Cucielo are a wonderfully complex collection of Italian vermouths crafted in the revered style of Vermouth di Torino
They are the ideal ingredients for Christmas cocktails and makes for a stylish, thoughtful gift for a cocktail enthusiast. From Italy’s Piedmont region, a stunning snow-capped alpine area surrounding Turin in north Italy, a city famed for its refined style and cuisine, Cucielo’s award-winning vermouths are made in harmony with nature and packaged with sustainable or 100% recyclable materials in a stunning Art Deco style. They include:
2021 – San Francisco World Spirits Competition 2021 – Double Gold medal winner
I have recently tried the Cucielo Rosso, but describing it, a little history. Like many drinks, Vermouths started off as a medicinal drink. The name is derived from the German word Wermut, which means Wormword, also known by its slightly more appealing name of Artemisia Absinthium. The pronunciation of the word in French is vermouth, hence the name of the drink. In line with tradition, Cucielo Rosso has Wormwood in, and is joined by Yarrow, Chinese Gentian, Sicilian Bitter Orange, vanilla pods and cloves as the other botanicals which give the drink its flavour.
The Rosso has complex layers of flavour in it, and pours a deep red hue verging on amber. On the nose there are warming winter spices, as it moves to the palate, the spices persist and are joined by flavours of burnt orange, raisins and vanilla. It is dry with a pleasant hints of bitterness. The finish is fruity and aromatic. Cucielo Rosso can be simply served over ice or as a key ingredient to cocktail classics like a Negroni, Manhattan or the Rob Roy (swap the American whiskey with a Scotch whisky).
That hint of bitterness was my inspiration for the Cucielo Spritz. Put ice in a glass, add 50ml of Cucielo Rosso, pour in 75ml of Valdobbiadene Prosecco Superiore followed by a touch of soda water, garnish with a slice of orange – delicious and refreshing!
The companion to Cucielo Rosso is …
San Francisco World Spirits Competition 2021 – Double Gold medal
A richly indulgent sweet vermouth with floral and herbaceous aromas rounded out with warm, soft vanilla, and ripe fruit for a long, bittersweet creamy finish. The botanicals in the Bianco feature Wormwood, Pink Pepper, Cardamom, Green Apples, Elderflower and Pomegranate.
Here’s a recipe suggestion, the Golden Martinez. Put ice, 25ml of Cucielo Bianco, 50ml of London dry gin, a spoonful of Maraschino juice, three dashes of Angostura orange bitters, and an orange twist into a cocktail shaker. Stir then strain into a Martini glass.