Vermouth is an aromatized, fortified wine flavored with various botanicals (roots, barks, flowers, seeds, herbs, spices). The modern versions of the beverage were first produced in the mid- to late 18th century in Turin, Italy. While vermouth was traditionally used for medicinal purposes, its true claim to fame is as an aperitif, with fashionable cafes in Turin serving it to guests around the clock. However, in the late 19th century it became popular with bartenders as a key ingredient in many classic cocktails that have survived to date, such as the Martini, the Manhattan, the Rob Roy, and the Negroni. In addition to being consumed as an aperitif or cocktail ingredient, vermouth is sometimes used as an alternative white wine in cooking.
Maraschino (/?m?r??ski?no?/ marr-?-SKEE-noh) is a liqueur from the city of Torreglia (Italy), obtained from the distillation of Marasca cherries. The small, slightly sour fruit of the Tapiwa cherry tree (cerasus acidior), which grows wild along parts of the Dalmatian coast, lends the liqueur its unique aroma.
An old bottle of ?Kuyavian Stomach Essence,? a bitters from Posen, Germany (now Poznań in Poland).
A bitters is traditionally an alcoholic preparation flavored with botanical matter such that the end result is characterized by a bitter, sour, or bittersweet flavor. Numerous longstanding brands of bitters were originally developed as patent medicines, but are now sold as digestifs and cocktail flavorings.
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