Good Vermouth

It makes all the difference.

Apparently all the vermouth I've had before is crap. I purchased some Dolin vermouth hoping it would be worth the price premium of $12 instead of $8.

Best Martini I've ever mixed for myself. This vermouth actually has flavor and a subtle herbal nature that goes perfectly with the gin. Heck, it's even tasty just strait up by itself. No longer will I look at vermouth as just the ketchup of the liquor world.

Moral is: spend a bit more to get the good stuff; it's worth it.

Around the holidays I went to three or four liquor stores for a "better" vermouth. I couldn't find anything really, it was either the Gallo stuff which I know isn't very good, or Martini. So I stuck with Martini. I'd like to get a better bottle of vermouth but I don't think it's that easy to find here in a sleepy Midwest town.

So what brand is the $8 vermouth? I'd have to admit, I don't own any at the moment, and I don't really drink vermouth very often, but I'd probably just go straight to the Martini & Rossi. What does that cost?

$8 is Martini and Rossi. This stuff kicks Martini's ass. Martini is the Jose Cuervo of vermouth.

FWIW, I've been quite pleased with the Noilly Prat I've been using in my barrel-aged Manhattans. Big difference over the cheaper stuff.

making martinis, I assume you are talking dry vermouth?

I need sweet vermouth for Manhattans.

This is what we used at the bar.

alfadriver wrote: making martinis, I assume you are talking dry vermouth? I need sweet vermouth for Manhattans.

I was just thinking the same thing.

I've been working through a bottle of Vya, which was recommended as a modest upgrade, but I think it's a little... busy. More spicing going on there than I want out of my vermouth.

I was going to try Martini next, in that general "I don't know what to do and they've got a pretty livery" sort of decision-making.

Maybe I'll try the Cinzano instead. Anti-stance, is that a recommendation, or just a statement of fact?

02Pilot wrote: FWIW, I've been quite pleased with the Noilly Prat I've been using in my barrel-aged Manhattans. Big difference over the cheaper stuff.

That's what I was using before the Vya! I think... Maybe I'll just go back...

Store it in the fridge to keep its flavors nice and bright, too. Makes a world of difference.

alex wrote: Store it in the fridge to keep its flavors nice and bright, too. Makes a world of difference.

Thanks for the tip.

I want to try good vermouth as well as "dirty martini juice". Apparently its juice from the best olives mixed with herbs and spices to give your martini a real savory-ness.

I have Martini vermouth in my cabinet because race car. I guess ill make and effort to try a different one soon.

Beer Baron, where did you get the Dolin vermouth?

Too bad Julia Child is dead. She'd know.

dculberson wrote: Beer Baron, where did you get the Dolin vermouth?

Weiland's market.

Thanks, I'll pick some up soon.

The way I make a martini... I'm not sure it matters.

Step 1:
Fill whiskey tumbler with Hendricks Gin stopping with enough room at the top for the displacement caused by other ingredients. Leave an inch. We use a whiskey tumbler because martini glasses are for spilling martinis, not drinking them

Step 2:
Dump into shaker filled with ice

Step 3:
Dump a little olive juice in the shaker

Step 4:
Dump a wee little bit of dry vermouth into dry whiskey tumbler and swish it around to coat the glass. Dump glass in sink.

Step 5:
Shake shaker and then pour into glass.

Step 6:
Add 3 super fat olives on a stick

Step 7: Wake in the AM, feel to see if anything is broken... and wonder aloud why the berkeley anyone ever drinks gin.

Step 8:
Make Bloody Mary

That sound complicated. I usually just pour a good whiskey over some ice and enjoy. But since this a Vermouth thread, maybe I'll start drinking Manhattan's .

It's not a Manhattan without Sprite.

And that right there is why I don't order Manhattans unless I know the bartender personally.

RossD wrote: That sound complicated. I usually just pour a good whiskey over some ice and enjoy. But since this a Vermouth thread, maybe I'll start drinking Manhattan's .

I pour good bourbon into a glass and drink. The only thing that I like with ice is Irish Whiskey. Other than that, I try to find things that are good neat.

I get a Manhattan only in a few places. Two reasons- there are very few bourbon based cocktails, and the other is that it's Jack- which isn't awesome neat.

Blantons, Eagle Rare, Bookers, etc- all good bourbon neat. I've managed to find some really good rums, too.

Still, I'd like to get the ingredients to make a good Manhattan here at home. Not sure why I've not gotten bitters and sweet vermouth- we've got a great liquor store a short walk away.

kylini wrote: It's not a Manhattan without Sprite.

This is sacrilege. Sprite in a Manhattan??

Whiskey, sweet vermouth, cherry, bitters. Shake or stir. NO SPRITE.

Proper Manhattans are made with rye whiskey, not bourbon. Sprite should not come within 500 feet.

02Pilot wrote: Proper Manhattans are made with rye whiskey, not bourbon. Sprite should not come within 500 feet.

Since I don't know, I looked and found 3 Manhattans.

The main was rye, sweet vermouth and bitters.

Then there's a dry one- southern comfort, dry vermouth and bitters.

Finally a sweet one bourbon and sweet vermouth.

Seems like the ones I've us was a combo of the main plus sweet.

But it does give me the excuse to get a new rye in stock! Cool.