Grape (Base wine): Santa Barbara Albariño
Localization: Washington DC
Tasting notes: Meyer lemon, saffron, fresh tender herbs, cinnamon, honey, quinine
Cocktail Recipe: It Ain’t Over Till It’s Over: 1oz Capitoline White, 0.75oz Capitoline Tiber, 1oz Green Hat Citrus/other floral gin, 0.75oz Meyer lemon juice, Shake, strain over ice, add Meyer lemon wheel garnish.
District Sour: 1oz Capitoline White, 0.75oz Green Hat Navy Strength Gin, 0.5oz chamomile syrup, 0.5oz fresh lemon,1 egg white, Dry shake egg, citrus, vermouth and gin, Add ice and re-shake vigorously, Double strain into coupe, Top with dried rose petals and chamomile flowers
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.