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Tennessee Dave

Vermouth

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Tennessee Dave

Ok you Manhattan gurus.  Want to make some of these.  What is the best Vermouth to use?

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JoeTerp

I've been using Carpano Antica

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Harry in WashDC

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

 

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BigPapa
10 hours ago, JoeTerp said:

I've been using Carpano Antica

Love this as well!!!

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tanstaafl2
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! B)

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scratchline

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

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n811

Vya sweet and Rittenhouse are the Manhattan for me.

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pinkfloyd4ever

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 by pinkfloyd4ever

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