He kicks up a classic Double Barrel cocktail with that blend, pairing it with the spicy kick of a high-proof rye.Ĥ Classic Whiskey and Sweet Vermouth Cocktails “The different nuances each provides makes a blend that is versatile to use across the board,” Frye says. Some are vanilla-forward and others highlight citrus.Ĭan't decide on just one? Frye creates his own blend of sweet vermouths, combining three popular brands together. Certain varieties may work better with certain cocktails or particular types of whisky-whereas some are intensely sweet, almost thick, others are lighter. The trick is finding the sweet vermouth that best suits your whisky. As you dip your toes into the waters of home cocktailing, it's a foolproof combination that should inspire you to continue wading deeper. “Whisky and sweet vermouth have some similar flavors and aromas, including the sweetness of both products,” explains Trevor Frye, proprietor of Wash Line LLC, and the one-time beverage director at Washington, D.C.'s Jack Rose Dining Saloon. A two-to-one ratio of rye (or bourbon) and vermouth is a Manhattan replace the rye with scotch, and you have a Rob Roy. Sweet vermouth, with its velvety mouthfeel, is a captivating cocktail partner for almost any whisky. Stir with ice and strain into a chilled cocktail glass and garnish with an orange twist or maraschino cherry.įind out plenty more about vermouth on Vermouth101.Whisky and sweet vermouth aren't just pals, they're best buds. You can serve this over ice, but to avoid dilution it’s best to refrigerate your vermouth and serve it in a pre-chilled glass. Stir with ice and strain into a small stem glass and garnish with a citrus twist.If Vermouth is part of your cocktail cabinet, here are a couple of cocktails to provide you with some inspiration: Vermouth Cocktail: Better yet, cook with it and make cocktails too. For any receipe calling for Red or White wine, substitute Vermouth for a distinctive flavour that pairs well with meat and fish. If you’re worried about the length of time your Vermouth is sitting on your shelf, (and you’re not up to throwing a martini party), you can cook with it instead of drinking it. The best advice I’ve heard from a number of industry experts, is that vermouth takes over a year to actually “go bad”, and after 3-6 months of being open, it will simply begin to taste like a “lesser quality” vermouth, rather than going sour or undrinkable. Keeping it cold dramatically increases the length of time the vermouth will keep its intended flavour, but as soon as a bottle is opened it will begin to oxidise. I personally, and much to annoyance of my flatmates, have a whole fridge shelf dedicated to vermouth (10 bottles strong, so far!). The best way to store vermouth is in the fridge. If you’re not making a lot of cocktails using vermouth, try buying half-bottles instead. How to Store Vermouthĭon’t be one of those home-bartenders who have a dusty old bottle of Vermouth sitting at the back of your shelf that’s one step away from turning to vinegar. Belsazar red makes for a very sweet and rich Negroni, and Belsazar White or Dry with soda and a twist of orange is a fantastic pre-dinner drink. My personal favourite for a martini is Noilly Prat, and I’ve recently been introduced to the Belsazar range from Germany which is cropping up in bars all over London. Those of you old enough to remember Leonard Rossiter from the TV show “Rising Damp” will love this trip down memory lane, of the 1979 Cinzano advert with Joan Collins. ![]() Some of the most widely recognised Vermouth brands are Martini & Rossi, Cinzano and Noilly Prat. Some older cocktail recipe books simply refer to “Italian vermouth” or “French vermouth” as an ingredient, and we can substitute these for any preferred brand of sweet and dry vermouth respectively. Today that term “dry martini” also could mean that there’s simply less vermouth added to the cocktail, as well as possibly referring to the vermouth used. That’s when the term “dry martini” was introduced. The number of different vermouths and botanical blends used to make them is vast these days, and the best bartenders are brilliantly selecting the perfect brand of vermouth to complement the spirits in the cocktails they create.Īs far back as the 1800s, sweet Italian red vermouth was a popular cocktail addition, and around the beginning of the 1900s the drier French vermouth began its rise to fame. Vermouth is actually a type of fortified wine flavoured with various botanicals. Sweet Vermouth was initially used as a cocktail ingredient to lower the overall alcohol content of a cocktail with a strong spirit as their base, but Vermouth also adds a mellow herbal flavour and aroma to your drink. Although Vermouth is often drunk on its own as an Apéritif, it’s best known as a core ingredient in Martinis and the classic Manhattan Cocktail.
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