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Dry vermouth

Dry vermouth

  • Vermouth & fortified wines
  • Alcoholic

Dry vermouth is a white wine aromatised with wormwood and other botanicals, fortified with alcohol and low in sugar. The first pale, dry vermouth was made in France by Joseph Noilly in the early nineteenth century, which is why it is also called French vermouth; today it is also produced in Italy, Spain and elsewhere. It is pale straw in colour, with a crisp, herbal and slightly bitter taste. It is a pillar of classic mixing, in drinks such as the Bronx, the Bamboo and the Affinity.

Strength: usually 18% ABV (legal minimum 14.5%).

Also known as: French vermouth

Used in 15 cocktails.

Cocktails where it is essential (15)

If you don't have it

  • Dry sherry works

    The drink becomes more saline, with almond and yeasty notes and less herbal character.

  • Lillet Blanc works

    The drink turns fruitier, more citrusy and slightly sweeter, with fewer herbal notes.

  • Dry white wine works

    The drink loses botanicals and some alcohol, turning lighter and simpler; a mineral white such as Sauvignon Blanc works best.

Sources (9)