I was at a restaurant last weekend that did flights of vermouth and I tried the “nutty, spicy, earthy” flight and it was really good. Prior all I ever had was whatever was in the fridge to make a manhattan, and I don’t think I’d drink that straight up, but I learned something new. There must have been 18 different vermouths (vermouthses, vermithe?) on their menu.
About all I use Vermouth for is when I make Henrici’s Famous Mushrooms (Henrici’s Steak and Lobster was a former chain of restaurants around the Chicago area.)
I am a fan, though 9 times out of 10 I’ll use it in a cocktail as opposed to drinking it straight (my current go-tos are Vya for a dry vermouth and Cocchi Dopo Teatro for a sweet vermouth).
I was at a restaurant last weekend that did flights of vermouth and I tried the “nutty, spicy, earthy” flight and it was really good. Prior all I ever had was whatever was in the fridge to make a manhattan, and I don’t think I’d drink that straight up, but I learned something new. There must have been 18 different vermouths (vermouthses, vermithe?) on their menu.
About all I use Vermouth for is when I make Henrici’s Famous Mushrooms (Henrici’s Steak and Lobster was a former chain of restaurants around the Chicago area.)
@Mark_L
Hmmm those look really good!
I am a fan, though 9 times out of 10 I’ll use it in a cocktail as opposed to drinking it straight (my current go-tos are Vya for a dry vermouth and Cocchi Dopo Teatro for a sweet vermouth).