A new bitter is hitting the market, courtesy of Martini. The third product in the award-winning Riserva Speciale range, Martini Riserva Speciale Bitter was inspired by the original 1872 Martini Bitter recipe.
Launching at Tales of the Cocktail in New Orleans last week, the new product joins the Riserva Speciale Rubino and Riserva Speciale Ambrato, two vermouth di Torinos unveiled at Tales two years ago.
To develop the new Riserva Bitter, Martini used 100% natural ingredients and the original 1872 recipe, created by founder Luigi Rossi, as inspiration. Master herbalist, Ivano Tonutti, opted for botanicals such as saffron, angostura and columba to create a richness and bitterness.
The bitter is rested in the same Tino cask that is used for Martini Riserva Speciale Vermouth di Torino and shares the vermouth’s common botanical, Italian Artemisia.
'I have been looking forward to this day for quite some time,' said Roberta Mariani, Martini global ambassador. 'With the Martini Riserva Bitter I feel we have produced something that is both modern yet quintessential. I am excited to be able to finally talk about it and to share this liquid with the industry it has been created for.
'Every bartender I know loves a Negroni. By creating a bitter that shares the same botanicals as those in in Martini Riserva Speciale Vermouth and developing it to perfectly match the flavour profile of Bombay Sapphire gin, I believe we have created the best tasting Negroni in the world.'
'The art of the bitter aperitivo is to create a complete and rounded sensation of bitterness in the mouth,' said Beppe Musso, Martini master blender. 'This is achieved by our incredible master herbalist Ivano Tonutti slowly building up layers of different styles of bitter botanicals, one by one for a more complex profile, until all are beautifully playing together like in an orchestra creating an uplifting melody.
'Riserva Speciale expresses the quality and authenticity of the original style of Vermouth di Torino, reclaiming its traditions whilst innovating to provide bartenders with modern, crafted and authentic products with which they can create the aperitivo of the future.'
You'll have to wait to get your hands on it though, as it will only be hitting UK shores in September.