The Book of Vermouth
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In Store Returns:
Item(s) can be returned for store credit or exchanged for a different item within 15 days of the purchase. Customer must bring original receipt, the original tags must be on the item(s) and the item(s) must not be worn or washed. All sale items are final.
Items purchased through our website can be returned within 30 days from the shipment date of your order for a refund or exchange. Items must be in their original form, unworn, unwashed & with the original tags in order to receive refund or exchange. Shipping & handling on returns is non-refundable unless the wrong item was sent or the items received were damaged. Refunds will be made to the original payment method only. All sale items are final.
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How to make a Return/Exchange:
Returns via Mail
For an easy return, please fill out the Returns Form provided in your package. Package the Returns Form & your item(s). Mail the return item(s) to:
721 Nevada Street STE 404
Redlands, CA 92373
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If you are local to any of our store locations, you are welcome to drop off the return with a sales associate. If you would like a refund, our sales associate will send the package to our warehouse for you. Refunds will not be issued until return reaches our warehouse. This can take up to 7 business days. If you would like an exchange or store credit, our sales associates can assist you on the spot.
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Terms & Conditions
Once the package is delivered to our facility, the items are subject to inspection to ensure they are unworn, unwashed, unaltered & non-damaged. Your refund will then be issued to the original payment method only. Refunds may take approximately 1-2 billing cycles to reflect on your credit card statement. In the event that a refund cannot be returned to the original payment method, a store credit will be issued under your Nectar account.
- For Good Collection
- Shaun Byrne & Gilles Lapalus
- 7 x 1 x 9.4 inches
- 208 pages
- ISBN-10: 1743793995
- ISBN-13: 978-1743793992
he Book of Vermouth is a celebration of the greatest cocktail staple – a mixer that is riding a growing wave of popularity around the world. It includes up to 100 modern and classical cocktail recipes – but is more than a cocktail book too, offering history and insight to botanicals, and the perspective of key chefs who like to cook with vermouth as much as they like to drink it.
The authors – one a winemaker, the other a bartender – bring personality to the book via their distinct takes on what makes vermouth so special.
The book includes two main sections: Vermouth Basics and How to Drink. Vermouth Basics will give a comprehensive guide to the essentials of vermouth – grape varieties, production, varieties, botanicals, spirit and sugar, and go into great detail about the history of Australian vermouth in particular. It will include botanical profiles of both indigenous and traditional plants from Tim Entwistle, botanist at the Royal Botanical Gardens in Melbourne. It will cover all aspects of wormwood: the key ingredient in making vermouth, including medicinal and historical uses, where it is found and its botanical significance. How to Drink will cover the many different ways to serve, drink and store vermouth.
Chapters will cover Vermouth Neat, Vermouth in Spring, Vermouth in Summer, Vermouth in Autumn and Vermouth in Winter, as well as Bitter Edge of Vermouth, Stirred & Up, Vermouth Party and After Dinner. These chapters will be more recipe-focused, and include 10–15 recipes per chapter, drawing from each season's specific botanicals and how these work with different vermouths. Each season will also include a related food recipe.