What even is vermouth? It is, in our opinion, deeply unfortunate that so many people have this question. It might sound like some dusty bottle your grandma pulls out of the back of her cabinet when she gets bored of talking to her cats, but it’s actually highly relevant to the modern bartender. Whether you’re in pursuit of the perfect bonedry martini or mixing up a plush negroni, vermouth is a nonnegotiable—and, as far as we’re concerned, an underrated cornerstone of mixology. But we’re getting ahead of ourselves here. Stripped down to its barest essentials, here’s what vermouth actually is: aromatized white wine that’s been fortified with a natural grape spirit, stabilizing (i.e. brandy), then infused with up to 30 different botanicals (citrus peel, bark, root, herbs, spices), and (sometimes) sweetened. The result? Kind of a wine, kind of a spirit, and kind of an elixir. These multiple kind of statuses are what makes vermouth so unclassifiably weird, but they’re also the key to its magic.
As an ensemble player, it helps connect the sharp edges of a base alcohol to the softer flavors that round out a cocktail, layers bitterness, sweetness and acidity like no other ingredient can, intensifies and balances existing flavors for a more lengthy finish, adds body and expands a drink’s aromatic bouquet. But it’s also dependable as more of a featured role, capable of serving as the sole spirit in a lowABV cocktail, or—even more minimally—a starring performance as a spritz over ice with a twist. But to really get into all the ways that vermouth can level up your athome mixology craft, you’ll need a quick education on the styles and flavor profiles each one brings. There are two major varieties: the bold, deep sweet version, hailing from Italy, and dry, its more restrained little sister that hails from France.
Sweet vermouth gives spiced fig, mouthwatering bitterness, deep red color, and a fullbodied, velvety mouthfeel. (It’s also what most of us picture when we hear the word vermouth.) Reach for a good bottle of this when you’re mixing up a Manhattan or a Negroni, getting creative with dark spirits like bourbon, rye, brandy, rum, cognac, and bold liqueurs such as Campari or Fernet. But if you’re not into syrupy, heavy cocktails, dry vermouth is what’s up: delicate, mineral and a touch briny, with notes of green herbs and white pepper. Its low sugar, acidic bite and crisp botanical backbone pairs beautifully with clear spirits, specifically gin or vodka. It elevates and purifies lighter daytime spritzes; think a dry martini, a Gibson, or an El Presidente.
Splitting the difference between the two main varieties is blanc vermouth, citrusy and vanillaforward but perfectly balanced—use as a softer alternative to dry vermouth in a classic martini. Ros vermouth, which emerged in the 2010s, brings floral, berryforward, Instafriendly appeal. Pour a splash into prosecco, swap it into a Vesper, or just mix with sparkling water for an ideal warmweather spritz. Then there’s Spanishstyle vermouth, a barrelaged, oxidized take on traditional sweet with notes of orange peel, coffee and caramel; we recommend using it for a bolder, more robust, winteroptimized Manhattan.