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Baroque Bloke |
I don’t make cocktails at home, but I’ve had lots of martinis and manhattans in bars, so I’ve had significant amounts of vermouth. But it was only a month ago that I thought of getting some vermouth for a stand-alone beverage. I first got sweet (red) vermouth, and more recently dry (white) vermouth. Both Noilly Prat. The red is tasty, but I like the dry better. As clear as water, it’s taste is subtle, but very nice. The price is moderate too. I expect to keep dry vermouth in my arsenal of beverages from now on. Serious about crackers | ||
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Normality Contraindicated |
Interesting. I use a few drops of the extra dry white Noilly Prat in my vodka martinis, but never drank it straight. I may have to try that. ------------------------------------------------------ Though we choose between reality and madness It's either sadness or euphoria | |||
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אַרְיֵה |
Campari & Dry Vermouth, 50 / 50, with a squeeze of fresh lime. הרחפת שלי מלאה בצלופחים | |||
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Tinker Sailor Soldier Pie |
 ~Alan Acta Non Verba NRA Life Member (Patron) God, Family, Guns, Country Men will fight and die to protect women... because women protect everything else. ~Andrew Klavan | |||
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| Member |
Vermouth or, vermut is the national drink of Spain. Different than the stuff we mix to make cocktails, it's a sweeter, red vermouth infused with a variety of herbs and other additives. Usually drunk straight or, mixed with soda water, goes down really easy when it's hot out. Similar to Italy's national drink, Aperol Spritz. | |||
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goodheart |
Cincin! (from an old Cinzano ad). _________________________ “Remember, remember the fifth of November!" | |||
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Member |
Noilly Prat (dry) is a good choice for a nice, dry gin martini. I have also drunk it by itself and agree with your conclusion, sir. | |||
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| Baroque Bloke |
I think I might like that. Thanks for the suggestion. Serious about crackers | |||
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Get Off My Lawn |
My brother in law taught me years ago to choose a vermouth based on how it tastes by itself, not mixed in a cocktail. He gave us some tastes and we liked Vya Whisper Dry vermouth for our martinis, IMO tastes much better than Noilly Prat. Costs more but worth it.  For sweet vermouth, we love Carpano Antica, nothing really comes close. Excellent on its own, or in manhattans and other cocktails. Again more expensive than Noilly Prat, but worth it.  We buy the above in split bottles, approx. 12-15 bucks per. "I’m not going to read Time Magazine, I’m not going to read Newsweek, I’m not going to read any of these magazines; I mean, because they have too much to lose by printing the truth"- Bob Dylan, 1965 | |||
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Member |
My thoughts are similar to some of the above. I have no interest in drinking plain old Martini & Rossi mixer vermouth, but there are some vermouths out there that are tasty and/or interesting that I might drink by themselves if I was in the mood for that sort of thing. | |||
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| Baroque Bloke |
Yesterday I bought a bottle of Campari, and tried your recipe in the evening: 50% Noilly Prat Extra Dry Vermouth, 50% Campari. It was delish – thanks for the tip! Your own invention? BTW – The last time that I had Campari was decades ago at a bar in Frankfurt, Germany. I recall its color as deep ruby red. The Campari that I bought yesterday was lighter red, tending a bit towards an orange hue. I found this on the web: “Aperol and Campari are often linked to summer drinking, in large part because of their vibrant colors. Campari is the darker of the two liqueurs, displaying a vibrant shade of crimson that, up until 2006, was famously achieved using cochineal bug dye.” So I wonder if that perceived color difference (Campari then vs. Campari now) is the result of the dye change, or just my faulty memory. Were you drinking Campari at the time of that 2006 transition? If so, did you note a color change?This message has been edited. Last edited by: Pipe Smoker, Serious about crackers | |||
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| Member |
If you put Campari and Aperol side-by-side you definitely notice the difference. You could say Aperol is the less-bitter brother to Campari. Aperol Spritz is the national cocktail of Italy, when it's hot out and there's a few munchies laying around, they go down real easy  | |||
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always with a hat or sunscreen |
I've been wanting to try this stuff in my martinis for ages but damned if it isn't available anywhere near us. Distributors won't special order it either. So Noilly Prat is what we use. Certifiable member of the gun toting, septuagenarian, bucket list workin', crazed retiree, bald is beautiful club! USN (RET), COTEP #192 | |||
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| Member |
My advice would be to buy small bottles of Vermouth so you go through them more frequently. Vermouth doesn't have enough alcohol to stay out on the shelf for months. In fact, I keep my vermouth in the fridge so that it doesn't taste funky after being open a couple of weeks. | |||
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| Something wild is loose  |
Goes good with just a splash of bourbon and bitters too...  "And gentlemen in England now abed, shall think themselves accursed they were not here, and hold their manhoods cheap whiles any speaks that fought with us upon Saint Crispin's Day" | |||
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| אַרְיֵה |
I first started sipping that maybe 50 years ago. I don't drink much any more. Not a conscious decision, I just sort of lost interest. Sticker shock at the cost of drinks in restaurants, and I just sort of don't get around to drinking at home. I guess I might have a glass of wine with dinner at home once or twice a week, might have a beer once or twice a month, and doubt if I drink hard stuff a couple times a year. הרחפת שלי מלאה בצלופחים | |||
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Grapes of Wrath |
My wife complains if I add more than a few drops of vermouth to her dirty martinis. | |||
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