The Self- Sufficient Drink

MONACO HAS a new gastronomic ambassador – the exquisite and elegant Monte Carlo vermouth. The heart of its unique composition is rose petals gathered from the Monaco Rose Garden, which contains over 350 varieties of roses, including some of the world’s rarest species, and their fragrance is particularly distinctive, pure, and sweet. The taste of the drink is infused with Mediterranean sunshine: the gold of the daylight rays and the blazing sunsets are encapsulated in an exquisite glass frame. Luxurious on the outside and rich on the inside, this rare vermouth reflects the quintessence of Monaco, the beauty of nature, and the art de vivre Monegasque.

The production process of the drink invites you to embark on a journey of three centers of expertise and “savoir faire”: Monte Carlo for its signature rose flavor; Grasse for the extraction of the essence of rose and the distillation of its natural botanicals blend; and the UNESCO World Heritage vineyards of Piedmont for its Moscato d’Asti DOCG and Langhe Nebbiolo DOC wines.

Since all great things are better seen from a distance, we had Monte Carlo Bianco and Monte Carlo Rosso tested by one of the most authoritative experts – Colin Field, named by Forbes as “The Greatest Bartender in the World.” Colin dedicated 30 years of his life working at the Hemingway Bar of the Ritz Paris, where he crafted cocktails and casually interacted with almost all the main characters of the 007 saga: Roger Moore, Pierce Brosnan, Daniel Craig, as well as a whole host of celebrities from Hollywood stars to crowned heads.

Throughout his long career, Colin has written two acclaimed cocktail books, one of which is in four languages. “I have collaborated with the Larousse Gastronomique, the Larousse Cocktail book and my passion pushed me to create the Meilleur Ouvrier de France and Meilleur Apprenti de France for Bartenders over 10 years ago. I also was a lecturer at the hotel school Cesar Ritz in Montreux for over a decade. I have worked in over 35 different hotels and bars in the world: London, France, Italy, Switzerland, Germany, Spain, Brazil, China, Russia, Bratislava, America, Mexico, Hawaii, and Mauritius.”

For the tasting of Monte Carlo vermouth, Colin approached it with his characteristic meticulousness and interest: “The Monte Carlo vermouths, which I really enjoy, have, most importantly, good bodies and a recurring character flowing through each expression. So, what I relish within these vermouths is the fruit and wow! The honey. It’s there each time.

“Whether it is the Bianco singing with Moscato white Piedmont grapes offering a honey and quince fruitiness reminiscent of the Condrieu wines of the Côte du Rhône, perfectly balanced with Artemisia absinthium, commonly known as wormwood, or the full-bodied Nebbiolo red, with a ruby port wine style, honey with blackcurrants and sultana and prune introduction, I feel motivated and inspired. Of course, you can immediately think about using these very unique vermouths for classic, already established cocktails like Negronis and Manhattans but, frankly, these wines offer the professional a whole new piano to play on.”

Intuition did not deceive Colin Field, as Monte Carlo vermouth is the first self-sufficient drink among vermouths; it can be consumed not only in cocktails but also as a standalone drink. It is perfect “on the rocks” as an aperitif or as an accompaniment to dishes. “I immediately think of drinking the Monte Carlo vermouth Rosso with slices of beef carpaccio with a light olive oil or pesto sauce and lemon juice,” comments Colin.

He refers to the history of vermouths and justly notes that “People get largely confused when we say that the Greeks were making vermouths or fortified wines, often mentioning Hippocrates, the poor fellow! To fortify wine, you need a distilled alcohol which indeed Monte Carlo vermouth does. The Greeks knew of distillation. But it was the distillation of seawater to drinking water and not the distillation of fermented juices to alcohol. However, the Greeks were indeed arranging their wines with rose petals, flowers, and herbs to make them either more palatable or more interesting. So, indeed we are enjoying a new expression of an age-old practice of winemaking or, to a point, vermouth making.”

A careful attitude toward traditions and the basic ingredient—roses, which are hand-picked and dried according to all the rules of this art, as well as new distillation technologies and high-quality wines have allowed Monte Carlo vermouth to proudly participate in international competitions under the flag of Monaco. Bianco and Rosso have been consistently recognized for excellence by industry experts and independent juries at prestigious international competitions. Recent accolades include gold medals for both variants at the 2024 London Spirits Competition and a silver medal for Rosso at the 2024 Frankfurt International Trophy. Additionally, Rosso and Bianco have each garnered gold at the Concours International de Lyon in 2024 and 2023 respectively, demonstrating commitment to quality and innovation.

Unique in its qualities and rare due to limited production, Monte Carlo vermouth has already gained favor with many connoisseurs and wine enthusiasts in Monaco and around the world. However, the plans are to expand the geography even further. From now on, Monte Carlo vermouth also can be tried at the legendary Hôtel de Crillon bar in Paris.

By Alexander Agafiev Macambira

Associate Editor

I'm a features editor on The Monegasque™ editorial team covering high profile difference-makers Monaco residents . I study Business Management at Int’l University of Monaco.