Cocchi Dopo Teatro is a rare 'evening vermouth', a Vermouth Amaro bottled at 16% ABV in a 500ml bottle by Cocchi of Asti, the house founded by Giulio Cocchi in 1891.
Its name, 'after the theatre', follows the Piedmont tradition of drinking a small cup of cool vermouth with lemon zest in the evening, perhaps after a performance in one of the historic theatres of Turin, the Savoy capital.
It is made to Giulio Cocchi's original recipe, in which artemisia is enriched with rhubarb, quassia wood, chiretta and a double infusion of cinchona.
The addition of Barolo Chinato to the base wine gives delicate red nuances and a further soft, complex note, totally in the Cocchi style.
The result is a bittersweet, deeply herbal vermouth that sits between a classic sweet vermouth and an amaro.
Tasting Notes
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Nose: Rhubarb, cinchona and bitter herbs.
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Palate: Bittersweet, with Barolo Chinato and spice.
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Finish: Long, softly bitter and herbal.
Specifications
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Producer: Cocchi, Asti, Piedmont
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Style: Vermouth Amaro
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Botanicals: Artemisia, rhubarb, quassia wood, chiretta, double infusion of cinchona
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Base: Wine with Barolo Chinato
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ABV: 16% (32 proof)
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Origin: Italy
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Size: 500ml
How to Enjoy It
Serve Dopo Teatro the traditional way: a small glass, well chilled, with a twist of lemon zest after dinner or a night out. It is also excellent over ice with a splash of soda, and it adds bitter depth to a Manhattan or a Negroni in place of the usual sweet vermouth. Try it in a Boulevardier with bourbon and bitter aperitivo, or stirred half and half with rye for a low-proof nightcap. Pair it with dark chocolate, aged Parmigiano, roasted nuts and biscotti. Like any wine-based aperitif, keep the bottle in the refrigerator once opened and enjoy it within a few weeks. For a gathering, chill the bottle and set out glasses, ice and garnishes so guests can serve themselves. A bottle also makes a thoughtful host gift for a dinner party or the holidays.
Frequently Asked Questions
What does Dopo Teatro mean?
'After the theatre', from the Piedmont custom of an evening vermouth with lemon zest.
What makes it an amaro?
Artemisia enriched with rhubarb, quassia, chiretta and a double infusion of cinchona.
How strong is it?
It is bottled at 16% ABV.
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