Vermouth Puns

I usually don't keep vermouth at home cause I never finish them (and I can't find the small bottles) but I decided to get a bottle of red dolin for once. I need your help to think of cocktails to make now in order to finish it as soon as possible. For now negroni, boulevardier, Kingston negroni, Manhattan, vieux carre and bijou are on the list. Are there any modern cocktails I need to think of (I usually skip them when I see cause I know I can't make them).

Cheers!

Some old Vermouth recipes from an Italian book from 1926. This is actually in a table format in the book. This are amounts that I calculated for 750 ml (.75 liters) of wine as the original recipes are for 50-100 liters. All is in grams, 80 % alcohol is in liters, and wine in mililiters (ml).

I have arranged the ingredients by popularity (count column, in how many recipes they appear). Some interesting things (to me). Coriander seeds (along with wormwood, no surprise there) is the most popular ingredient, as it is found in 15/16. something to keep in mind. Next, the most populars are are orange peel, cinnamon and cloves, fallowed by a bunch of bittering agents, like gentian root, angelica root, cinchona root, etc. Interestingly, all have woormwood plus at least one other bittering agent, some have 3 or 4 other bittering agents. Galanga, Blessed thistle and common centaury are pretty popular too. There is no much on the proses. It says something general like infuse the wine or the alcohol with the herbs, although 3 of the recipes get a special procedure mentioned. No mention of sugar either although in another part it says that sugar is between 10 and 16 %, which is in the semi sweet to sweet categories.

I made some assumptions on if something is a root or not based on what seems to be more common, like Enula campana, which is Elecampe and the root is usually used or Genziana, but that's why I kept the italian name.

The amount of ingredients is some where between 13-22.

Does anyone know if eating vermouth-soaked olives would be dangerous for an alcoholic trying to abstain?

New to mixology but long-time keto eater here. I know dry vermouth is lower in carbs than sweet vermouth, but I'd like to keep some options open in case I want to make a drink that traditionally calls for sweet vermouth, such as a Manhattan. I know I can make a dry Manhattan, but if I want a more traditional-tasting Manhattan, will adding low-carb simple syrup to the mix serve as a reasonable substitute? Or asked another way: can you "make" low carb sweet vermouth by adding allulose (or allulose-based simple syrup) to dry vermouth?

I know I could just go out and buy some sweet vermouth to do a comparison test, but I'd rather not spend the money on a bottle of something I don't intend to drink very much of if I can avoid it.

Thanks!

Finally got my ingredients and made a fast Vermouth right away. I followed this procedure

https://food52.com/recipes/63209-emily-s-diy-sweet-vermouth

to fortify I used 80 ml of a 50 % fake brady made by soaking 1/2 cup of dark raisins in 250 ml of 75 % and the diluting to 50 % (I am using the rest to make a second vermouth, this time soaking in the "brandy" for a week). recipe from here: https://tickledpalate.wordpress.com/2013/08/30/faux-brandy/

https://preview.redd.it/zwxy8h6ib2d81.jpg?width=2250&format=pjpg&auto=webp&s=7fc07aefbd86f0d82980e739b29b7b5e68103bc1

For coloring I used 2 tablespoons f color which I made by heating up 1/2 cup of white sugar with 3 table spoons of water, I heated up until it reached 356 (180 C) at which point I put the pot in the oven a 340 (170 C) for like 45 min. then diluted with 1/2 cup of water. I did this based on the vermouth bodega thesis I posted earlier, in which they mention the caramel made by heating up sugar at 170-190 C for 2-3 hours. I didn't had the patient for 2 hours, but the 45 min in the oven definitely darkened the syrup a lot. In part I stopped because I was afraid of the flavor, as the caramel alone tasted a little biter, but one table spoon diluted in 250 ml of water makes a pretty dark liquid and you can barely taste the caramel. as you can see in the picture, two table spoons in 800 ml give a very nice color.

Here is the recipe I used. | used 80 gr of sugar, so in the semi-sweet range. I like it but the flavor reminds me too much of mulledwine. I think 1/2 stick of cinnamon is too much. also, I thin kit was a big stick. definitely gonna buy a small scale. But apart from the mulled wine flavor, it does have a very nice bitter sweet balance, and the secondary taste is very nice, complex. Also it tasted very good in a negroni.

|red vermouth 1.0|Jan-22|

:--|:--|

|wormwood|1 1/2 teaspoon|

|Cinamon|1/2 stick|

|Orange peel|1 teaspoon|

|Cardamone|4 pods|

|Manzanilla|1/2 teaspoon|

|Cloves|3|

|Coriander seeds|1 teaspoon|

|Gentian root|1/2 teaspoon|

|Yarrow|1/2 teaspoon|

|Fennel seeds|1/2 teaspoon|

|Margorame|1/4 teaspoon|

|Elederflower|1/2 teaspoon|

|Juniper berry|5|

|Orris|1/4 teaspoon|

|50 % brandy|80 ml|

|750 ml White wine (verdejo, 13.5 %)|

This recipe is from a book called "El Moderno destilador-licorista" (The Modern Distiller-Liquorist) by Pedro Valsecchi, published in Barcelona in 1888 (4th edition). there are more recipes which I will copy later. This one says "Buena calidad", good quality. It says to infuse for 2 months, making sure to mix it every 2 weeks. then you rack it twice, filter and then bottle. I find interesting looking at this recipes. Looking a other old recipes, blessed thistle appears in almost all of them. Also elderflowers, Common centaury and wall germander too. I m not sure if some of this things are poisonous so be careful.

^(Table) ^(formatting) ^(brought) ^(to) ^(you) ^(by) ^(ExcelToReddit)

Does anybody do a custom mix of sweet vermouths for their home bar?

Let me back up. I do love a negroni. I got a bottle of Cocchi Storico and a bottle of Martini & Rossi sweet vermouth, so I could do a taste-off between them. (All other items being equal: Campari, of course, and Tanqueray, because based off of a martini and a gin & tonic tasting so far, it's the London Dry I enjoy most.). I know Martini sweet vermouth is the cheapest thing next to Gallo, and it doesn't have a great reputation, but I saw it was the vermouth in the recipe for Punch's ultimate Negroni taste-off: https://punchdrink.com/articles/in-search-best-negroni-cocktail-recipe/

After doing a side-by-side 1-1-1 tasting with the only variable being the vermouth, I found I actually did enjoy the Martini vermouth for the jammy/berry flavor it provided. The Cocchi was fantastic as well, in a richer, more cocoa/vanilla, way.

I wanted both.

I mixed them. And I loved it. I am right now enjoying the Cocchi/Martini mix in a Rob Roy, with Famous Grouse, over one big ice cube; I'm not sure yet if I'm just a lowbrow cheapskate, or if this drink is objectively good, but I think it's delicious.

I think I've found my house vermouth. My plan is to take a cleaned-out wine bag/box (this keeps it fresher; I don't know why they don't sell vermouth in bags yet) and put the mix in there for my 'secret' recipe.

Does anybody else here mix vermouths for some personalized flavor?

(FYI: Before anybody tries to edumucate me from my lowbrow ways, I have tried Carpano Antica. I thought it was delicious in a Manhattan, and very not good in a Negroni. It tasted like a chocolate Negroni; not what I wanted at all.)

So I'm guessing I'm not alone in having two main issues with storing vermouths: Lack of fridge space, and sweating that they'll go bad.

I seem to remember having read in Liquid Intelligence that Dave Arnold stores vermouth in smaller bottles in his fridge, which seems like a good idea when it comes to storage space. But would it also help for the expiration date, or is that just wishful thinking on my part?

I'll freely admit to not knowing much about how oxidation works, but my thinking is that with the vermouth divided into smaller bottles, there's only one bottle at a time that's being exposed to oxygen (after having been poured into the smaller bottle, of course). Is there anything to it, or is the damage basically done when the bottle is opened anyway?

Wondering what your favorite drinks with vermouth as an ingredient are; I’ve got to go through a bottle in the next month with my girlfriend. So far I’ve just been doing manhattans. Recipes encouraged!

Martini and Rossi extra dry is the vermouth I have

Just grabbed a bottle today. Looking at the low ABV makes me wonder if I oughta vacuum seal and refrigerate after opening. Or just drink the whole bottle in one sitting maybe.

I got a bottle of sweet vermouth recently and Ive already gone through the general motions of manhattans, negronis, boulevardiers, etc. Even made a Blood and Sand.

Now I want to try some new stuff and interesting flavour pairings (think fruit, herbs, spices, etc.) but not sure what I should go for. Cherry and orange have been a good place to start for me. Any tips would be appreciated!

Hey sorry if it’s a repost but I’m i need a recommendation on a good dry vermouth. I was looking to make some martinis and saw a bunch at the store. Thanks a lot.

I was listening to the Stay F. Homekins podcast and Janie suggested the idea of selling vermouth in small foil packets, like what ketchup or soy sauce comes in at take out restaurants. I thought it was a genius idea to keep vermouth as fresh as possible, in just the right quantity for many drinks. Thoughts?

Hey all, so regarding blanc vermouths, would Martini's Bianco vermouth be a good substitute for Lillet Blanc in general cocktail use? Or are they completely different flavour profiles?

Thanks!

Hi,

I am new to vermouth making, in fact, I haven't made a batch yet as I am waiting for some ingredients to come on the mail but in the mean time I have been reading a lot, and I found a very interesting document (in Spanish) which is a 2019 thesis from the polytechnic university of Madrid, whit a complete plan to open a 300000 liters/years vermouth production "Bodega". here is the link:

https://oa.upm.es/57118/

The interesting part is the description of the "Vermut" making possess and I though I would share some highlights here. The proposed bodega would make 3 types of vermouth, white, red and aged red. The wine for the white and red is white wine that is to be bought but the age vermut one is actually made at the same place from grapes bought from local producers. the grape is "Macabeo"

https://en.wikipedia.org/wiki/Macabeo

It says the the extract is made from mixing some where between .7 to 1.1 kg of herbs per hectoliter of a 50 % alcohol mix. This is 7 to 11 grams per liter. This seems pretty low but I need to look a more recipes. Also I am not sure how much weight there is in a teaspoon of wormwood for example. The argument is that this would extract both water and alcohol soluble compounds. it does mention other possible methods, like stepping in wine and boiling the herbs in water.

The stepping time for the white and red are 10-16 days while for the aged red is 21 days. After that time it says that the extract is pressed to obtain as much as possible.

To make the vermouth they mix wine, herbs extract and brandy and sugar (+caramel if is the red vermouths). The odd thing to me is that it says the mix is 2 % herbs mix, 2 % caramel +1 % brady + sugar to 150g/l. This means that for 1 liter of wine it would be 20 ml of herbs mix, 20 ml of caramel and 10 ml of brandy. I though this was way to small but they mention a target of 15 % alcohol for the vermouth and the starting point is 13 % so it actually adds up (if you consider the brandy at 50 %), but still that seems like a very small amount of herbs extract. I wonder if the pressing makes it stronger than a simple stepping.

Also word noting that the caramel is only for color and the sweetness comes from sugar. This is different from most recipes I have seen where a caramel is made from all the sugar to be added.

The aged vermouth is interesting, essentially the wine is mixed with the herbs and brandy pretty much

My preferred Martini ratio is somewhere around 4:1 and I never liked the idea of a martini where the glass is rinsed with vermouth and dumped out.

However I recently tried this method with a very cold glass and Plymouth gin. It seems like the splash of vermouth adheres to the rim of the glass and you smell it with every sip. Not bad. Anyone else have thoughts on this?

Got me a bottle of Martini and Rossi Bianco but have no idea on what to do with it.

Any tips or recipes?

Curious what everyone does here at their bar. Assuming that you don't have the time to ask a customer their preference, do you use:

View Poll

Here is the second vermouth recipe I made. This time I use 90 ml of 50% alcohol fake brandy (see previous post) to step the herbs. After about 72 hours I though it smelled and tasted very strong so I mixed it with 750 ml of a cheap pinot grigio (12 %) and left it step over night. Next day I filtered and mixed with 80 grams of sugar (semi-sweet) and some caramel coloring (see previous post again)

here is the recipe:

I am really liking this one. I skipped all the "warm" spices here as I wanted something floral and citrusy. The fist two days it tasted a little to much like Orris root, but now it has settle into a very nice smell and flavor, almost like passion fruit. Is mild in bitterness, probably from the short stepping. I will definitely try this one again. Maybe a longer stepping. I think this has been a lesson on patience.

edit: I imagined this as a white vermouth but the color after stepping was kind of reddish, probably from the hibiscus, so I decided to add caramel coloring.

Hi y’all I like to use red wine & vermouth and stuff for cooking but hate opening up a whole bottle just to use it once before it goes bad. Do you guys have any tips for substitutes or alternatives?

Just wanted to publicly thank him for all the songs on a weekly basis. Where are the rest of the Tiki Lounge Happy Hour Lovers out there. Got us through lockdown and looking forward to the weather warming up.

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