Punt v Mes is a favorite and occasionally found in bars/restaurants ... a splash of soda ... a spring of mint .... with good company ...
2
Or any dry vermouth spashed around the glass and then dumped out before the cold, cold, cold delicious gin is poured where the vermouth used to be.
That would be my preference, but if you want to go more classic, I too recommend Martini & Rossi or Noilly Prat [url=https://nongsandungha.com].[/url]
That would be my preference, but if you want to go more classic, I too recommend Martini & Rossi or Noilly Prat [url=https://nongsandungha.com].[/url]
1
Is it uncouth to point out that most of these are unavailable to mortal man? A year or so ago I was given a remarkable Negroni; the bartender explained he made it with an unusual vermouth. I ran a search. The only place in all of NYC that claimed to have it was Astor, and they were out of it (if indeed they'd ever had it). And this was a real vermouth that a real bar poured. Where on earth am I to find these other things, and what is the point of a wine column describing unavailable beverages?
6
I once read in an MFK Fisher book that her favorite lunch or light dinner was a glass of vermouth and a small plate of cold boiled potatoes dipped in olive oil and salt. I have tried that when my digestive system needed to be reset, and it is delicious and effective.
1
My go to aperitif at the restaurant is Martini. No not American Martinis, but Italian Martini & Rossi sweet Vermouth.
I cant wait for the day where I can order a Martini here and im asked Bianco or Rosso instead of gin or vodka... <sighhh>
I cant wait for the day where I can order a Martini here and im asked Bianco or Rosso instead of gin or vodka... <sighhh>
3
I have a bottle of the Matthiasson vermouth that I've been waiting to crack open. I will try it tonight now that you've whet my appetite with this story!
1
Hey! Not one word about Cinzano?
2
"Ms. Miraglia said the government would not approve labels with the ingredients of each batch for her bottles..."
Could the NYT or Mr. Asimov or other readers elaborate on this? Also, why don't alcoholic drinks have ingredients on the label at all?
Could the NYT or Mr. Asimov or other readers elaborate on this? Also, why don't alcoholic drinks have ingredients on the label at all?
1
Check out Sonoma Aperitif in Penngrove, Sonoma County, California, founded by local forager and winemaker Laura Hagar-Rush. Her aperitifs are a genuinely artisanal local product fashioned from California white wines blended with herbs and legacy fruits Laura has found in people's backyards and abandoned orchards.
1
It is worth mentioning that most vermouths, dry or sweet, are made from white wines (including Flora). As I understand it, only Carpano Antica and Cocchi di Turino use red wine as a base. Regardless of sweeteners and botanicals, this fundamentally affects the character of the vermouth.
1
My favorite summer drink at Taberno de Haro in Brookline, MA: Artisanal, herb-infused, fortified wine from Spain. Rocks, two manzanilla olives, splash of soda, lemon twist.
2
Punt e Mes is my favorite. Essential in a Nigroni.
4
I used to drink sweet and dry vermouth with a slice of orange with a special person every afternoon here in NW Georgia 40 years ago. I came back recently and you can find me on my Verandah on arm afternoons dreaming of times gone by with a Cin-Cin in my hand. Luckily you can buy good stuff on line by the case and the FedEx guy is not judgmental. Life is good.
14
No mention of the French? You are missing a lot
2
He mentions Dolin towards the end. Always best to read the whole article before commenting.
Dolin (from Chambéry) was mentioned. In addition to the Dolin dry, I would highly recommend the slightly sweet and flowery Dolin Blanc - less sugary-sweet than many Italian counterparts
5
The simplest way to enjoy a sweet vermouth over ice without undue sweetness is to mix in some dry vermouth. The flavors are naturally synergistic and blend perfectly. Find a brand of sweet and dry vermouth that you like and vary the proportions as you wish.
Years ago, the Stock brand of vermouth promoted a name for this "cocktail" as a "Stock Merger." It doesn't seem to have caught on as a name, but the idea is worthwhile.
Years ago, the Stock brand of vermouth promoted a name for this "cocktail" as a "Stock Merger." It doesn't seem to have caught on as a name, but the idea is worthwhile.
8
The first American vermouths I ever tasted remain my favorite: Vya, sweet and extra dry, from Andrew Quady. The sweet is flavored with galangal, cinnamon bark, and quassia, and is built on a base of white and red wines. Quite luxurious, and to me, anyway, more complex than Carpano. The extra dry tastes of sage and other spices; crisp and fragrant, although not nearly as forceful as the sweet. The dry Dolin (the only appellation controlée vermouth!) is not as outgoing, but it sure makes a fine Martini.
4
My favourite drink. Had two out on a patio bar in Toronto this evening. Perfect with a slice of orange and a cube of ice added at 15 minute intervals. Bliss.
3
So, what makes a vermouth, vermouth if it can be made form so many different ingredients that differ from batch to batch?
1
From the article: "What is vermouth? It’s a fortified wine infused with herbs, spices, botanicals, fruits or vegetables."
5
Thanks! I always thought vermouth was a specialized thing! Now I find it's no different than the frat party mix of everything goes into a bowl that we drank in college!
Not quite.
2
Although born and raised in Los Angeles, Belgium was our second home, where virtually all of my mother's large family (when was one of nine) lived. I remember the adults having their Cinzano, or Gancia, or the like, on the rocks, with a slice of orange. To this day, the smell and flavor of sweet vermouth (sometimes cut with some dry) on the rocks, with that orange slice, renders those memories palpable and magical. Those folks knew what they were doing with that civilized ritual of the aperitif and conversation.
13
Uncouth Vermouths are magical drinks. I've had friends try it, especially in the wine trade, and they've impressed. I took a bottle once with me to Japan for my wine and sake friends, particularly lovers of natural wines, to try and they were blown away. The natural flavors of Bianca's vermouths are so intense and expressive.
7
Why were your friends "blown away"? Vermouth is not a novelty in Japan. There are several Japanese varieties, and you can buy Cinzano in an ordinary supermarket.
Please: he is talking about the vermouths described in the article. Jeez.
4