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 Carpano Punt e Mes Italian Classic Dry Vermouth - In 1786, while he was distilling in Piazza Castello, Turin, Antonio Carpano invented a wine-based aperitif, through the skilful blend of sugar & herbs from the Alps. Only natural ingredients are used in this vermouth. Punt e Mes actually means 'point and a half' named for the stock brokers who drank it who when asked how their day had been always answered that their stock had gone 'up a point and a half'. Best served chilled, or on the rocks with a slice of orange. Also makes an excellent mixer. How to make a POCA-HOLA Cocktail: 3/4 oz Punt e Mes red vermouth, 3/4 oz Campari bitters, 1/2 oz Noilly Prat French vermouth, 3/4 oz lemon juice, 1 bottle cold cola. Directions: Funnel the punt e mes, campari, vermouth and lemon juice into one small cola bottle (185-200ml), roughly half-filled with cola. Briefly invert the bottle to mix the ingredients. Place in the center of a large glass (tankard, stein or british pint), and fill glass with broken ice. Add a straw to the bottle, and serve. |
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