Dolin Vermouths are notably lighter, drier and less pungent than their larger commercial counterparts. The particular mixture of plants found near Chambéry give a fresh, restrained and elegant nose, with a subtle, complex bittersweet palate. Even the Blanc and Rouge retain great balance, with the sugar never cloying, and just enough bitterness to whet the appetite. Each can be enjoyed as aperitif on ice, with a twist of citrus, or in a broad array of traditional cocktails.
Magda’s twist on the classic Campari & Soda

Firstly, let me start by saying that in this country we do not make a great Campari & soda.  Campari should not be a 30ml pour, Campari should fill at least half of whatever glass you are using.

So to make this drink use us much Campari as you are comfortable with, plenty of ice and 15ml of Dolin Vermouth Rouge, garnish with the flesh of a blood orange and julienned orange rind, finish with a little soda.

The Dolin vermouth takes the bitter edge off the Campari yet still creates a refreshing drink. Enjoy!