I love Vermouth Bianco for its slight sweetness and bite of wormwood. We generally just add tonic for a lazy-barkeep approved V&T, but something about the berries ripening on the vines along the edges of every trail around here makes us want to call it berry season already. 

The History

The inspiration for this cocktail is the Vermouth-Cassis, which blends dry vermouth, créme de cassis, and sparkling water.  A drink that's been around since the early 1880s. If you want to sound really fancy, let the people know the Vermouth-Cassis is the grandpa to the Kir Royal. 

Both core ingredients for this cocktail are traditionally French, so all the way 'round, we're feeling pretty fancy just thinking about our next sip! 

Make it

• 2 - 3 oz nonalcoholic vermouth blanco/bianco (for this recipe, we use Blutul Bianco, but we think Roots Divino Blanco is another great option)
• 3/4 oz Ghia Berry Aperitif
• 3 oz Club Soda
• 3 - 5 dashes (optional) All The Bitter New Orleans Bitters
  

In a collins glass, with a few ice cubes, add your vermouth and Ghia Berry Aperitif. Stir well. If you're adding bitters, add with the vermouth and Ghia and stir. Fill the glass with club soda. 

Here's the fun part - you can forgo stirring at this point to serve as a layered cocktail (similar to the Tequila Sunrise), that the drinker can sip with a straw. If you'd prefer to stir once more before serving, that works, too! 

 Bring on berries.