Antica Formula: The King of Vermouth since 1786
With its unmistakable taste and an increasingly international following, the Italian Vermouth par excellence is ideal for making refined, exclusive cocktails.
Antica Formula stands out from all the other vermouths thanks to its unique bouquet and its unmistakable vanilla notes. First invented in 1786 in Turin by Antonio Benedetto Carpano, it has survived in its original inimitable recipe thanks to the love and the skill of Fratelli Branca Distillerie S.r.l. of Milan which, with its motto “Novare Serbando”, has preserved the product’s original qualities and characteristics.
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NOSE: A bouquet of vanilla with spicy, citrusy and dried fruit notes of almond, raisins and cloves
PALATE: A well-rounded, rich vanilla taste that picks up the aromas from the nose
FINISH: Bitter orange, dates, cocoa beans and saffron flavors
Regarded by many sommeliers, chefs, pastry chefs, head waiters and wine lovers as a kind of "nectar of the Gods" (as the ancient Greeks used to call Ambrosia), Antica Formula's appeal lies in its fullness of body and ease of drinking with ice and an orange slice. Perfect as an aperitif or after a meal to accompany dessert, particularly chocolate.
It is the principal ingredient in refined cocktails, and used in the most exclusive bars and restaurants in Italy and around the world to prepare well known Vermouth-based cocktails like the Negroni, American, Manhattan or Hanky Panky, to name but a few.
2 oz. Templeton Rye Whiskey
3/4 oz. Antica Formula Sweet Vermouth
2 dashes Aromatic Bitters
Fill a mixing glass with ice, add two hard dashes of aromatic bitters, add Antica Formula & Templeton Rye whiskey. Stir until well chilled and diluted. Strain serve up in a coupe or martini glass. Garnish with a cherry.
1 oz. Antica Formula
1 oz. Sipsmith
1 oz. Bitter
1 Orange Wedge
1 Handful of Ice
Fill a flat short tumbler with ice. Then pour 1 oz. Antica Formula, 1 oz. Sipsmith and 1 oz. Bitter. Stir gently and garnish with an orange wedge.
GOLD MEDAL / 95 POINTS / EXCEPTIONAL
Beverage Testing Institute 2015