Benefits
Get creative with dry vermouth
Incorporating dry vermouth into a sophisticated risotto dish for a subtle, herbaceous flavor
Creating a savory sauce for fish or chicken by reducing the vermouth with shallots, butter, and fresh herbs
Experimenting with vermouth-infused desserts, such as a poached pear with a vermouth reduction glaze
Crafting artisanal cocktails beyond the classic Martini, such as a Vermouth Spritz with sparkling water and a twist of citrus
Utilizing dry vermouth as a base for a homemade herbal vinegar, blending it with various herbs and letting it steep to create unique salad dressings or marinades
Something you can make with dry vermouth
Origin
Dry vermouth originated in Italy in the late 18th century. It was first created by Antonio Benedetto Carpano, an Italian distiller, in the city of Turin. Carpano developed a fortified wine infused with a blend of aromatic botanicals, including herbs, spices, and roots. This fortified wine was then aged and allowed to mellow, resulting in the creation of the first dry vermouth. Dry vermouth quickly gained popularity as a versatile ingredient in cocktails and aperitifs, and its production spread to other countries, including France. Today, dry vermouth is produced in various regions around the world, but the Italian and French versions remain the most renowned.
