martini_bianco_cocktail

Martini

The Martini is one of the world’s most famous cocktails, with a clean, clear flavour and appearance that’s celebrated in so many books and films. But there remains that one lingering question when you come to make it: do I shake or stir?

About this recipe

Ingredients

Gordon's® London Dry Gin

Gordon's® London Dry Gin

Distilling pure spirit with vibrant botanicals, Gordon set the standard for London dry gin with a clean, pure flavour palate, plus subtle juniper aroma.

How to make

Using a jigger, measure 50ml Gordon's London Dry Gin and 5ml vermouth into the shaker.

Stir the mixture vigorously until the surface of the cocktail shaker feels chilled.

Using a cocktail strainer, strain the cocktail into a chilled martini glass.

Place a black olive on top of the drink to garnish.

Grab a bite

Get some grub in before or while you’re drinking – it slows alcohol absorption.

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  Vermouth, Quinquina & Americano in Mixed Drinks

  There are countless cocktails and mixed drinks that employ vermouth. Many are redundant, but many reside at the apogee of the mixological craft. This collection focuses on classics—by which we mean highly reproduceable recipes that yield outstanding results, that we revisit over and over—where vermouths and quinquinas play a starring, or at least, co-starring role. We also direct special attention to the Martini and Manhattan cocktails because they are ubiquitous and because there’s more history and variation going on there than you probably were aware of.

  Three things you’ll notice about cocktails that employ wines: they seldom involve fruit juice, they’re often best stirred with ice rather than shaken, and they tend to produce clear beverages.

  A word about our sources: we went straight to the top. These books are the state of the art of cocktail research and analysis relevant to our discussion of aperitif wines. They are all in print. You should buy multiple copies of each.

  By David Wondrich

  By Ted “Dr. Cocktail” Haigh

  By Gary (Gaz) Regan

  By Gary (Gaz) Regan

  By Lowell Edmunds

  Vermouth Cocktail

  The Vermouth Cocktail is very “old school”—as in 150-year-old school—but deserves far more attention than it typically gets today in the United States. Why? First of all, it’s a first rate, elegant aperitif that elaborates on plain vermouth-on-ice. Second, it’s light. Sometimes you just don’t want a glass of booze. Problem solved.

  

  Vermouth Cocktail

  2 oz vermouth (any)

  1 dash Angostura bitters (or other)

  Stir with ice and strain into a small stemmed glass.

  Garnish with a lemon twist or an orange twist.

  Note: can also be served on the rocks, but, to avoid overdilution, use refrigerated vermouth and a pre-chilled glass.

  For the emergence and evolution of the seminal Manhattan, we will lean heavily on David Wondrich’s Imbibe!, which we believe represents the current authority. As a practical matter, the Manhattan is the rare mixed drink that is hard to completely fail at. Different whiskeys and vermouths may harmonize more at one proportion than others, but the result will pretty much always be at least drinkable. Probably the biggest danger is employing poor ice and over-diluting or under-chilling the drink.

  Note that none of these recipes specify a cocktail cherry. If you are particularly fond of the “nuclear red” almond-flavored cherry that is now ubiquitous in the modern bar, by all means, throw one in. However, the cherry was not part of the original drink, and it is in no way essential to it. A nice touch is to macerate your own fresh cherries in Maraschino liqueur or use imported French Griottines (brandy-macerated Morellos).

  

  Manhattan (Old Standard, c. 1884)

  1ВЅ oz straight rye whiskey or bourbon whiskey*

  1ВЅ oz red vermouth

  1-2 dashes orange bitters, Angostura Bitters or Peychaud’s Bitters

  Stir with ice and strain into a chilled cocktail glass.

  *Important: for best results, use a 100-proof or 101-proof whiskey.

  (adapted from Imbibe!, p. 240)

  

  Manhattan (Reverse, c. 1887)

  2 oz red vermouth

  1 oz 100-proof straight rye whiskey

  1 tsp Maraschino liqueur

  3 dashes Fee’s Aromatic Bitters

  Stir with ice and strain into a chilled cocktail glass.

  Garnish with a slice of lemon.

  (adapted from Imbibe!, p. 242)

  

  Manhattan (New Standard, c. 1892)

  2 oz straight rye whiskey or bourbon whiskey*

  1 oz red vermouth

  Вј tsp. Maraschino liqueur (optional, but recommended)

  1 dash Absinthe

  2 dashes Angostura bitters

  Stir with ice and strain into a chilled cocktail glass.

  Garnish with a lemon twist.

  *Important: for best results, use a 100-proof or 101-proof whiskey.

  (adapted from Imbibe!, p. 243)

  

  Rob Roy (c.1902)

  2 oz Scotch whiskey

  1 oz red vermouth

  2 dashes Regan’s Orange Bitters No. 6

  Stir with ice and strain into a chilled cocktail glass.

  Garnish with an orange twist.

  (adapted from Imbibe!, p. 253)

  There is no single recipe or approach to the Martini. The only statement we can make with conviction is that a Martini contains gin and vermouth. The fact is the Martini is a messy evolution of an idea that began with the Manhattan and the rise of vermouth in the United States in the 1880s and 1890s. David Wondrich chronicles this as coherently as any in Imbibe! Lowell Edmunds makes the best supported case for a platonic ideal in his book, Martini, Straight Up, but Edmunds is surprisingly agnostic about formulae. The march from Prohibition through the latter 20th Century was unkind to this drink, reducing it to a bucket of chilled gin (or vodka), which may have suited some tastes, but disregarded that the Martini was actually supposed to be a cocktail, and an aperitif at that. Today, things are looking up for this drink, with the categorical revitalization of vermouth, the incredible array of superb gins on the market, and the resurrection of quality orange bitters. In the opinion of your editor, we have today arrived at the apotheosis of this evolution in the form of Audrey Saunders’ Fitty-Fitty, which is also surprisingly close to where the evolution began.

  Note: dry vermouth was once yellower than it is now. Gin was, too, because it was often shipped in wooden barrels prior to bottling. Thus, early Dry Martinis were often pale gold in color, rather than water-clear. (Martini, Straight Up, p. 85).

  Without further ado, here is an approximate chronological overview of the evolution of the Martini judiciously employing contemporary ingredients:

  

  Turf Club Cocktail (1884)

  1ВЅ oz Old Tom Gin

  1ВЅ oz red vermouth

  2-3 dashes Angostura bitters

  Stir with ice and strain into a chilled cocktail glass.

  Garnish with a lemon twist.

  (adapted from Imbibe!, p. 244)

  

  Martinez Cocktail (1887)

  2 oz red vermouth

  1 oz Old Tom Gin

  1 tsp Maraschino liqueur

  1 dash Angostura Bitters or Fee’s Aromatic Bitters

  Stir with ice and strain into a chilled cocktail glass.

  Garnish with a slice of lemon.

  (adapted from Imbibe!, p. 245)

  

  Marguerite Cocktail (1896)

  2 oz Plymouth gin

  1 oz dry vermouth

  1 dash orange bitters

  Stir with ice and strain into a chilled cocktail glass.

  (adapted from Martini, Straight Up, p. 84)

  

  Dry Martini Cocktail (Hoffman House, 1906)

  1ВЅ oz Tanqueray Gin or Beefeater Gin

  1ВЅ oz Noilly Prat Original Dry Vermouth

  1 dash Angostura Orange Bitters

  Stir with ice and strain into a chilled cocktail glass.

  Garnish with a lemon twist or an orange twist.

  (adapted from Imbibe!, p. 247-8)

  

  Gibson Cocktail (c. 1908)

  1ВЅ oz dry vermouth

  Stir with ice and strain into a chilled cocktail glass.

  No garnish. (If you have a fondness for pickled onions, please see the 1980s Martini, below)

  (adapted from Imbibe!, p. 248)

  

  Fourth Degree (1931)

  2 oz Plymouth Gin

  1 oz red vermouth

  1 dash absinthe

  Stir with ice and strain into a chilled cocktail glass.

  Garnish with a lemon twist.

  (adapted from Imbibe!, p. 246)

  

  1950s Martini

  3 oz gin or vodka

  ВЅ oz dry vermouth

  1 dash orange bitters

  Stir with ice and strain into a chilled cocktail glass.

  Garnish with a pimento-stuffed olive or a lemon twist.

  (Vintage Spirits & Forgotten Cocktails, p. 295)

  

  Vesper (1953)

  3 oz Boodles Gin, Tanqueray Gin or Gordon’s Gin (UK)

  ВЅ oz Kina Lillet*

  Shake with ice and strain into a chilled cocktail glass.

  Garnish with a lemon twist.

  *Try with Lillet Blanc or Cocchi Americano.

  (Adapted from Vintage Spirits & Forgotten Cocktails, p. 277)

  

  1980s Martini

  3ВЅ oz gin or vodka

  1 scant splash dry vermouth

  Shake with ice and strain into a chilled cocktail glass, or pour it on the rocks.

  This version is as much about the garnish as anything else, so go with anything that pleases you: olives, cocktail onions, dilly beans, a spoonful of brine, … bacon?

  

  Fitty-Fitty (2009)

  1ВЅ oz Plymouth Gin

  1ВЅ oz Dolin Dry vermouth

  2 dashes orange bitters

  Stir with cracked ice and strain into a chilled cocktail glass.

  Garnish with a lemon twist.

  (Audrey Saunders, Pegu Club, 2009)

  Other Classics

  Now we turn to an array of wonderful drinks that feature aperitif wines. All of these are proven classics worth exploring, even if they don’t look good to you “on paper.” Again, these recipes are presented in rough chronological order.

  

  Saratoga Cocktail (c. 1887)

  1 oz straight rye whiskey

  1 oz red vermouth

  2 dashes Angostura bitters

  Stir with ice and strain into a chilled cocktail glass.

  Garnish with a slice of lemon.

  (adapted from Imbibe!, p. 255)

  

  Bijou (c. 1900)

  1 oz Green Chartreuse

  1 oz red vermouth

  1 oz Plymouth gin

  1 dash orange bitters

  Stir with ice and strain into a chilled cocktail glass.

  Garnish with a lemon twist.

  (adapted from Imbibe!, p. 258)

  

  Negroni (c. 1920)

  1ВЅ oz red vermouth

  Pour all the ingredients into an ice-filled old-fashioned glass and stir briefly.

  Garnish with an orange twist.

  (The Bartenders’ Gin Compendium, p. 307)

  

  The Rose (c. 1920)

  2 oz dry vermouth

  1 oz kirshwasser

  1 tsp raspberry syrup

  Shake with ice and strain into a chilled cocktail glass.

  Garnish with a cherry.

  (Vintage Spirits & Forgotten Cocktails, p. 239)

  

  Blood and Sand (c. 1922)

  1 oz Scotch whiskey

  1 oz fresh squeezed orange juice

  Вѕ oz Cherry Heering

  Вѕ oz red vermouth

  Shake with ice and strain into a chilled cocktail glass.

  (adapted from Vintage Spirits & Forgotten Cocktails, p. 69)

  

  Corpse Reviver #2 (c. 1930)

  1 oz Lillet Blanc*

  1 oz fresh squeezed lemon juice

  1-3 drops absinthe or pastis

  Shake with ice and strain into a chilled cocktail glass.

  Garnish with a cherry.

  *Try with Lillet Blanc or Cocchi Americano.

  (Adapted from Vintage Spirits & Forgotten Cocktails, p. 95)

  

  Vieux CarrГ© Cocktail (c. 1937)

  1 oz 100-proof straight rye whiskey

  1 oz red vermouth

  ВЅ tsp Benedictine

  2 dashes Angostura Bitters

  2 dashes Peychaud’s Bitters

  Shake with ice and strain over fresh ice in a rocks glass.

  Garnish with a lemon twist.

  (adapted from Vintage Spirits & Forgotten Cocktails, p. 280)

  

  The Blackthorn Cocktail

  Вѕ oz Dubonnet Rouge

  Вѕ oz kirschwasser

  Stir with ice and strain into a chilled cocktail glass.

  Garnish with a cherry and a lemon twist.

  (Vintage Spirits & Forgotten Cocktails, p. 65)

  but, generally speaking, French and Italian Vermouths constitute an inadvisable mixture, unless a highly aromatic bitters is used as a genial arbitrator in the contest between the two opposing ingredients.

  — Beverages De Luxe (1914, p.60)

  

  Special thanks to Eric Seed, RomГ©e de Gorianoff, Alexandre Vingtier and Carl Sutton for their invaluable assistance on this project. Otherwise, the individual to blame for this site is Martin Doudoroff, a New York City cocktail enthusiast driven to this sort of folly from time to time.

  The text and original images of Vermouth 101 is licensed under a Creative Commons Attribution-Share Alike 3.0 United States License. Bottle and label photography employed on the site are not covered by this license, belong to the brand-holders in question and are protected by copyright law. When in doubt, ask.

  Vermouth 101 was edited by Martin Doudoroff, inspired by preceding work by Martin Doudoroff & Ted Haigh. All trademarks and intellectual property employed in discussing brands belong to their respective owners.

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  Vodka Martini Cocktail

  "Perfect, simple vodka martini recipe. First time martini-drinker (my wife) liked it." <br>– Tacketts Mill Farm

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  "Love, love, love. Wonderful after dinner drink." – BramptonMommyof2

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  "This martini is one of the driest and perfect ones that I've had in a long while." – Thomas

  Vermouth, Quinquina & Americano in Mixed Drinks

  There are countless cocktails and mixed drinks that employ vermouth. Many are redundant, but many reside at the apogee of the mixological craft. This collection focuses on classics—by which we mean highly reproduceable recipes that yield outstanding results, that we revisit over and over—where vermouths and quinquinas play a starring, or at least, co-starring role. We also direct special attention to the Martini and Manhattan cocktails because they are ubiquitous and because there’s more history and variation going on there than you probably were aware of.

  Three things you’ll notice about cocktails that employ wines: they seldom involve fruit juice, they’re often best stirred with ice rather than shaken, and they tend to produce clear beverages.

  A word about our sources: we went straight to the top. These books are the state of the art of cocktail research and analysis relevant to our discussion of aperitif wines. They are all in print. You should buy multiple copies of each.

  By David Wondrich

  By Ted “Dr. Cocktail” Haigh

  By Gary (Gaz) Regan

  By Gary (Gaz) Regan

  By Lowell Edmunds

  Vermouth Cocktail

  The Vermouth Cocktail is very “old school”—as in 150-year-old school—but deserves far more attention than it typically gets today in the United States. Why? First of all, it’s a first rate, elegant aperitif that elaborates on plain vermouth-on-ice. Second, it’s light. Sometimes you just don’t want a glass of booze. Problem solved.

  

  Vermouth Cocktail

  2 oz vermouth (any)

  1 dash Angostura bitters (or other)

  Stir with ice and strain into a small stemmed glass.

  Garnish with a lemon twist or an orange twist.

  Note: can also be served on the rocks, but, to avoid overdilution, use refrigerated vermouth and a pre-chilled glass.

  For the emergence and evolution of the seminal Manhattan, we will lean heavily on David Wondrich’s Imbibe!, which we believe represents the current authority. As a practical matter, the Manhattan is the rare mixed drink that is hard to completely fail at. Different whiskeys and vermouths may harmonize more at one proportion than others, but the result will pretty much always be at least drinkable. Probably the biggest danger is employing poor ice and over-diluting or under-chilling the drink.

  Note that none of these recipes specify a cocktail cherry. If you are particularly fond of the “nuclear red” almond-flavored cherry that is now ubiquitous in the modern bar, by all means, throw one in. However, the cherry was not part of the original drink, and it is in no way essential to it. A nice touch is to macerate your own fresh cherries in Maraschino liqueur or use imported French Griottines (brandy-macerated Morellos).

  

  Manhattan (Old Standard, c. 1884)

  1ВЅ oz straight rye whiskey or bourbon whiskey*

  1ВЅ oz red vermouth

  1-2 dashes orange bitters, Angostura Bitters or Peychaud’s Bitters

  Stir with ice and strain into a chilled cocktail glass.

  *Important: for best results, use a 100-proof or 101-proof whiskey.

  (adapted from Imbibe!, p. 240)

  

  Manhattan (Reverse, c. 1887)

  2 oz red vermouth

  1 oz 100-proof straight rye whiskey

  1 tsp Maraschino liqueur

  3 dashes Fee’s Aromatic Bitters

  Stir with ice and strain into a chilled cocktail glass.

  Garnish with a slice of lemon.

  (adapted from Imbibe!, p. 242)

  

  Manhattan (New Standard, c. 1892)

  2 oz straight rye whiskey or bourbon whiskey*

  1 oz red vermouth

  Вј tsp. Maraschino liqueur (optional, but recommended)

  1 dash Absinthe

  2 dashes Angostura bitters

  Stir with ice and strain into a chilled cocktail glass.

  Garnish with a lemon twist.

  *Important: for best results, use a 100-proof or 101-proof whiskey.

  (adapted from Imbibe!, p. 243)

  

  Rob Roy (c.1902)

  2 oz Scotch whiskey

  1 oz red vermouth

  2 dashes Regan’s Orange Bitters No. 6

  Stir with ice and strain into a chilled cocktail glass.

  Garnish with an orange twist.

  (adapted from Imbibe!, p. 253)

  There is no single recipe or approach to the Martini. The only statement we can make with conviction is that a Martini contains gin and vermouth. The fact is the Martini is a messy evolution of an idea that began with the Manhattan and the rise of vermouth in the United States in the 1880s and 1890s. David Wondrich chronicles this as coherently as any in Imbibe! Lowell Edmunds makes the best supported case for a platonic ideal in his book, Martini, Straight Up, but Edmunds is surprisingly agnostic about formulae. The march from Prohibition through the latter 20th Century was unkind to this drink, reducing it to a bucket of chilled gin (or vodka), which may have suited some tastes, but disregarded that the Martini was actually supposed to be a cocktail, and an aperitif at that. Today, things are looking up for this drink, with the categorical revitalization of vermouth, the incredible array of superb gins on the market, and the resurrection of quality orange bitters. In the opinion of your editor, we have today arrived at the apotheosis of this evolution in the form of Audrey Saunders’ Fitty-Fitty, which is also surprisingly close to where the evolution began.

  Note: dry vermouth was once yellower than it is now. Gin was, too, because it was often shipped in wooden barrels prior to bottling. Thus, early Dry Martinis were often pale gold in color, rather than water-clear. (Martini, Straight Up, p. 85).

  Without further ado, here is an approximate chronological overview of the evolution of the Martini judiciously employing contemporary ingredients:

  

  Turf Club Cocktail (1884)

  1ВЅ oz Old Tom Gin

  1ВЅ oz red vermouth

  2-3 dashes Angostura bitters

  Stir with ice and strain into a chilled cocktail glass.

  Garnish with a lemon twist.

  (adapted from Imbibe!, p. 244)

  

  Martinez Cocktail (1887)

  2 oz red vermouth

  1 oz Old Tom Gin

  1 tsp Maraschino liqueur

  1 dash Angostura Bitters or Fee’s Aromatic Bitters

  Stir with ice and strain into a chilled cocktail glass.

  Garnish with a slice of lemon.

  (adapted from Imbibe!, p. 245)

  

  Marguerite Cocktail (1896)

  2 oz Plymouth gin

  1 oz dry vermouth

  1 dash orange bitters

  Stir with ice and strain into a chilled cocktail glass.

  (adapted from Martini, Straight Up, p. 84)

  

  Dry Martini Cocktail (Hoffman House, 1906)

  1ВЅ oz Tanqueray Gin or Beefeater Gin

  1ВЅ oz Noilly Prat Original Dry Vermouth

  1 dash Angostura Orange Bitters

  Stir with ice and strain into a chilled cocktail glass.

  Garnish with a lemon twist or an orange twist.

  (adapted from Imbibe!, p. 247-8)

  

  Gibson Cocktail (c. 1908)

  1ВЅ oz dry vermouth

  Stir with ice and strain into a chilled cocktail glass.

  No garnish. (If you have a fondness for pickled onions, please see the 1980s Martini, below)

  (adapted from Imbibe!, p. 248)

  

  Fourth Degree (1931)

  2 oz Plymouth Gin

  1 oz red vermouth

  1 dash absinthe

  Stir with ice and strain into a chilled cocktail glass.

  Garnish with a lemon twist.

  (adapted from Imbibe!, p. 246)

  

  1950s Martini

  3 oz gin or vodka

  ВЅ oz dry vermouth

  1 dash orange bitters

  Stir with ice and strain into a chilled cocktail glass.

  Garnish with a pimento-stuffed olive or a lemon twist.

  (Vintage Spirits & Forgotten Cocktails, p. 295)

  

  Vesper (1953)

  3 oz Boodles Gin, Tanqueray Gin or Gordon’s Gin (UK)

  ВЅ oz Kina Lillet*

  Shake with ice and strain into a chilled cocktail glass.

  Garnish with a lemon twist.

  *Try with Lillet Blanc or Cocchi Americano.

  (Adapted from Vintage Spirits & Forgotten Cocktails, p. 277)

  

  1980s Martini

  3ВЅ oz gin or vodka

  1 scant splash dry vermouth

  Shake with ice and strain into a chilled cocktail glass, or pour it on the rocks.

  This version is as much about the garnish as anything else, so go with anything that pleases you: olives, cocktail onions, dilly beans, a spoonful of brine, … bacon?

  

  Fitty-Fitty (2009)

  1ВЅ oz Plymouth Gin

  1ВЅ oz Dolin Dry vermouth

  2 dashes orange bitters

  Stir with cracked ice and strain into a chilled cocktail glass.

  Garnish with a lemon twist.

  (Audrey Saunders, Pegu Club, 2009)

  Other Classics

  Now we turn to an array of wonderful drinks that feature aperitif wines. All of these are proven classics worth exploring, even if they don’t look good to you “on paper.” Again, these recipes are presented in rough chronological order.

  

  Saratoga Cocktail (c. 1887)

  1 oz straight rye whiskey

  1 oz red vermouth

  2 dashes Angostura bitters

  Stir with ice and strain into a chilled cocktail glass.

  Garnish with a slice of lemon.

  (adapted from Imbibe!, p. 255)

  

  Bijou (c. 1900)

  1 oz Green Chartreuse

  1 oz red vermouth

  1 oz Plymouth gin

  1 dash orange bitters

  Stir with ice and strain into a chilled cocktail glass.

  Garnish with a lemon twist.

  (adapted from Imbibe!, p. 258)

  

  Negroni (c. 1920)

  1ВЅ oz red vermouth

  Pour all the ingredients into an ice-filled old-fashioned glass and stir briefly.

  Garnish with an orange twist.

  (The Bartenders’ Gin Compendium, p. 307)

  

  The Rose (c. 1920)

  2 oz dry vermouth

  1 oz kirshwasser

  1 tsp raspberry syrup

  Shake with ice and strain into a chilled cocktail glass.

  Garnish with a cherry.

  (Vintage Spirits & Forgotten Cocktails, p. 239)

  

  Blood and Sand (c. 1922)

  1 oz Scotch whiskey

  1 oz fresh squeezed orange juice

  Вѕ oz Cherry Heering

  Вѕ oz red vermouth

  Shake with ice and strain into a chilled cocktail glass.

  (adapted from Vintage Spirits & Forgotten Cocktails, p. 69)

  

  Corpse Reviver #2 (c. 1930)

  1 oz Lillet Blanc*

  1 oz fresh squeezed lemon juice

  1-3 drops absinthe or pastis

  Shake with ice and strain into a chilled cocktail glass.

  Garnish with a cherry.

  *Try with Lillet Blanc or Cocchi Americano.

  (Adapted from Vintage Spirits & Forgotten Cocktails, p. 95)

  

  Vieux CarrГ© Cocktail (c. 1937)

  1 oz 100-proof straight rye whiskey

  1 oz red vermouth

  ВЅ tsp Benedictine

  2 dashes Angostura Bitters

  2 dashes Peychaud’s Bitters

  Shake with ice and strain over fresh ice in a rocks glass.

  Garnish with a lemon twist.

  (adapted from Vintage Spirits & Forgotten Cocktails, p. 280)

  

  The Blackthorn Cocktail

  Вѕ oz Dubonnet Rouge

  Вѕ oz kirschwasser

  Stir with ice and strain into a chilled cocktail glass.

  Garnish with a cherry and a lemon twist.

  (Vintage Spirits & Forgotten Cocktails, p. 65)

  but, generally speaking, French and Italian Vermouths constitute an inadvisable mixture, unless a highly aromatic bitters is used as a genial arbitrator in the contest between the two opposing ingredients.

  — Beverages De Luxe (1914, p.60)

  

  Special thanks to Eric Seed, RomГ©e de Gorianoff, Alexandre Vingtier and Carl Sutton for their invaluable assistance on this project. Otherwise, the individual to blame for this site is Martin Doudoroff, a New York City cocktail enthusiast driven to this sort of folly from time to time.

  The text and original images of Vermouth 101 is licensed under a Creative Commons Attribution-Share Alike 3.0 United States License. Bottle and label photography employed on the site are not covered by this license, belong to the brand-holders in question and are protected by copyright law. When in doubt, ask.

  Vermouth 101 was edited by Martin Doudoroff, inspired by preceding work by Martin Doudoroff & Ted Haigh. All trademarks and intellectual property employed in discussing brands belong to their respective owners.

  Bianco Vermouth Climbs Out of Obscurity

  Just as historic, yet not as storied, bianco vermouth has remained a relative obscurity on cocktail lists. But as softer cocktail flavors have come into focus, so has this European relic.

  

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  Once the territory of grandparents and stale liquor cabinets, vermouth has garnered the interest of a new audience in the last few years. These fortified and aromatized wines—garnet-colored, richly spiced rossos, herbaceous dry vermouths and berry-forward rosatos—are all being sipped by anyone who knows anything about good drinking these days.

  But there’s one style of vermouth that, despite the category’s new golden-child status, rarely finds its way onto cocktail lists: bianco. Pale as a dry vermouth, but sweet, it’s a style that confounds the senses. It doesn’t fit anywhere except, perhaps, in those Cinzano ads from the 1970s starring Joan Collins and a load of corny jokes.

  Yet beyond the rarified world of mixology, bianco is massive; the world’s biggest vermouth producer, Martini & Rossi, sells more bianco than anything else. Most of these sales are centralized in Italy, France and Spain, where it’s either sipped neat, with ice and a slice of citrus, or mixed with lemonade or seltzer. Very little of it ever sees the inside of a cocktail coupe.

  Bianco Bonanza

  

  Rob Roy No. 3

  Gin Blossom

  But as the bartending world’s penchant for drinks of bone-dryness and shiver-inducing bitterness has begun to make way for a new style of cocktail—one altogether more subtle and soft—that’s starting to change.

  There is no legal definition for bianco (also called “blanc” or “white”) vermouth, but it’s typically the sweetest style; almost all biancos contain more than 130 grams of sugar per liter, more than twice the amount found in dry vermouth. Like the others in its category, bianco’s base is made up of at least 75 percent wine, which is then fortified, sweetened and aromatized with a botanical recipe. Classic bianco botanicals include vanilla flowers (which impart sweet, rather than spicy, vanilla notes), lemon verbena, orange peels, orris (which has a violet character), bitter dittany root and anise-forward wormwood.

  French house Dolin (from the protected AOC of Chambéry) claims to have pioneered bianco vermouth in the early 19 th century, while Martini & Rossi global ambassador Giuseppe Gallo claims that it was actually Italian company Gancia that got there first (Gancia, however, wasn’t commercialized until 1850). Today, Dolin, Martini (who launched its bianco in 1910) and Cinzano (a company with roots in mid-18 th -century Turin) provide good touchstones for classic bianco vermouth.

  More recently, several new-wave vermouth makers have begun reinterpreting the style. Germany’s Belsazar uses a gewürztraminer wine base, which lends a luxuriant, honeyed sweetness and more unctuous texture. French company La Quintinye uses local Pineau des Charentes for its blanc base resulting in a big-hitting vermouth that balances bitter spice and tea notes with the rounded succulence of orchard fruit. (More contentious is Regal Rogue Bianco from Australia, which has a fresh, herbal flavor and a sugar content that places it much closer to a dry vermouth.)

  Classically, there are few cocktails (if any) that specifically call for bianco. But it can be easily swapped in for the sweet vermouth in a Negroni (as in Toby Maloney’s Polka Dot Negroni) or add a soft-focus to a Perfect Martini or, in the case of Julie Reiner’s (of Brooklyn’s Clover Club) Gin Blossom, a riff on the Martini, it acts as a bonus aromatic element.

  More unexpectedly, bianco mixed with whiskey tends to play nice thanks to the vanilla and clove notes found in both. At Balthazar London, which boasts one of the best lists of fortified wines in the UK, Brian Silva makes a twist on a perfect Rob Roy using bianco, dry vermouth and blended whisky.

  And, of course, bianco remains perfectly poised for sipping chilled and neat, as originally intended. At London’s aperitivo-focused Chiltern Firehouse, they offer a selection of vermouths by the glass including the fantastic Vergano Bianco, which is garnished with basil and oregano. “Bianco vermouth works well with citrus, teas and fresh herbs—like mint, kaffir lime leaves, dill and shiso,” says bar supervisor Davide Zanardo. “And, believe it or not, even coffee.”

  I bet Joan Collins didn’t know that.

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  Alice Lascelles

  Alice Lascelles is the liquor columnist for The Times of London and Sunday Times, and a founding editor of Imbibe, the award-winning drinks magazine for bartenders and sommeliers in the UK. She lives in London.

  More by Alice

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  It’s great that the Blanc category is finally getting some exposure. Its history, as this piece proves, is yet to be told in a consistent, cohesive and clear narrative.

  Dolin has never claimed to have invented or pioneered the Blanc category (some of their importers might have, though). They did invent ‘Vermouth de Chambéry’, but it’s one of their local rivals that came up with a ‘blanc’ in the late 1870’s. At the time, Blanc was actually semi-sweet and today, quite a few of them have the same sugar levels as reds but appear sweeter because they’re made with less of the bittering ingredients.

  Gancia might have come up with the first white Italian vermouth, but in spite of what they have been claiming in the last few years, it seems highly unlikely that it would have been launched before the early 1900’s (Martini’s was launched in 1910, not 20).

  Finally, there is a classic bianco cocktail: the original Presidente was first made with Chambéry Blanc.

  Vermouth wine-based cocktail recipes

  In a wine glass, add the bitters to the sugar. Then add the dubonnet and a tsp. of ice. Fill the glass with champagne, stir gently and garnish with a twist of lemon peel.

  Pour over ice into an collins glass. Garnish with lemon and orange twists. You may fill with some club soda.

  Float vermouth on top of chilled Dubonnet in a red wine glass and serve.

  Shake ingredients with ice. Strain into a chilled cocktail glass. Garnish with strawberry.

  Stir all ingredients (except lemon wedge) with ice and strain into a cocktail glass. Add the lemon wedge and serve.

  Combine Vermouth, Southern Comfort, and ice in a glass and stir well. Strain into a cocktail glass.

  Pour grenadine and carbonated water into a collins glass and stir. Add ice cubes and dry vermouth. Fill with carbonated water and stir again. Add the twist of lemon peel and the orange spiral so that the end dangles over rim of glass.

  Stir over ice cubes in an aperitif or cordial glass, and squeeze in an orange wedge. Serve.

  Stir all ingredients (except lemon and cherry) with ice and strain into a cocktail glass. Add the lemon slice, top with the cherry, and serve.

  Stir dubonnet and creme de cassis over ice cubes in an aperitif glass. Fill with soda, add a twist of lemon peel, and serve.

  Shake all ingredients (except carbonated water) with ice and strain into a highball glass over two ice cubes. Fill with carbonated water, stir, and serve.

  Pour dubonnet over ice cubes in a collins glass, and fill with ginger ale. Add a spiral of lemon peel, and serve.

  Pour all ingredients into an old-fashioned glass, and serve.

  Stir over ice cubes in a small highball glass, and serve.

  Shake with ice and strain into an old-fashioned glass.

  Pour the vermouth, grenadine and ginger ale into a collins glass almost filled with ice cubes. Stir well, garnish with a twist of lemon, and serve.

  Pour the vermouth, sherry and Pernod into a mixing glass half-filled with ice cubes. Stir well, strain into a cocktail glass, and serve.

  Stir over ice cubes in an aperitif glass. Fill with water, and serve.

  Pour into a frosted champagne flute.

  Stir ingredients with ice, strain into a cocktail glass, and serve.

  Stir and strain into a wine glass filled with broken ice. Garnish with red, green and yellow cherries on a stick.

  Pour over ice cubes in a small highball glass, stir, and serve.

  Stir all ingredients with ice, strain into a cocktail glass, and serve.

  Stir vermouth and creme de cassis in a highball glass with ice cubes. Fill with carbonated water, stir again, and serve.

  Pour vermouth and creme de cassis into an old-fashioned glass. Add three or four ice cubes, fill with soda, and serve.

  Stir well over ice cubes in a mixing glass. Strain into a chilled cocktail glass, and serve.

  Serve without ice. The juice should be at room temperature.

  Classic Martini

  Cocktail recipe

  

  • #101 / 303 in Gin Cocktails
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  • #36 / 48 in Orange Bitters Cocktails
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  • #9 / 51 in Vermouth Cocktails
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  • #3 / 8 in Olives Cocktails

  One popular theory suggests it evolved from a cocktail called the Martinez served at the Occidental Hotel in San Francisco sometime in the early 1860s, which people frequented before taking an evening ferry to the nearby town of Martinez. Alternatively, the people of Martinez say the drink was first created by a bartender in their town.

  Another theory links the first dry martini to the name of a bartender who concocted the drink at the Knickerbocker Hotel in New York City in 1911 or 1912."

  4 Ingredients

  • 5 cl Gin 5 cl Gin 5 cl Gin 50 ml Gin 5 cl Gin 1.67 oz Gin
  • Dash Orange Bitters Dash Orange Bitters Dash Orange Bitters Dash Orange Bitters Dash Orange Bitters Dash Orange Bitters
  • 1.5 cl Vermouth 1.5 cl Vermouth 1.5 cl Vermouth 15 ml Vermouth 1.5 cl Vermouth 0.5 oz Vermouth
  • 1 Olives 1 Olives 1 Olives 1 Olives 1 Olives 1 Olives
  • Original
  • cl
  • ml
  • oz

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  Learn more about the "Speakeasy Cocktails" iPad book app at http://oapub.co/8b3444d1 How to make a classic gin martini, excerpt from the iPad book: . ">How to Make a Perfect Classic Gin Martini Cocktail, by Jim Meehan https://www.youtube.com/embed/EfrZL-q5Xf8

  You already love Spotify, but do you know how to get the most out of it? Click here to learn all the Spotify Tips and Tricks you never knew existed.">How to Make a Martini | Cocktail Recipes https://www.youtube.com/embed/n5RNgIUtPv0

  In this video Jamie will show you how to make not one, but FOUR cocktails. This is the Vodka Martini - Four Ways. We've got the Classic Martini, the Dry Martini, . ">Vodka Martini Cocktail - Four Ways | Jamie Oliver

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  • 5 cl Gin Gin ( )
  • Dash Orange Bitters Orange Bitters ( )
  • 1.5 cl Vermouth Vermouth ( )
  • 1 Olives Olives ( )

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  • Dash Orange Bitters Orange Bitters
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  • 1 Olives Olives

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    How to Make a Classic Martini Like a Pro

    Because it's time to start drinking like a grown-up.

    There is no other cocktail that has quite captured the public imagination like the classic martini. Whether it's James Bond drinking his the wrong way—it should be stirred, as shaken martinis tend to be too diluted—or the image of the 1920s flapper, it's a cocktail that exudes both class and sophistication.

    And, made right, it also tastes pretty damn good. Luckily it's not very difficult to make it right. All you need are the proper ingredients, a martini shaker, a chilled glass, and a reasonably high alcohol tolerance.

    1. Fill a metal shaker with cracked ice.
    2. Pour in the dry vermouth (we prefer Noilly Prat), stir briefly, and strain out (this may be discarded).
    3. Add 4 ounces of gin (we prefer Tanqueray, Bombay Sapphire, or Beefeater). You want it around 94-proof.
    4. Stir briskly for about 10 seconds, strain into a chilled cocktail glass, and garnish with an olive or a lemon twist.

    There are quite a few variations on the traditional martini. For instance, garnish it with a cocktail onion rather than an olive or lemon and it becomes a Gibson. There are also syrupy sweet concoctions that co-opt the name and the glass but little else. These are to be avoided.

    Vodka Martini Cocktail

    Put the ice cubes into a mixing glass. Pour the vermouth and vodka over the ice and stir vigorously, without splashing. Strain into a chilled cocktail glass.

    Ingredients:

    • 3 parts Vodka
    • 1/2 part Martini bianco (dry)
    • 1 Green olive
    • 4 Ice cubes

    3.57999992370605 216

    Leave some comments about the Vodka Martini

    Awesome drink, but i recomend it with russian standard vodka than smirnoff, so much better!!

    The classic mixed drink, sophisticated, serious, sublime. Always makes me feel good and you must have the olive. Hmmmmm

    a really nice classy cocktail but like all martini cocktails they are the best around so if your feeling in a classy up-market mood a martini is the drink for you.