Vermouth

[brinza]

Nice idea, haresuf. I also like the idea of using lime in the Corpse Reviver in place of lemon. I have a bottle of Dolin Blanc at the moment so I should give this a try. I sometimes forget to experiment with blanc/bianco vermouths, but they are very nice. Delightful to drink straight, too. Try it in in a Martinez, in place of red vermouth.

[EvergreenDan]

Eeyore's Requiem, my furry friend, Eeyore's Requiem.

I have only tried M&R bianco. I haven't tried it side-by-side with Cocchi Americano or Lillet. I would not think it would improve a CR#2.

[Tri2Cook]

Eeyore's Requiem, my furry friend, Eeyore's Requiem.

I'll second that. One of my personal favorite drinks.

[haresfur]

Eeyore's Requiem, my furry friend, Eeyore's Requiem.

I have only tried M&R bianco. I haven't tried it side-by-side with Cocchi Americano or Lillet. I would not think it would improve a CR#2.

Sounds like you have some research to do Dan. I'd be interested in other opinions, but I don't think it does any harm. Then again my choice is based on availability, cost, and wanting to burn through the Bianco before it oxidises.

Eeyore for me tonight, I think. I am feeling a bit sorry for myself...

[EvergreenDan]

I made Eeyore last night again, since it was on my mind. I used up the last of the bianco (well, all but a 1/2 oz, so I finished off the bottle wino-style). I think it is a bit on the sweet side for me. Maybe next time a perfect Eeyore? (As if the cocktail ingredient list isn't long enough. Sheesh.)

I think that you can't get Cocchi Americano. I have really enjoyed the CR#2 with that. I didn't find the M&R Bianco interesting enough to want to have a bottle open all the time. Perhaps Cinzano or Dolin is more interesting? BTW, I wouldn't worry about oxidizing -- mine was fine evacuated and refrigerated for the better part of a year.

Have a good Sunday. I hare you are busy.

[Tri2Cook]

I made Eeyore last night again, since it was on my mind. I used up the last of the bianco (well, all but a 1/2 oz, so I finished off the bottle wino-style). I think it is a bit on the sweet side for me. Maybe next time a perfect Eeyore? (As if the cocktail ingredient list isn't long enough. Sheesh.)

I've made Eeyore with straight up dry vermouth before I got my hands on a bianco. My first couple of Eeyore's were actually inauthentic that way but I enjoyed them. I'd have to do a side by side to be sure because it's been a while but I'm not sure that I enjoyed it any less with the dry vermouth even if it was wrong.

[haresfur]

I made Eeyore last night again, since it was on my mind. I used up the last of the bianco (well, all but a 1/2 oz, so I finished off the bottle wino-style). I think it is a bit on the sweet side for me. Maybe next time a perfect Eeyore? (As if the cocktail ingredient list isn't long enough. Sheesh.)

I think that you can't get Cocchi Americano. I have really enjoyed the CR#2 with that. I didn't find the M&R Bianco interesting enough to want to have a bottle open all the time. Perhaps Cinzano or Dolin is more interesting? BTW, I wouldn't worry about oxidizing -- mine was fine evacuated and refrigerated for the better part of a year.

Have a good Sunday. I hare you are busy.

I tried it, too. Think I added all the ingredients (I have a habit of forgetting one or two and wondering what's wrong with a drink). It was ok but not Wow! to me. I'll revisit it, though and often change my mind on drinks.

Although bunnies come out for Easter here, some caution is needed because the Chinese Association wakes Sun Loong, the Imperial Dragon on Saturday for Sunday's parade. With all the other dragons, the lion dancers, and crowds, it isn't the safest place for small furry snacks. But haresfur is an ancient Chinese pottery glaze so I suppose I should make an appearance.

[xlucent]

I made Eeyore last night again, since it was on my mind. I used up the last of the bianco (well, all but a 1/2 oz, so I finished off the bottle wino-style). I think it is a bit on the sweet side for me. Maybe next time a perfect Eeyore? (As if the cocktail ingredient list isn't long enough. Sheesh.)

I think that you can't get Cocchi Americano. I have really enjoyed the CR#2 with that. I didn't find the M&R Bianco interesting enough to want to have a bottle open all the time. Perhaps Cinzano or Dolin is more interesting? BTW, I wouldn't worry about oxidizing -- mine was fine evacuated and refrigerated for the better part of a year.

Have a good Sunday. I hare you are busy.

You can indeed get Cocchi Americano although availability depends on where you live. I get it in the Washington, DC area with no difficulty.

You can also get Cocchi Vermouth di Torino, which is a more bitter, less sweet vermouth. It might be about midway between Cocchi Americano and Campari; less sweet than the Cocchi Americano, less bitter than Campari. It's great on the rocks with a slice of orange.

I've been drinking quite a lot of vermouth for the past few years, usually on the rocks, and recently started making my own sweet and dry vermouths. If anyone else here is making house vermouths, I'd love to hear about your techniques or favorite recipes.

bill

[thirtyoneknots]

I've been drinking quite a lot of vermouth for the past few years, usually on the rocks, and recently started making my own sweet and dry vermouths. If anyone else here is making house vermouths, I'd love to hear about your techniques or favorite recipes.

bill

bostonapothecary seems to be the resident expert on vermouth fabrication, though eje also did some experiments in his pursuit of the mysterious "Hercules". Both their blogs offer some insights as well.

[Yojimbo]

I hate to hijack a thread, although I seem to be congenitally disposed to go off on tangents, so tell me if I should post this separately:

I'd be curious to hear whether people think Cardamaro falls within the expansive definition of vermouth being discussed here -- I assume it's technically not vermouth if the ingredients list doesn't include wormwood -- but is anybody subbing it for vermouth, or do you consider it really an amaro?

[eje]

Yojimbo: "I'd be curious to hear whether people think Cardamaro falls within the expansive definition of vermouth being discussed here -- I assume it's technically not vermouth if the ingredients list doesn't include wormwood -- but is anybody subbing it for vermouth, or do you consider it really an amaro?"

As a "Vino Amaro", Cardamaro probably falls into the same bucket of "Aromatized Wines" which includes Barolo Chinato, not "Fortified and Aromatized Wines", which includes Vermouth.

Check Martin Doudoroff's website: Vermouth 101 for clarification.

On the other hand, in the US, pretty much all "Aromatized" or "Fortified and Aromatized Wines" are legally classified as "Vermouth" by the TTB.

Conversely, as they are on a spirits base, most things like Zucca, Gran Classico, or Campari are legally classified as "Liqueurs" by the TTB.

Edited April 23, 2012 by eje (log)

[bostonapothecary]

one of the things that used to define "vermouth" was the amount of wine base something had. i guess producers used to dilute their wine bases down with water and rely on botanicals to flavor their product rather than the natural wine base. amerine's annotated bibliography of vermouth has many entries that develop testing methods to prove that a vermouth is of a certain percent natural wine. i think the amount of natural wine base is supposed to be 85%.

vermouth is/was kind of seen as the summation of oenology, distillation, and perfumology.

vermouth, harnessing all those disciplines, uses as many variables as possible. as you move into the territory of being an "aromatized wine", producers use less and less.

by other more useful criteria, products can be compared by their sugar contents. if you can mix it 2:1 and have it enjoyed by most people like most vermouths can, comparing it to vermouth is pretty fare. most amari have too much sugar and not enough contrasting bitterness to be served 2:1.

Edited April 23, 2012 by bostonapothecary (log)

[brinza]

Something called Contratto Vermouth has appeared in Pennsylvania's liquor stores, but it's $30. Yow. I see that there's also an entry for it at Vermouth101. Has anyone had any experience with this product?  I'm always curious about new or newly available vermouths.

[tanstaafl2]

Something called Contratto Vermouth has appeared in Pennsylvania's liquor stores, but it's $30. Yow. I see that there's also an entry for it at Vermouth101. Has anyone had any experience with this product?  I'm always curious about new or newly available vermouths.

 

Had a chance to try the Contratto Fernet a couple of days ago and liked it. Hard to know how that might apply to the vermouths but it is one I would consider trying based on my experience with their Fernet.

[brinza]

Had a chance to try the Contratto Fernet a couple of days ago and liked it. Hard to know how that might apply to the vermouths but it is one I would consider trying based on my experience with their Fernet.

Interesting.  We don't have the Fernet here--only the vermouth.  I wonder why it's priced so high.

[tanstaafl2]

Interesting.  We don't have the Fernet here--only the vermouth.  I wonder why it's priced so high.

 

No clue about that. I didn't even think to ask how much the Fernet was.

[Plantes Vertes]

No clue about that. I didn't even think to ask how much the Fernet was.

 

Not surprised you were thinking slowly!

[tanstaafl2]

Not surprised you were thinking slowly!

Oh, I was thinking pretty quick!

It just didn't make much sense in retrospect...

[campus five]

The contratto sweet vermouth is wonderful. I'd put it up there with Antica and Cocchi di Torrino. 

[brinza]

The contratto sweet vermouth is wonderful. I'd put it up there with Antica and Cocchi di Torrino. 

Wow, that's quite an endorsement.  Those are two of the best (if not the top 2).  Thanks for the insight.

[JoNorvelleWalker]

I am looking to acquire some quality vermouth for mixed drinks.  I once bought a bottle of vermouth for cooking (no idea what it was) but I did not care for it neat.  As I recall the recipe was for a sweetish Sephardic chicken braise. Or that might have been Marsalla, although I used vermouth for some chicken recipe.  But for drinking, from what I've read Carpano Antica sounds most interesting of what vermouth is available to me.

 

Suggestions?

 

I take quinine on presciption and I think it's vile.  For recreational use I would prefer a vermouth that is bitter from botanicals other than quinine.

 

I have a liter of M&R I was given as a wedding present in 1971 though I don't choose to open it just yet.

[lesliec]

45 (nearly)-year-old vermouth?  Interesting.  Approach it with caution; I suspect it will be completely gone, but I've been surprised by such things before.

 

What you buy really depends on which drinks you want to make.  My preference for a recipe requiring 'sweet vermouth' is Punt e Mes, although this morning I bought some Carpano just for a change.  And their Bianco as well, because it was there and I could.

 

This stuff, if you can find it, is delicious just on its own with a bit of ice and a slice of orange.

[Plantes Vertes]

 

 

I have a liter of M&R I was given as a wedding present in 1971 though I don't choose to open it just yet.

 

You could invent a Schrödinger's Martinez with that. Then you wouldn't have to open the bottle.

 

There's a site about vermouths here (http://vermouth101.com/) that might provide inspiration.

[JoNorvelleWalker]

The vermouth101 site is linked earlier in this thread and I had read it, thanks.  And thanks for the mental image...trying hard not to think about infusion of dead cat.

 

My current plan is to try to obtain some Vya dry and the Carpano Antica.  Plus I have a shipment of Foodsaver corks on the way.  Now, if only I had room in the refrigerator.

[EvergreenDan]

The vermouth101 site is linked earlier in this thread and I had read it, thanks.  And thanks for the mental image...trying hard not to think about infusion of dead cat.

 

Or alive. Can't tell.