Mancino Chinato Vermouth (500ml)
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A revival of the Vermouth Chinato, the three Mancinos combined with rich red Barbera D'Asti DOCG wine and Quinine bark Calissaja.
Giancarlo’s hybrid of the three Mancino Vermouths, Secco, Bianco and Rosso centered on Erede di Chiappone Armando Barbera d’Asti D.O.C.G, with added pure quinine bark Calissaja, has roused a new tier of Vermouth. With the instinctive grand recognition of Mancino, it lingers on a rich, deep, red, bitter wine pallet, tailoring the Chinato a notable digestive/aperitif. Serve chilled or warmed.
75cl / 16%
Recipe
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Chinotto Aperitivo: 60ml Mancino Vermouth Chinato, 30ml Old Tom Gin, 20ml Lemon Juice, 10ml Honey Syrup (1:1), Top up Soda water
Method: Shake all the ingredients with ice, except the soda water, double strain into a High Ball
Garnish: long lemon zest twist
“Makes an interesting version of the Tom Collins with a great finishing style of an Aperitivo”
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Decisone Versione II: 60ml Mancino Vermouth Chinato, 30ml Aged Rum, 10ml Crème de Cacao brown, 2 dashes of Mandarin bitters
Method: Stir all the ingredients with high quality ice using a mixing glass, strain in frozen coupe
“My twist on an old classic italian polibibita from 1909”
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Chinato Nail: 30ml Mancino Vermouth Chinato, 60ml Blended Japanese whisky, 20ml Drambuie Liqueur
Method: Stir all the ingredients with ice and strain into chilled rock glass over an ice chunk
Garnish: pomelo zest twist
“A riff on the Rusty Nail using Mancino Chinato. Perhaps one for whisky and Negroni fans, created in 2012 by Simon Difford at the Cabinet Room, London, England”
“Mancino Vermouth Chinato can be served as an after dinner pairing with fine cheese or dessert. Perfect chilled, straight up as a digestive, warmed like Mulled Wine or used as an addition to any Hot Toddy”
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