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"Ok, folks -- it's time to get over our fear of vermouth."
Bartender Mike Ryan
It's sweet, it's bitter, it's great in cocktails and even delicious on its own, but despite being around since the late 1700s, vermouth suffers from always being a bridesmaid and never a bride.
Mike Ryan, head bartender at Chicago's Sable Kitchen and Bar, thinks vermouth should get more notice. "It's a wine, albeit aromatized and fortified, so treat it as such."
Here are bartender Mike Ryan's vermouth tips:
Storage
It needs to be kept in the fridge with the cap on, and should be used within a couple of weeks at most.
Size Matters
Buy smaller 375 ml bottles.
Drink It On Its Own
Vermouth makes a fantastic aperitif, over ice, with a twist of lemon.
The Classics | Martinis & Manhattans
- For Martinis, use Noilly Prat or Dolin dry vermouths.
- For Manhattans, try Carpano Antica Formula or Cinzano Rosso sweet vermouths.
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