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Often mixed into cocktails at the bar, vermouth's
botanical-infused flavor can assist in the kitchen
as well. Whether sweet or dry, use it in recipes just like wine.
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Vermouth is an "aromatized" wine that has been fortified with alcohol
(usually brandy) and steeped with
herbs, flowers, seeds and spices.
Cinnamon,
thyme, chamomile, quinine and
nutmeg are common ingredients,
but the exact recipe varies by producer (and they are often
closely-guarded trade secrets). Vermouth is perhaps best known for its
cocktail mixer role in classic
Manhattans and
martinis, but it's also a
great flavor-booster for soups, sauces,
vinaigrettes, meat and fish.
Varieties and Buying Tips
The two styles of vermouth are sweet and dry.
Sweet
(red) vermouth is highly perfumed, with a slightly sweet flavor and a
reddish-brown color from the traditional addition of caramel. It is
often drunk as an aperitif or mixed with whiskey and a Maraschino
cherry to make a Manhattan. Some producers also make a sweet
white (bianco) vermouth that is actually a soft straw color, with
notes of
vanilla.
Dry (white) vermouth, also called French vermouth, is a light colored wine that
is sharply aromatic and dry, but not bitter. It is a key ingredient in mixing dry cocktails like martinis.
Note: Avoid purchasing "cooking vermouth" which has
unnecessary added salt and flavorings. With so many uses, a bottle of
the real thing is a much better
value. Keep it on hand and use as a straight-up aperitif or cocktail
mixer as well
as a cooking ingredient.
Storage Tips
Vermouth is shelf stable and can be stored upright at room temperature for up
to one year. However, since its flavor starts to dissipate after
opening, you may choose to refrigerate the bottle after opening and use
within three months.
Usage Tips
• Cook with vermouth just as you would with wine.
• Add vermouth and vodka to
olive oil-based
marinades for meat and fish.
• Toss red vermouth with chopped
tomatoes,
onions, olive oil and basil for a
bruschetta topping.
• Combine vermouth with olive oil and herbs to make a marinade for grilled vegetables like
zucchini,
squash and
peppers.
• Whisk red vermouth into sweet salad
vinaigrettes, or dry vermouth into dressings that need balancing.
• Serve chilled vermouth in long-stemmed glasses to guests as an aperitif before dinner.
Substitution Tips
• Dry vermouth:
white wine, white grape juice or white wine vinegar.
• Sweet vermouth: apple juice, grape juice or
balsamic vinegar.
Try one of our favorite vermouth recipes:Nautico's Braised Lamb Shanks
Prosciutto Gorgonzola Risotto
Quick Veal Picatta
Suggested Pairings
chicken, garlic, lamb, lemon, mushrooms, pasta, pork, rosemary, salmon, shrimp, tarragon, thyme, veal
