Comments on: Rehabilitating Vermouth

By: SR

SR — Fri, 11 May 2007 21:00:08 +0000

I second the endorsement of Vya. Their dry is a little more floral than typical vermouths, but it makes it a great match for more floral gins, like Hendricks. Their sweet is so good it will ruin you for other sweet vermouths. It’s so good I use good rye with it in my Manhattans.

By: Nelson

Nelson — Wed, 02 May 2007 07:52:41 +0000

If you like vermouth be sure to try some of the fancy artisinal brands. I like Vya quite a bit more than the usual crap.

By: Julie

Julie — Wed, 02 May 2007 03:51:06 +0000

I’ll have to try vermouth in risotto. Sometimes I sub in dry sherry if I don’t feel like opening a bottle of white wine (because I’m already drinking a bottle of red).

By: Cynthia Closkey

Cynthia Closkey — Wed, 02 May 2007 03:08:20 +0000

Every second drink the Mixilator suggests for me includes Boonekamp bitters.

By: Doug

Doug — Wed, 02 May 2007 02:56:17 +0000

Ok, the first drink I asked for from the mixilator included Unicum:
http://cocktaildb.com/ingr_detail?id=46

By: peterb

peterb — Wed, 02 May 2007 02:12:04 +0000

You quibbler.

By: Cynthia Closkey

Cynthia Closkey — Wed, 02 May 2007 00:25:33 +0000

I hate to quibble, but: When I order a Martini, I order it very dry. Sometimes I follow up with “bone dry,” or more often “no vermouth.” And sometimes I say, “Really, I just want some very cold gin.” (Or vodka, depending on the day/company/location/whatever.)

When I say “I just want cold gin,” I pretty much always get an odd look from the bartended or waitress.

It’s not that I’m afraid of this look — it’s that ordering a glass of really cold gin or vodka confuses people and slows down the ordering process. “Dry Martini” may be an affectation, but it’s one that is well-understood. And anything that speeds the drink ordering process has to be a good thing.

By: nathaniel

nathaniel — Wed, 02 May 2007 00:21:43 +0000

The other thing is that vermouth is actually great for cooking — white vermouth works anywhere where white wine does, particularly excellent in risotto and pan sauce for chicken.