Grape (Base wine): Santa Barbara Petit Verdot and Albariño
Localization: Washington DC
Tasting notes: Baking spice, bright red fruit, hearty herbs, and citrus
Cocktail Recipe: - DC Negroni: 1.25oz Capitoline Rosé, 1.25oz Capitoline Tiber, 1.25oz Gin, Stir to chill and dilute. Garnish with orange peel.
Washingtonian: 1.5oz Capitoline Rosé, Pour over ice and seltzer. Garnish with orange and mint.
Auld Lang Syne: 1oz Capitoline Rosé, 0.3oz green chartreuse, Shake gently to chill, top with prosecco, pour into a coupe, express orange peel, and run along the glass, discard.
The story: Taking inspiration from the classic vermouths of Europe, Capitoline dry is a distinctively American expression based on carefully sourced wines, fresh herbs, and hand-peeled citrus. Balanced with selected botanicals. Fortified with grape spirit infused with 15 botanicals and spices.
With Capitoline, Hamidi and Pastan are producing a white and rosé vermouth out of New Columbia's Ivy City distillery. The rosé is a Sangiovese wine from a California vineyard co-owned by Pastan. The other is a blend of aromatic dry white varietals. Both vermouths have a similar citrusy herbal character and don't shy away from a little bitterness. We think bitter is kind of an undervalued element in a flavor profile, Hamidi says. She adds that it's very wine-centric: They didn't want to cover up the vermouth with a heavy-handed dose of botanicals and sugar since it is a wine-based product, after all.