Gonzalez Byass La Copa Vermouth - What Would Hemingway Do?

"That evening the priest from Henry’s mess comes to visit. He brings some presents for Henry: a mosquito net, a bottle of vermouth, and some English newspapers. Henry invites the priest to share some of the vermouth with him. The priest breaks off the cork on trying to open it and must push the cork down into the bottle. He sees this as a personal disappointment. " Chapter 11 Ernest Hemingway's A Farewell To Arms

"'Let's have some vermouth then' I said. 'Tell Bolo to bring out the bottles'. We had the tall glasses with mixed French and Italian vermouth (two parts French to one of Italian, with a dash of bitters and a lemon peel, filled with ice, stir and serve)…" Esquire article, "There She Breaches! or, Moby Dick Off the Morro" published in May 1936

Most characters in Ernest Hemingway's novels were not shy of alcohol and these references often mimicked Hemingway's own preferences in libations. This included an exceedingly Dry Martini with just a splash of Dry Vermouth and the Vermouth Panache - a cocktail featuring dry and sweet vermouths with Angostura Bitters. I thought about these drinks after receiving a sample of two La Copa Vermouths from Gonzalez Byass - both based on original recipes and designs dating back to 1906. The earlier La Copa brand was produced from 1896 to 1926 - so perhaps Hemingway quaffed some of these wines in his early years.

The concept of Vermouth is as old as the Ancient Greeks as Hippocrates mixed wormwood flowers (wormwood = vermout in French) with fraxinella leaves to create an herbal wine. Today Vermouth is known as a low alcohol fortified and aromatized wine produced either dry or sweet. The beverage has been produced in Spain's Jerez region since the 19th century and Gonzalez Byass helped create that older tradition and was an early advocate in Vermouth's current renaissance.

The base for the new La Copa Vermouth is an Oloroso Fino sherry which is produced by oxidative aging. The wine is fortified early, suppressing the flor yeast which typically protects against oxidation. The sweeter La Copa Rojo Vermouth ($24.99) is an eight-year-old blend of 75% Palomino and 25% Pedro Ximénez with traditional botanicals including wormwood, cinnamon, orange peel, and nutmeg. The dry La Copa Blanco Vermouth ($24.99) is made from a base of 100% Palomino aromatized with various herbs, dried fruit, and spices -- including wormwood.

It was initially suggested to sample each of these vermouths over ice which provides a refreshing start to experience these wines. The Rojo shows a nice balance between the fresh aromatics and the bitter-sweet core where the spices continue throughout and provide an unanticipated drier finish. The Blanco is more bitter with the herbal aroma merging into a bitter almond core. And very refreshing.

But what would Hemingway do with these wines? I went to the resident expert on Hemingway's drinking preferences Philip Greene and his To Have and Have Another Revised Edition: A Hemingway Cocktail Companion for cocktail suggestions.

Vermouth Panache
This was easily my favorite cocktail playing with the ratio's where I enjoyed 3-1 dry to sweet instead of the recommended 2-1. Hemingway drank this in tall glasses filled with ice - enjoy all day.
3 oz. Dry Vermouth
1 oz. Sweet Vermouth
1 Dash Angostura Bitters

Hemingway's Dry Gin Martini
I used my special Caledonia Spirits Barr Hill Gin as the base and added a splash of the La Copa Bianco. The botanicals slightly enhance the gin's juniper and honey but expect a solid gin cocktail.
2 oz Dry Gin
Splash Dry Vermouth

Manhattan
I tried to versions the first using the River Hill 100 Proof Bourbon Whiskey and La Copa Rojo to create a high octane and this worked quite well. The vermouth's botanicals seemed to contain the alcohol's heat and made for a pleasant cocktail. In the second version,  I used  Palmetto Whiskey and La Copa Bianco. I also liked this alternative -- lighter in style and didn't require the bitters.
2 oz Bourbon or Rye Whiskey
1 oz Sweet vermouth
2 Dashes Bitters

Hemingway's Josie Russell
This has always been my favorite cocktail, so refreshing and unique. At times I have substituted apple brandy for the cider and that's what a did for numerous iterations using the La Copa Vermouths. My first attempt was using either the Rojo or Bianco with equal or lesser amounts of Falls Church Distillers Apple Brandy and quickly learned that vermouth and apple brandy don't align. I then substituted the cider with vermouth for better results. I found that 2 oz Springfield Manor Patriot Spirit Rum mixed with 1 oz La Copa Rojo creates an interesting spiced rum.
4 ½ oz. Rum
12 oz. Hard Apple Cider
2 oz. Fresh Lime Juice

Disclosure: We received samples from Gonzalez Byass in order to share our opinion about their products, but this isn’t a sponsored post.

Springfield Manor Winery Distillery Brewery - A Free State First

On our many trips home from Catoctin Breeze Vineyards, we've always noticed Springfield Manor Winery Distillery Brewery as we traveled south on Route 15 passed Thurmont and Cunningham Falls State Park. Perched on a small hill overlooking the highway and farmland, this multi-purpose 1775 era farmhouse has a few firsts in the Free State. It was the first post-prohibition legal distillery in Maryland holding license #001. There were a couple spirits that were bottled previously, but Springfield Manor was the first to distill in Maryland. Their corn and grain spirits (Bourbon, Rye Whiskey, Corn Whiskey, & Caramel Corn Whiskey) consist all or partly from corn grown on their 130 acre farm. The fruit brandies are produced from locally sourced fruit and the Grappa from Merlot and Cabernet Franc pomace (the skins, pulp, seeds, and stems left over from winemaking after pressing the grapes).

Springfield Manor initially started operating as a winery to augment their event venue with the Ironmaster as a signature blend of the Merlot and Cabernet Franc. The later is also bottled as a single varietal which join the Ironmaster, Ironmaster Reserve, Chardonnay, Sauvignon Blanc, and Blanc De Rosa (rose) as dry offerings. They also utilize the hybrids Chambourcin and Traminette as well as offer two Farmhouse house wines and a Frizante sparkling wine.

Finally, Springfield Manor became the first establishment in the state to not only produce their own spirits and wine, but also beer as they incorporated a 7bbl brewhaus. With this small brewing system, expect a range of rotating drafts using the Manor's signature spring water.

On our visit, we skipped the wines in order to enjoy a beer flight while listening to the live music of Nick Andrew Staver. This flight consisted of the Citrus IPA, Toasted Nut Job Stout, Summer-Set Blonde and Sunshine Station Pale Ale. A solid lineup. We then moved downstairs for a spirits tasting and Springfield Manor accentuates the fact that their Lavender Gin was awarded a Double Gold & Best Of Class from the San Francisco World Spirits Competition.  And it is a complex gin. We also enjoyed their Patriot Rum distilled from pure molasses and the Grappa. We will have to return in mid-January 2019 when they re-open for the season in order to sample their remaining spirits.

As always local wineries, breweries, and distilleries  can be visited while using theCompass Craft Beverage Finder. Sorry iPhone 11 iOS and iPhones 5S and greater users. Cheers.