Method Vermouth was developed by Cory Fitzsimmons and Jess McGlinchey. Cory is an accomplished barman with over a decade behind NYC bars and former Head Bartender at Union Square Cafe. Jess, a former Biological Oceanographer, joined the bar team at USC where she brought scientific rigor to their experimentation and refinement. Unable to find local vermouth appropriate for classic cocktails, the two set out to make their own and Method Spirits was created. We source wines and brandy from upstate grower-producers who promote sustainable agriculture while a portion of sales goes to the Restaurant Workers Community Foundation and their Covid-19 Relief.