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Entries tagged with 'vermouth'

The Best Way to Store Vermouth

Kevin Liu 26 comments

Should you put your vermouth in the fridge? Should you try using a wine-saver system or rebottling into smaller bottles? I put a few vermouth-storage methods to the test to figure out the best way to make that bottle last. More

Ampersand Cocktail

Serious Eats Maggie Hoffman 1 comment

This equal-parts drink, made with cognac, Old Tom gin, and sweet vermouth, is luscious and smooth, with a little candied-orange sweetness and a touch of vanilla. More

Watermelon White Negroni Slushie

Serious Eats Elana Lepkowski 1 comment

Skip sugary frozen fruit drinks this summer, and try this chilly spin on the classic Negroni cocktail. More

Frozen Negroni

Serious Eats Elana Lepkowski Post a comment

In hot weather, you'll want to batch up this sophisticated frozen cocktail. More

Moto Guzzi Cocktail

Serious Eats Michael Dietsch Post a comment

High-proof bourbon meets its match with bitter Punt e Mes. More

The Best American Vermouths

Emma Janzen 20 comments

A new set of American producers have turned their attention to vermouth, and very few of these bottlings resemble their European counterparts. We tasted our way through 20 examples to find our favorites: 12 delicious new-school American vermouths. More

All Betts Are Off

Serious Eats Nick Caruana Post a comment

Think you don't like mezcal? Try this cocktail and you might change your mind. More

Employees Only Martinez

Serious Eats Nick Caruana 2 comments

Flavorwise, this cocktail is somewhere between a traditional Martinez and a Martini. More

The Irish Derby

Serious Eats Elana Lepkowski 2 comments

An Irish spin on a vintage cocktail recipe that originally called for bourbon. More

Plume

Serious Eats Nick Caruana Post a comment

This light, refreshing twist on the Quill takes its cues from the Americano and Negroni Spagliato. A little absinthe is excellent with bubbly. More

Classic Drinks: The Chrysanthemum

Drinks Nick Caruana 2 comments

Many new bars these days have a 'low proof' section of the menu, featuring cocktails that aren't spiked with whiskey, gin, rum, or other strong spirits. As trendy as these drinks may be, they're not new. The Crysanthemum, for example, is a concoction dating back before Prohibition. It's made with dry vermouth and herbal, honeyed Benedictine, flavored with a touch of anisey absinthe. More

Dandelion

Serious Eats Nick Caruana Post a comment

This variation on the classic Chrysanthemum cocktail uses a Yellow and Green Chartreuse combination in place of Benedictine, and subs in bitter Malört in place of the more traditional absinthe. More

Chrysanthemum

Serious Eats Nick Caruana Post a comment

This classic drink, published in Hugo Ensslin's 1916 book, Recipes for Mixed Drinks has no gin or whiskey. Instead, dry vermouth is the main ingredient. More

Classic Drinks: Andrew Jackson and The Old Hickory Cocktail

Drinks Nick Caruana 2 comments

Looking for something to make with those open bottles of vermouth? Try one of Andrew Jackson's favorite cocktails. More

The Old Hickory Cocktail

Serious Eats Nick Caruana Post a comment

In contrast to tough guy Andrew "Old Hickory" Jackson, this classic vermouth-based cocktail is a smooth operator. More

Martini Gran Lusso Vermouth: A New Top Shelf Celebration of An Old Standby

Drinks Andrew Strenio 1 comment

This new limited release from Martini & Rossi is more fruit-forward than Carpano and more full-bodied than Dolin. Subtly sweet, bitter, rich, dark, complex, and spicy, it's everything a sweet vermouth should be. More

Orchard Boulevardier

Serious Eats María del Mar Sacasa Post a comment

The classic Boulevardier is a favorite of ours: it's like a Negroni, but with whiskey instead of gin. In this variation, the combination is served warm, stirred into a steaming saucepan of hot apple cider. More

Norwegian Wood

Serious Eats Lizz Schumer Post a comment

Jeffrey Morgenthaler's Norwegian Wood tastes like a sophisticated jaunt in the forest. Try this one with salty snacks or as an after-dinner quaff, to socialize in style. More

Fanciulli Cocktail

Serious Eats Michael Dietsch 1 comment

The origins of the Fanciulli cocktail are somewhat dim, but the flavor certainly isn't. It's a Manhattan with a bitter menthol backbone. More

The Taproot

Serious Eats Autumn Giles Post a comment

Although this drink is served over ice, it still packs a toasty punch thanks to the layers of warm flavors. More

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