Across the country, a vermouth revolution is stirring (or shaking). Initially, the aromatised fortified wine was introduced to the world as the “tonic for what ails you”. Greek philosopher Hippocrates is credited as the first to macerate botanicals such as wormwood into wine back in 400 BC and both Italy and France have claims on the original – but it’s the Catalans who made it their own, serving the apéritif chilled with a spritz of soda and a skewered olive.
More recently, Aussies have been sloshing
