Vermouth, the whole Vermouth & nothing but Vermouth!

Join us this Saturday afternoon 28 July for an informal launch of the greatest book written on Vermouth!

About the Event

Where:  Books for Cooks 115-121 Victoria St, Queen Victoria Market
When: Saturday 28th July 1.30pm
Tickets: Free (please book so we can cater) via Eventbrite

 

Vermouth is an essential ingredient in cult cocktails – the Negroni, the Martini, the Manhattan, the Americano and is enjoying an artisanal craft revival.

Author & (wine)maker Gilles Lapulus will be providing tastes of Maidenii – a uniquely Australian vermouth made with native Australian botanicals.  Gilles will also chat about the beautiful and unique taste of Maidenii, how it is made and how it can be used.

Signed copies of The Book of Vermouth: A bartender and a winemaker celebrate the world’s greatest aperitif  published by Hardie Grant Books will be available for sale.

Small accompanying tastes will also be provided by The Epicurean Deli (one of our favourite Queen Victoria Market Deli’s)

About The Book of Vermouth

With over 100 classic and modern cocktail recipes, The Book of Vermouth explores every aspect of the drink and shows just how much you can do with it; not just a delicious Martini or Negroni.

The introduction is a comprehensive guide to vermouth, the grape varieties, production, botanicals and wormwood (the key ingredient in making the drink). The main part of the book is dedicated to the many different ways to serve, drink and store vermouth.

Vermouth is increasingly used in cooking and there are seasonal food recipes peppered throughout from chefs such as Kylie Kwong, Ben Shewry and Andreas Papadakis (Tipo 00).

Winemaker Gilles Lapalus and bartender Shaun Byrne are your expert guides to this most fashionable of drinks. If you are interested in cocktails, this book is the must-have new release in alcohol books.

About the Authors

Gilles Lapalus has wine flowing through his veins. The third generation of a wine-producing family from the Cluny region of Burgundy, Gilles  has made wine in his native France in Burgundy, Languedoc, Medoc, and Beaujolais.  Gilles has also made wine in Tuscany, Campania, Chile and Australia. In 2001 he became the manager of biodynamic viticulture and wine making at Sutton Grange Winery in central Victoria.  Five years ago, he established boutique Australian vermouth brand Maidenii with business partner Shaun Byrne.

Shaun Byrne has developed his love and understanding of the beverage industry through a rich career at some of Australia’s best bars. It was while managing Melbourne institution Gin Palace that he met Gilles.  It only took a cocktail or two to establish that Shaun’s cocktail experience and self-professed bar geekery was the perfect complement to Gilles’ wine making knowledge.