Vermouth: Where Would We Be Without It?
Tuesday April 17, 2007
The Manhattan was the first cocktail that used vermouth as a modifier. The Martinez appeared shortly after, followed by the Martini, Negroni, Bronx, Algonquin, Park Avenue and hundreds of other cocktails. If Antonio Benedetto Carpano had not created the first sweet vermouth in 1786 followed by Joseph Noilly's dry vermouth in 1800, we would not have many of our favorite cocktails as we know them. This fortified wine that can be found in bottlings as cheap as $3 has long been an essential for bars around the world. Both the sweet and dry vermouths have a versatility that allows them to pair wonderfully with a variety of flavors and when served on their own, straight or over ice, make a perfect aperitif. That bottle of vermouth you stock in your bar can also be taken into the kitchen. One of my favorite quick side dishes has to be fresh baby carrots sauteed in a brown sugar, sherry and dry vermouth glaze. Other great recipes include:Gulf Shrimp with Garlic, Veal Chops with Mustard Sauce and Fish with Grapes and Vermouth. Truly, it would be a less flavorful world without vermouth, thank goodness we have it!
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Photo Credit: © Shannon Graham
Comments
Colleen,
There is an old aphorism that you shouldn’t cook with wine you wouldn’t drink. The same applies to vermouth. By far the most flavorful is Noilly Pratt. In recipes that call for white wine, I use Noilly Pratt instead. (I even use it to deglaze stock bones.)
-Bill