Tennessee Dave Posted October 30, 2016 Share Posted October 30, 2016 Ok you Manhattan gurus. Want to make some of these. What is the best Vermouth to use? Link to comment Share on other sites More sharing options...
JoeTerp Posted October 31, 2016 Share Posted October 31, 2016 I've been using Carpano Antica Link to comment Share on other sites More sharing options...
Harry in WashDC Posted October 31, 2016 Share Posted October 31, 2016 Sometimes it depends on my mood. Mostly, we use Dolins which I buy in 375ml only and keep refrigerated. We do keep CAntica around. Also, some older threads talk about recipes, variations, and vermouths as well as Manhattan-like variants. Here's just one - https://www.straightbourbon.com/community/topic/23612-manhattans/?page=1 Link to comment Share on other sites More sharing options...
BigPapa Posted October 31, 2016 Share Posted October 31, 2016 10 hours ago, JoeTerp said: I've been using Carpano Antica Love this as well!!! Link to comment Share on other sites More sharing options...
tanstaafl2 Posted October 31, 2016 Share Posted October 31, 2016 20 hours ago, Tennessee Dave said: Ok you Manhattan gurus. Want to make some of these. What is the best Vermouth to use? It is beginning to get to the point that like whiskey, there are just so many different vermouths and so little time... http://vermouth101.com/index.html http://vermouth101.com/vermouths.html The correct answer, IMNSHO, is the vermouth that you like. Of course to know that means you have to try different vermouths. Most bars seem to depend on Martini & Rossi as the "well" brand. How fresh it is may be a question of some doubt. But if it is not the most cocktail oriented place and the bottle has dusty shoulders and they take it right off the shelf then RUN, don't walk away! Or at least don't bother with a Manhattan there. A more cocktail oriented bar might have a few options available. I love Carpano Antica but it definitely has a distinctive vanilla tone to it. There is a Carpano Classico that doesn't have the vanilla but it seems to be less common on store shelves. Punt e Mes, from the same company, intentionally has a bit more bitterness depending on your palate and preference. I have also become a big fan of Cocchi di Torino which is pretty readily available, not terribly expensive and of good quality. Dolin is also a nice consistent brand to me although they are perhaps better known for their blanc. One you have vermouth figured out then you can start exploring other styles of fortified wines for variations on Manhattans! http://vermouth101.com/quinquinas.html See, nothing to it! Link to comment Share on other sites More sharing options...
scratchline Posted November 1, 2016 Share Posted November 1, 2016 Cocchi Dopo Teatro is my new favorite. Schlepped three bottles back from Turin before realizing that it was available in the US in 500 ml bottles. Oh, well. I also prefer the Carpano Classico to the Antica which is too vanilla-y for me. But the Classico is all but impossible to find. Martini and Rossi Gran Lusso is another favorite. Vermut Negre from Spain. And Martellletti, my wife's favorite. A lot of great vermouth out there! -Mike Link to comment Share on other sites More sharing options...
n811 Posted November 1, 2016 Share Posted November 1, 2016 Vya sweet and Rittenhouse are the Manhattan for me. Link to comment Share on other sites More sharing options...
pinkfloyd4ever Posted September 1, 2017 Share Posted September 1, 2017 (edited) My favorites are Dolin or Carpano Antica. Vermouth is susceptible to oxidation spoilage and I got sick of only making it halfway (or less) through a bottle before it had gone bad. So now I always buy the small bottles if possible, use a Vacu-vin stopper, and store it in the fridge once opened. Edited September 1, 2017 by pinkfloyd4ever Link to comment Share on other sites More sharing options...
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