specific brand. If it calls for an unusual ingredient, experiment and substitute. No one here has every brand and every variation.
22nd April at 18:42
Welcome ;)
The site is for discerning drinkers, so many of us have quite a cabinet (I have around 200 open bottles and another 400 in the basement). However, for most cocktails you can easily substitute an ingredient with a different one of the same category, just click the list of similar products ("See more..."). Migth taste a little different, but you will usually get good rsults too.
The site is for discerning drinkers, so many of us have quite a cabinet (I have around 200 open bottles and another 400 in the basement). However, for most cocktails you can easily substitute an ingredient with a different one of the same category, just click the list of similar products ("See more..."). Migth taste a little different, but you will usually get good rsults too.
23rd April at 06:44
Welcome, Terry. As Bernd says, brand names in recipes link to product pages like this one, and at the top of these pages, we have a “See more” link to alternative brands in the same ingredient category.