Eleven Madison Park Vermouth

The last sip of the evening.

Developed by Beverage Director Sebastian Tollius for the non-alcoholic bar program at Eleven Madison Park — the three-Michelin-star room in New York where every meal traditionally ends with a sip of house-made vermouth. This is that vermouth, without the alcohol.

A base of Niagara grape juice, infused for twenty-four hours with eighteen botanicals — wormwood, angelica root, gentian, and fifteen others kept close. Semi-sweet at the front. Aromatic spice through the middle. Quietly bitter at the close. The artistry of a great vermouth, intact.

The Pour

Pour it neat over a single ice cube — the way the room serves it at the close of dinner. Lengthen it into a vermouth spritz with a twist of citrus and a splash of seltzer. Or stir it into a zero-proof Negroni, where it does what only a real vermouth can: hold the bitter and the sweet in the same glass.

Rienne Index™

Sweetness: Semi-Sweet
Body: Medium Occasion: Aperitif, the close of dinner, contemplative
Serve: Neat over a single ice cube. Citrus and seltzer to lengthen.