Did anyone catch this article about the trend in American vermouth: http://www.nytimes.com/2013/02/13/di...ing-goes.html/
I recently tried vermouth for the first time (I know) on a trip to San Diego. The restaurant makes it in-house (Monello) and I was hesitant to try it on the rocks, but I loved it!
I would love to hear what kinds of vermouth are your favorite.
I recently tried vermouth for the first time (I know) on a trip to San Diego. The restaurant makes it in-house (Monello) and I was hesitant to try it on the rocks, but I loved it!
I would love to hear what kinds of vermouth are your favorite.
Quote:
I agree - but then I have not tried all these other varieties mentioned in the article. WOW - looking forward^Originally Posted by h15t0r1an
For white vermouth, Noilly Prat. Also good for adding a touch of, to sauces to go with fish.
Quote:
Have to agree w/Noilly. So much better than the Italians. For red - it's gotta be Carpano Antica. Makes the best Negroni. LINK: http://www.thekitchn.com/vermouth-to...carpano-140596Originally Posted by h15t0r1an
For white vermouth, Noilly Prat. Also good for adding a touch of, to sauces to go with fish.
I've been reading a few classic cocktail books (my favorite is How's Your Drink by Eric Felten) and pieced together a list of dry vermouths:
Vya
Dolin
Noilly Prat original Euro recipe
I have a bottle of Dolin in the fridge now, which I use for martinis. Noilly Prat before this. Don't know the difference.
Vya
Dolin
Noilly Prat original Euro recipe
I have a bottle of Dolin in the fridge now, which I use for martinis. Noilly Prat before this. Don't know the difference.
For sweet (red), Carpano Antica Formula.
It's fantastic. If you only ever used sweet vermouth to make Manhattans, Negronis, etc. then you are in for a real treat. This stuff is fantastic on it's own (I like it on the rocks) and it can take cocktails to the next level. Especially a Negroni. Makes a really fantastic one.
It's fantastic. If you only ever used sweet vermouth to make Manhattans, Negronis, etc. then you are in for a real treat. This stuff is fantastic on it's own (I like it on the rocks) and it can take cocktails to the next level. Especially a Negroni. Makes a really fantastic one.