the closest it ever gets to my Martini is letting the bartender wave the bottle near the glass...
Posted on 05/04/2014 8:32:30 PM PDT by nickcarraway
The back story: Is vermouth the next “it” sip? Certainly, that’s what a number of wine and spirits enthusiasts are suggesting. Though the category has basically been flat sales-wise since 2011 — at about 1.5 million cases per year, according to the Beverage Information Group — a number of boutique vermouths have come onto the market, playing up the sip’s unique flavor and heritage. (Vermouth is typically a wine that’s been enhanced with botanicals, sugar and a stronger spirit.) Indeed, even though vermouth is primarily associated with European producers, there’s now a quality one being made right in New York.
Click to Play Weekend Sip: Is vermouth the next 'it' sip? A number of wine and spirits enthusiasts are suggesting that the cool-factor of vermouth is rising. Though the category has basically been flat sales-wise since 2011, a number of boutique vermouths have come onto the market. Charles Passy discusses. Photo: Martini.
But speaking of those European producers, Martini, the 150-year-old Italian brand (formerly known as Martini & Rossi), appears to be hopping on the boutique bandwagon as well. Hence, the introduction of Gran Lusso,
(Excerpt) Read more at marketwatch.com ...
What IS Vermouth?
Vermouth is a fortified wine with some stronger spirit in it to up the alcohol content and some plant material thrown in to influence the taste. Traditionally you put a touch of it in gin to make a martini, but in Europe people also pour it over ice to make a drink for the afternoon, or before dinner.
I’ll stick with IPAs.
the closest it ever gets to my Martini is letting the bartender wave the bottle near the glass...
I seem to remember that we have already gone through a Vermouth period, or at least speculation about one in the usual magazines.
I love IPAs but there is also, as Ogden Nash wrote, "something about a Martini."
I don't always drink a martini, but when I do, I make it with Vya California vermouth.
I heard one of the “Two Fat Ladies” saying that she liked to have vermouth around for cooking because she was not tempted to drink it.
And there is the classic waving of the open bottle over a martini.
Vermouth is for making Manhattans by the pitcher. It keeps the bingo game lively.
There was a period in the 60s when sweet vermouth was popular, especially Martini & Rossi. As I recall, it was usually served with a wedge of lemon. Fairly potent beverage, but I haven’t tasted any in years.
Wow! So now I know, seriously. Have never understood what it was since I was like, 14 (er, never mind how long ago).
There was a man named Sweeny, who spilt some gin on his weenie.
Not thought to be uncouth, he spilt some vermouth
And later slipped his wife a martini.
Vermouth sucks. It really ruins the taste of a good ‘martini’.
Learned about 35 years ago to just put the gin or vodka in the freezer. It wont freeze due to alcohol content.
Good drink only means pouring the very cold beverage into the glass, and perhaps spearing a few large green olives to add to the glass. ....No ice, so drink is not watered down.
Whenever i make a proper Martini or Manhattan I have learned to add Vermouth to the shaker first and then dump it out... just a skim is adequate... because... It SUCKS.
GAAAAAAAAK..it tasted awful...I gargled with beer for three days..but it coats the tongue..it won't go away...
Rose's Lime Juice rocks!!!
Don’t believe the revolution is nigh? Go get yourself a bottle of Cocchi Americano.....You will believe.
The only reason people hate vermouth is because they have never had good vermouth or their vermouth has been sitting half-used in a liquor cabinet for the last 5 years.
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