RECIPES WITH SWEET VERMOUTH RECIPES

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SWEET VERMOUTH | MARTINI ROSSO | RED VERMOUTH | MARTINI GLOBAL



Sweet Vermouth | Martini Rosso | Red Vermouth | Martini Global image

Conceived in the 1970s to refresh Luigi Rossi’s original recipe, this sparkling long drink is garnished with orange to lift its orange notes. Bitter-sweet and harmonious, the highly perfumed and herbal character of MARTINI Rosso is enhanced with plenty of ice and a 50/50 ratio of vermouth and tonic water, to create an intense, flavourful cocktail.

Provided by Bacardi

Number Of Ingredients 4

Martini Rosso
TONIC WATER
Ice
Orange wheel to garnish

Steps:

  • Pack a balloon glass with ice.
  • Pour in an equal ratio of MARTINI Rosso and tonic water.
  • Stir gently for a few moments.
  • Garnish with the orange wheel.

SWEET WHITE VERMOUTH | MARTINI BIANCO |BLANC VERMOUTH ...



Sweet White Vermouth | Martini Bianco |Blanc Vermouth ... image

Transforming MARTINI Bianco into a long drink, ice-cold tonic water softens the sweet vanilla notes of the white vermouth for a crisper, cleaner finish. A ratio of 50/50 vermouth and tonic ensures a perfect balance of flavours, while the balloon glass, packed with ice, will help concentrate the fragrant botanicals, for a more intensely aromatic experience.

Provided by Bacardi

Number Of Ingredients 4

Martini Bianco
TONIC WATER
Ice
Lime wheel to garnish

Steps:

  • Pack a balloon glass with ice.
  • Pour in an equal ratio of MARTINI Bianco and tonic water
  • Stir gently for a few moments.
  • Garnish with the lime wheel.

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ROASTED TOMATO RISOTTO | JAMIE OLIVER VEGETABLE RECIPES
Celebrating the humble tomato, this beautiful risotto is delicate but packed with flavour. I've kept the risotto itself very simple and elegant, then added a juicy, sweet, roasted tomato to serve, as well as a drizzle of its roasting juices, which is a total game changer. You’ll love it.
From jamieoliver.com
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Cuisine https://schema.org/VegetarianDiet
Calories 507 calories per serving
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    5. Cook for 10 minutes, or until softened but not coloured, stirring occasionally, then stir in the rice to toast for 2 minutes. Pour in the vermouth and stir until absorbed.
    6. Add a ladleful of stock and wait until it’s been fully absorbed before adding another, stirring constantly and adding ladlefuls of stock until the rice is cooked – it will need 16 to 18 minutes.
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    8. Divide the risotto between warm plates, place a tomato in the centre with a little sweet garlic and the herby fennel tops, then drizzle over the tasty tomato juices.
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SWEET WHITE VERMOUTH | MARTINI BIANCO |BLANC VERMOUTH ...
Transforming MARTINI Bianco into a long drink, ice-cold tonic water softens the sweet vanilla notes of the white vermouth for a crisper, cleaner finish. A ratio of 50/50 vermouth and tonic ensures a perfect balance of flavours, while the balloon glass, packed with ice, will help concentrate the fragrant botanicals, for a more intensely aromatic experience.
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  • Garnish with the lime wheel.
See details


ROASTED TOMATO RISOTTO | JAMIE OLIVER VEGETABLE RECIPES
Celebrating the humble tomato, this beautiful risotto is delicate but packed with flavour. I've kept the risotto itself very simple and elegant, then added a juicy, sweet, roasted tomato to serve, as well as a drizzle of its roasting juices, which is a total game changer. You’ll love it.
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 507 calories per serving
    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. With a knife, cut the cores out of the tomatoes, then place cut side down in a snug-fitting baking dish with the whole garlic bulb, and scatter over the thyme sprigs.
    3. Drizzle with 1 tablespoon of oil, season with sea salt, and roast for 1 hour, or until starting to burst open (the juices will add game-changing flavour later on).
    4. Bring the stock to a simmer. Peel and finely chop the onion and fennel, reserving any herby tops, then place in a large, high-sided pan on a medium heat with 1 tablespoon of oil and 1 knob of butter.
    5. Cook for 10 minutes, or until softened but not coloured, stirring occasionally, then stir in the rice to toast for 2 minutes. Pour in the vermouth and stir until absorbed.
    6. Add a ladleful of stock and wait until it’s been fully absorbed before adding another, stirring constantly and adding ladlefuls of stock until the rice is cooked – it will need 16 to 18 minutes.
    7. Beat in the remaining knob of butter, finely grate and beat in the Parmesan, then season to perfection and turn the heat off. Cover the pan and leave to relax for 2 minutes so the risotto becomes creamy and oozy.
    8. Divide the risotto between warm plates, place a tomato in the centre with a little sweet garlic and the herby fennel tops, then drizzle over the tasty tomato juices.
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