Many new bars these days have a 'low proof' section of the menu, featuring cocktails that aren't spiked with whiskey, gin, rum, or other strong spirits. As trendy as these drinks may be, they're not new. The Crysanthemum, for example, is a concoction dating back before Prohibition. It's made with dry vermouth and herbal, honeyed Benedictine, flavored with a touch of anisey absinthe.
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Looking for something to make with those open bottles of vermouth? Try one of Andrew Jackson's favorite cocktails.
This new limited release from Martini & Rossi is more fruit-forward than Carpano and more full-bodied than Dolin. Subtly sweet, bitter, rich, dark, complex, and spicy, it's everything a sweet vermouth should be.
What cocktails can you make with dry vermouth, beyond the martini? Here are six delicious options.
Got a bottle of sweet vermouth but tired of the same Manhattans and Negronis? These 10 cocktail ideas will help you get through that bottle in no time.
The combination is simple: Cynar and Punt e Mes, a little lemon juice and orange bitters, finished with salt on top of the ice. The mixture is rich, at times sweet and others tart and sometimes tongue-curlingly bitter.
French distillery Maurin and importer Anchor Distilling have brought back three Maurin vermouths, each sporting the classic green devil on the label. We gave them each a try.
Buying a liter of vermouth is not that different from buying a gallon of milk: if you don't have a house full of thirsty drinkers, you're better off sizing down.
Foro Extra Dry Vermouth is a relative newcomer to the venerable old world of vermouth. It is, to my knowledge, the first Italian vermouth produced from organic grapes, specifically the Trebbiano variety. There are also a few interesting additions: wild rose, angostura, gentian, and elderberry.
If you're a Campari junkie, or you've been flirting with Fernet, it's time for your next step. Vergano's Americano is one bottle to seek out.
We're eager to taste what's out there in the brave new world of small-batch American-made vermouth. Does it compete with our beloved Dolin Blanc and Carpano Antica, or is it another drink entirely? We were recently sent a sample of of Atsby vermouth out of New York state, a small-batch aperitif made with North Fork wine and fortified with Finger Lakes apple brandy.
Few spirits are so stigmatized as vermouth, especially in our cocktail-adventurous age. It's something drinkers think they know, even if they have limited experience. "People think of it as 'martini vermouth' or 'Manhattan vermouth' and that's about it," says Andrew Quady of Vya Vermouth. "And most drinkers here just have a dusty bottle of something that's been in the back of their liquor cabinet for 5 years. Of course it tastes terrible." At Tales of the Cocktail, four vermouth makers (in conversation with Paul Clarke) came together to talk about the challenges of the industry and where American vermouth is going.
These drinks stimulate the appetite without swamping your stomach. They're excellent for parties, because they buzz your guests without totally inebriating them; they cool you down and perk you up without making you feel heavy. And some of them, for good reason, have been around almost as long as carbonation.
Sweet vermouth plays a supporting role in so many cocktails that it's easy to take for granted. It brings out the nuanced flavors of a bold spirit, so it pairs well with both whiskey and gin, supporting the star player in a wide variety of cocktails. But a simple glass of sweet vermouth has a delicate balance of rich, spicy, sweet, and bitter flavors that can also be delicious on its own.
Vermouth used to be a relatively simple topic, at least in the States. The American market had sweet and dry styles and largely shunned both. When Paul Clarke wrote about vermouth for SE back in 2007, he had very few brands to discuss; not many brands or styles were available on the American market. In the past four years, though, that's changed, and now there is a wide range of options in vermouth and other aperitif wines. This week, I'll share a few of the available choices with you offer some suggestions on how to enjoy them.
I'm always excited to find a truly nerdy cocktail destination that manages to share esoteric drinks without any pretension. Amor Y Amargo, the latest addition to the Cienfuegos/El Cobre complex on the corner of 6th Street and Avenue A in the East Village, is a prime example.
Admit it: when did you buy that bottle of vermouth? I'm pretty sure my parents have a bottle from the 1980s. Buy a new bottle (try Dolin) and use it up fast. We're here to help with three great cocktail recipes.
Often made with a base of vermouth or another aperitif wine, low-octane cocktails are popping up around the country. Aromatized wines such as vermouth and quinquinas have an elaborate complexity of flavor, so a cocktail based on these wines can have a robust character without the alcoholic firepower to knock you off your barstool.
You wouldn't know it by looking at the way it's used today, but vermouth was the belle of the mixological ball once upon a time. While vermouth can list details such as "revolutionized the late 19th century cocktail" and "enabled creation of the Manhattan and the martini" on its resume, today it's like the elderly greeters at Wal-Mart, picking up whatever gigs it can get in the years that came after the glory ones.