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Vermouth as an aperitif was made famous in the city of Torino, Italy, and it's from there that this recipe of Giulio Cocchi hails. First made in the 19th century, this recipe has been revived and uses a long but rarely followed tradition of selecting fine Moscato of local origin and botanic formulation and production in the historic Asti region, outside Torino. The result is a smooth vermouth with a distinctive amber tone, thanks to the addition of sugar browned on fire and with rich and vibrant notes of citrus, cocoa, rhubarb and a balanced bitter undertone.
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