VW 1. Beitragsbild. © Le Lion - Swetlana Holz.

Vermouth and Williams – that’s all you need for a successful aperitif.

60 ml Cocchi Americano
30 ml Scheibel Premium Williams

Preparation: Stirred, sprinkle with a lemon zest.

Unfortunately, we can’t tell you much about this aperitif. We got to know it on 25 January 2014 when we attended an event about home bartending at Le Lion. Bettina Kupsa served it to us as an aperitif before the event began.

The name is derived from its ingredients: V(ermouth &) W(illiams). Instead of a “classic” vermouth, we use the Cocchi Americano, as we have come to know the drink. This is not a vermouth in the classic sense, but since it is also made with wormwood herb, the Cocchi Americano can also be considered a vermouth in the broadest sense and is thus still within the range of the recipe. You might certainly also use a classic dry vermouth, but we like it best with a Cocchi Americano.

We went on a search to find out more about the drink. You can find numerous references on the internet, also prepared with equal parts, but nowhere was there a hint as to when the drink originated and to whom it can be attributed. If anyone knows more, we would be delighted to hear about it.

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Hi, I'm Armin and in my spare time I want to promote bar culture as a blogger, freelance journalist and Bildungstrinker (you want to know what the latter is? Then check out "About us"). My focus is on researching the history of mixed drinks. If I have ever left out a source you know of, and you think it should be considered, I look forward to hearing about it from you to learn something new. English is not my first language, but I hope that the translated texts are easy to understand. If there is any incomprehensibility, please let me know so that I can improve it.

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