On 2 November 2016, I attended a Cinzano masterclass at the Surry Hills bar, Maybe Frank, to learn all there is to know about this high quality drink that is often overlooked.
Cinzano is an Italian brand of vermouth that dates back to 1757 and is made of wine, alcohol, sugar, and aromatic plants from the Italian Alps in a [still-secret] recipe combining 35 ingredients including marojam, thyme, and yarrow.
The current Cinzano range consists of Cinzano Rosso, which is amber-coloured; Cinzano Bianco, which is white and drier than Rosso yet still considered a sweet vermouth; Cinzano Extra Dry, a dry vermouth. There were also three Cinzano bottles that were more than 60 years old.
Cinzano is an aperitivo. The word “aperitivo” is the name for both the ritual of going out for a pre-dinner drink, as well as the sort of drink that you would have as part of the ritual. “Aperitivo” comes from the Latin word meaning “to open” and in Italian it means to opens your appetite. That’s the idea behind the aperitivo. It is a drink to encourage you to feel hungry, so that you fully enjoy your upcoming meal.
The masterclass was delivered by Campari brand ambassador, Daniele Pirotta and included a generous selection of appetising Cinzano cocktails alongside a delicious spread of mouthwatering pizzas to compliment the cocktail session in true Italian style!
The cocktail I loved the best has no name and is made with two shots of Cinzano vermouth blanco, one drop of peach bitters, soda water and a slice of lemon.
For more information about Cinzano, go to: http://www.cinzano.com/int/en/