Tenuta Tamburnin Vermut Cocktails

Tenuta Tamburnin Vermut hails from Piedmonte, an area known as Castelnuovo Don Bosco.

Tenuta Tamburnin Vermut Cocktails

With origins dating back to the late 18th century, the vermouth was named by its founder, Giuseppe Clerico, who was inspired by the drums, tamburi, traditionally played as the Royal Army of Savoy advanced in order to spur on the infantry troops under attack by the enemy. Today, the property is owned by sisters Elena, Valeria and Claudia Gaidano with their father Piergiorgio running the business. Tenuta Tamburnin estate occupies 20 acres of land, nine of which are vineyards along with 2 acres of hazelnut groves, meadows, woods, and a small vegetable garden.

Tenuta Tamburnin Vermut Rosso (17% ABV) is made from a base of 95% Chardonnay and 5% Sauvignon Blanc, pure cane sugar and a selection of botanicals. Wormwood, vanilla, rhubarb, chamomile, artemisia absinthium, quinine and gentian among other secret botanicals are left to macerate in alcohol then rested in stainless steel vats for 60 to 90 days. The flavour profile brings rich notes of vanilla, orange, cinnamon with lingering spice and a clove note on the finish.

To show the versatility of the vermouth, three leading Sydney bartenders have put on their own creative spin a cocktail. Shown above from left to right, Bunet (by Andrea Gualdi of Maybe Frank), Miseria e Nobilità (by Antonello Arzedi of Pino’s Vino e Cucina) and Boston-Torino (by Ryan Gavin of Rockpool Bar & Grill).

Tenuta Tamburnin Vermut Cocktails


Recipe by Andrea Gualdi of Maybe Frank


  • 45 ml Tenuta Tamburnin Vermut
  • 20 ml bourbon
  • 5 ml hazelnut liqueur
  • 2 dashes of Angostura bitters
  • 10 ml honey water

Glassware: coupette
Garnish: grated coffee bean


In a mixing glass, stir ingredients with ice, strain into a chilled coupette and garnish with grated coffee bean.

Miseria e Nobilità

Recipe by Antonello Arzedi of Pino’s Vino e Cucina


  • 35 ml Tenuta Tamburnin Vermut
  • 15 ml Fords Gin with olive oil
  • 10 ml fresh lemon juice
  • 90 ml aromatic tomato soda

Glassware: Collins glass
Garnish: fresh rosemary, sage and thyme


Build the cocktail in a Collins glass. Charge with aromatic tomato soda and garnish with a mix of fresh Italian herbs such as rosemary, sage and thyme.


Recipe by Ryan Gavin of Rockpool Bar & Grill


  • 40 ml Tenuta Tamburnin Vermut infused with clove, grilled pineapple and strawberry gum
  • 20 ml Cognac VSOP
  • 10 ml Umeshu
  • Charge with soda

Glassware: highball
Garnish: pineapple moon, strawberry gum and half a fresh strawberry


Build the drink in a chilled highball glass. Charge with soda and garnish with pineapple moon, strawberry gum and half a fresh strawberry.

In partnership with DELICIARUM, distributors of Tenuta Tamburnin Vermut in Australia.

Photo Credit: Grazia di Franco

Tenuta Tamburnin Vermut Cocktails was last modified: May 25th, 2017 by Corinne Mossati
Corinne Mossati

Corinne Mossati is the Founder/Editor of Cocktails & Bars and popular online magazine Gourmantic. She is named in the Australian Bartender Magazine Top 100 Most Influential List since 2013, is a member of The World’s 50 Best Bars Academy who judges the World’s 50 Best Bars. She has also judged the Australasian Whisky Awards and various national cocktail competitions. Read the full bio here.