B+ / $30 (1 liter), Yzaguirre Vermouth Reserva – (Not a typo.) Quite fruity up front, there’s a bold cherry element that comes off as more than a bit medicinal, with an enduring sour-bitter character that develops toward the finish. B- / $30 (500ml), Lo-Fi Aperitifs Sweet Vermouth – Napa, California-based Lo-Fi’s sweet vermouth is made with a base of white wine, which normally would cause me to exclude it from this roundup, but since Lo-Fi doesn’t make a red wine-based vermouth, I figured we should include it. In mixing glass or cocktail shaker filled with ice, combine whiskey, vermouth, and bitters. It’s good, but I’m new to vermouth, so … I don’t have much to compare. And it’s a credible and versatile vermouth that is fine on its own — more sweet than bitter, with notes of cinnamon, vanilla, citrus peel, and a moderated gentian character. Otherwise it’s lightly sweet, with a plum and cherry character that works well with whiskey. 16.5% abv. Get it. A / $25 [BUY IT NOW FROM DRIZLY], Cocchi Dopo Teatro Vermouth Amaro – Brick red, and known as an “evening vermouth” presumably because of its amaro-like character. The Martini rifle had a powerful "kick" and so does a good Martini cocktail. It’s especially important to understand what “aromatized” means, since it’s central to the character of any vermouth. Lots of raisins, cloves, and a toasted almond note are engaging but unusual, with hints of ginger and cardamom giving the finish a Christmassy feel. Once you zero in on a winning trio, write it down, memorize it, and request it at your favorite bar. Why wouldn’t that just be aromatized wine like Dubonnet and Lillet? How Long Does Baileys (And Other Cream Liqueurs) Last? With over a dozen categories of aromatized wines, this can get quite dizzyingly complex. It’s best on its own as a lower abv version of a classic amaro liqueur, though it’s plumped up with fruity notes of fresh berries and plums that make it a delight to sip on. We don’t really do stuff like that today for a couple reasons: wine production quality is a lot higher than it was a couple of centuries ago so added flavors aren’t necessary, and there’s no longer a need for the kind of medicinal power certain aromatics were thought to bring to the bottle. The O.G. I did use only 1/4 c. sugar; minced garlic; fresh oregano; and instead of the tomato sauce I used a 28oz can of 'chunky crushed tomatos w/ basic garlic and oregano plus one small can of plain tomato sauce and the tomato paste and a vermouth cooking wine. Then, zest the orange with true Italian flair over the glass and add to the potion. About as straightforward as it gets, Gallo’s sweet vermouth has a pleasant sweetness that suggests notes of cherries and dried strawberries, backed up with a gentle layer of bittering elements. Feel free to sub out the salmon for Arctic char or … It’s a solid — if wholly orthodox — choice for cocktailing, too. 16% abv. A good club soda or sparkling mineral water with plenty of bite will cut through the bitter Campari and rich vermouth, rendering the drink refreshing and thirst-quenching. Many drinkers also prefer a 4:1 mix with just 1/2 ounce of sweet vermouth for 2 ounces of whiskey. With botanicals that include beets, arugula, black birch, fennel, and blueberries, it hits the tongue a bit sideways, the expectations of a respite of fruit never really materializing. But don’t worry, it’s still pretty simple. The insider’s guide to good drinking. Expressive and pungent, it’s clearly an amaro-like sibling that drinks beautifully on its own — albeit with an overly citrus-heavy back end. In fact, that’s how vermouth got its name. The finish is pretty, but clean and short. Ruddy and a bit muddy on the finish, with a very mild bitterness to it. It also makes for an interesting — though rather pruny — Manhattan. You’ll gain the barkeep’s respect, make the count proud and, most importantly, enjoy a good drink. It’s more herbaceous (though nothing approaching Chartreuse and its 130 herbs and florals) with a light to medium body and a cooling sensation. Give it some time and a chocolate note pops, complementing the fruit nicely. It’s sweet, delicious booziness at its best. Ask me about my cousin Elizabeth's choice of vermouth! Sure, you might see vermouths splayed across cocktail menus, and you’re maybe vaguely aware that they’re key supporting players in some of your favorite classic cocktails (think Martini, Manhattan, Negroni). Bright crimson/maroon, with a dusky ochre tint. That definition has become clouded over the years, and many modern vermouths do not contain real wormwood in them.

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