Drink of the week: Veso fig leaf vermouth

Vermouth lovers and drinkers with culinary inclinations will want to add Veso Aperitifs vermouths to their home bar.

Think sweet miso vermouth, tomato vermouth, and anchovy vermouth. It's no wonder that bars and restaurants like Oddball in New York, Never Say Dive in Cleveland, and Republique in Los Angeles include this brand among their favorites to experiment with.

Last year, Chris Beyer, CEO and founder of Veso, contacted Nick Amano-Dolan of Trick Dog in San Francisco to collaborate on a vermouth. To create it, Veso infused fig leaves and dried ingredients, such as cacao, toasted coconut, and coriander seeds, in brandy for four weeks.

The infusion was then blended with Pinot Blanc, sweetened with cane sugar, and balanced with quassia and quinine. This aperitif is delicious both simply mixed with tonic and in a cocktail like the Bamboo Colada, Amano-Dolan's tropical take on the Bamboo.

It can also be used as a substitute for dry or white vermouth in a spritz or a Fifty-Fifty. Although the fig leaf vermouth was launched last spring as a limited-edition product, its popularity has led Beyer to consider making it a permanent product. “We plan to produce a batch five times larger next year,” he says.

For now, get it while you can. $36.96, astorwines.com Bamboo Colada 1 1/2 oz. Veso Fig Leaf Vermouth 1 1/2 oz. Pineapple-Infused Fino Sherry 1/2 oz. Coconut Water A pinch of salt (or 2 drops of 10:1 saline solution) Utensils: Mixing glass, bar spoon, strainer Glass: Nick & Nora Mix all components with ice until very cold and strain into the glass.

Pineapple-infused Fino Sherry: Blend 1 1/2 cups coarsely chopped fresh pineapple with 750 ml of Fino Sherry, including the peel. Infuse in the refrigerator for 24 hours and strain through a fine sieve. Store in the refrigerator for approximately one month.