Vermouth is more potion than drink. The ultimate cocktail builder (see Martinis and Manhattans) was originally used as a medicinal tonic, with spices and botanicals like wormwood—the German “wermut” inspired the name. Technically, it’s a wine that is aromatized (infused with botanicals) and fortified (spiked with unaged brandy). The brandy helps it last longer than wine, but not much. It’ll start to oxidize after about a month, so keep it in the fridge. Here's what you should know about sippin' the good stuff.
At its best, vermouth isn’t just a snazzy cocktail ingredient, it’s a cocktail unto itself. Case in point: a glass of the legendary Punt e Mes over ice (plus an orange peel, if you’d like). The sweet vermouth has more bitterness than its peers—it’s that extra bittering that helps it stand alone.
A few ingredients you might taste:
It’s not the gin that makes a Martini. It’s how much vermouth the drinker likes.
Julia Child
1:5 gin to vermouth: the Upside-Down or Reverse Martini
FDR
2:1 gin to vermouth
Winston Churchill
Gin, no vermouth (just a rumored nod toward France)
Vermouths have either a white or red wine base, and are either dry or sweet (though most red vermouths are sweet).
It’s the workhorse behind the cocktail bar and a crucial ingredient in any Martini (sorry, Churchill). French Dolin Dry is the benchmark white vermouth, but there’s certainly no shame in choosing classics Martini & Rossi or Noilly Prat.
Reddish brown and often vanilla scented (as in Carpano Antica Formula). The anchor of a Manhattan or Negroni.
Floral, ethereal, and clear. Look for blanc or bianco (e.g., Martini & Rossi) on the label.
A whole bar devoted to the stuff? There are several vermuterías in Barcelona, including the standing-room-only Bodega 1900 run by the Adrià dynasty. Similar bars (like Chicago’s upcoming Artemisia) are coming stateside soon.