Comments on: Vermouth is it

By: ljclark

ljclark — Tue, 13 Jan 2009 17:00:25 +0000

Wow, carrots brought you to my vermouth post? That’s a first! You know, I feel lame to admit I have not tried Vya yet. I know everyone loves it. I’m still working my way through a bottle of Carpano Antica. And now there’s Dolin. Vermouth continues to be it.

By: jacqueline church

jacqueline church — Tue, 13 Jan 2009 08:47:46 +0000

All roads lead to Drinkboston! I’m researching carrots, if you can believe it, okay, I’ll admit carrot cocktails (Swear I just saw one somewhere!) and Ifind this. I have to say my favorite vermouth is Vya. It’s the only vermouth I’ve been able to enjoy as an apertif half and half sweet and dry. Quite nice.
I have a bottle with a speed pour on the door of my fridge, always makes for lovely deglazing in sauces, soups, stews…

okay back to work, maybe this would go easier with a drink. yes, we’re done with tea…

By: Gin & Vermouth — Two Tickets to Paradise « Ladies United for the Preservation of Endangered Cocktails - Boston

Sun, 21 Dec 2008 02:11:28 +0000

[...] cocktails, as LUPEC Boston member and Drinkboston founder Barbara West explains beautifully here. To coax these classics back from beyond the grave you will need to cozy up to [...]

By: Walt

Walt — Fri, 17 Aug 2007 13:41:29 +0000

Indeed, wetter is better. Unless a Martini is ordered dry to bone dry, my customers get a good half ounce of dry vermouth. Making wetter Martinis, in turn, helps take care of the freshness issue. Also, I tell my customers that the secret to a better Martini lies not in less vermouth but in good vermouth. Several months ago I switched to Vya extra dry and sweet vermouths. These are pricier, to be sure, but I won’t use anything else, although I am curious to try Carpano Antica Formula (sweet).

By: KenLac

KenLac — Fri, 17 Aug 2007 07:33:41 +0000

I saw the Rolls-Royce mentioned in an article about Bourbon and Branch, and from the first sip it became my favorite before-dinner cocktail — truly a throwback, completely unexpected by the modern drinker because of its edge, yet it quickly becomes easy to like. Add those qualites to the fact that it contains both sweet and dry vermouth and this is a drink that fully supports the proposition.

Mr. Boston lists it as .5 dry, .5 sweet, 1.5 gin and 1/4 teaspoon benedictine, stirred with ice. I would suggest it is a drink one can turn to when asked for an example of a “classic”

By: Adam

Adam — Fri, 17 Aug 2007 05:58:33 +0000

Hmmm, I had no idea this stuff went bad. And I will admit that I do have 3/4 of a bottle of M&R dry vermouth from around 2001 sitting here… And I used it in a drink not long ago. Not a bad drink, either, but I’ll take your word for it and get a new bottle

By: Stephen

Stephen — Thu, 16 Aug 2007 18:14:00 +0000

my favorite introduction to the dry is the cuban alto cucina…. from a socialist culinary school’s cocktail contest…. i wonder if castro voted for or against it? oh wait an election would be democratic…. so how did it win? that is almost as enigmatic as the flavors….

1 oz. aged cuban rum (bacardi ocho anos)
1 oz. dry vermouth (make sure its fresh)
1 spoonful of coffee liqueur (tia maria)
make sure you stir….

right now at the restaurant my own sweet vermouth is available…. i’ve surprisingly gotten many people to drink it on the rocks…. its in the style of punt y mes and i advocate drinking it in a marconi wireless. the drink creates this after midnight late summer flavor profile…. very sexy.

2 oz. apple brandy (laird’s apple jack)
1 oz. bittered vermouth (my own)
2 dashes reagan’s orange bitters
stir

the highly regaurded vya vermouths are available at brix in the south end for anyone that catches the addiction….

By: ljclark

ljclark — Thu, 16 Aug 2007 16:09:18 +0000

Oooh, yes, Erik. I hesitated giving an advanced lesson right away.

By: erik_flannestad

erik_flannestad — Thu, 16 Aug 2007 16:04:28 +0000

Nice article! Even better, get them to try a “Martinez” with sweet vermouth and orange bitters. Yummy!