
- Robert Parker (RP) points
- Vinous points
Martini - Bianco - Vermouth
Size
Price
€15.60 ex. VAT
In stockIn stock
Tasting notes
This clear drink is characterized by its layered combination of flavors and aromas that include spicy, floral, citrus, and sweet vanilla notes.
More information
About this vermouth
Martini Bianco Vermouth
Indulge in the rich and complex taste of Martini Bianco Vermouth, a classic Italian aperitif that has been enjoyed for over 150 years. This vermouth is made from a blend of carefully selected herbs and spices, including vanilla, citrus, and cinnamon, which give it a unique and delicious flavour profile.
The history of Martini Bianco Vermouth dates back to 1863, when Luigi Rossi created the recipe in Turin, Italy. Since then, it has become a staple in bars and homes around the world, known for its versatility and ability to enhance the flavour of cocktails and other drinks.
Enjoy Martini Bianco Vermouth on its own, over ice, or as a key ingredient in classic cocktails such as the Martini and the Negroni. Its sweet and floral notes make it the perfect accompaniment to light and refreshing dishes, such as salads and seafood.


Bianco Blossom
Bianco Blossom is a shaken cocktail made with Martini - Bianco - Vermouth, served in a highball.
- Method
- Shaken
- Glass
- Highball
- Ice
- Cubes
- Garnish
- Lemon twist
Ingredients
- 50ml Martini Bianco Vermouth
- 20ml Gin
- 10ml Elderflower liqueur
- 15ml Lemon juice
- 10ml Simple syrup
Method
- Fill a cocktail shaker with ice.
- Add the Martini Bianco Vermouth, gin, elderflower liqueur, lemon juice, and simple syrup.
- Shake vigorously for 10-15 seconds.
- Double-strain the mixture into a chilled coupe glass.
Serve
Coupe glass
Garnish with a lemon twist, expressed over the surface of the drink to release the oils.
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Producer
Martini
They were an unlikely duo, a savvy entrepreneur and a master herbalist. But the day Alessandro Martini and Luigi Rossi took control of the national wine and spirits distillery in a small village near Turin, things took on an…
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