"Pairing Charcuterie and Vermouth", with celeriac remoulade recipe

by Jack Adair Bevan - extract from "A Spirited Guide to Vermouth"

You may have seen last week’s recipe extract from “A Spirited Guide to Vermouth” by Jack Adair Bevan for pine gin with french, honey and bitters, and this week we are taking a sneak peek into a snippet about pairing vermouth with food. Jack terms his book “my love letter to vermouth“, and I could not think of a more accurate or fitting description for his new publication. I love the ingredients aesthetic of keeping it simple and fresh, focusing on quality that speaks for itself without any frills or fancies, avoiding unnecessary complexities. Read on to hear a little of what Jack has to say about this delicious drink, and plan your next summer picnic from his tasting notes with vermouth, charcuterie, cornichons, sourdough, and a fresh celeriac remoulade to accompany it (recipe below). A mouthful of heaven.

A SPIRITED GUIDE TO VERMOUTH is published by Headline Home, priced £16.99. Photos below by Ben Pryor.  Written by Jack Adair Bevan.


for the celeriac remoulade

  • 1 medium celeriac, tough skin removed
  • ½ lemon
  • 3 tbsp mayonnaise
  • 2 tbsp Dijon mustard
  • 2 tbsp crème fraîche
  • 2 tbsp chopped parsley
  • grind of black pepper
  • sea salt


"Pairing Charcuterie and Vermouth"

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18.Vermouth table-part eaten

Extract from “A SPIRITED GUIDE TO VERMOUTH” by Jack Adair Bevan, published by Headline Home. Photos by Ben Pryor.