In a 20th-century martini, vermouth was an afterthought. (And often spoiled; it should be kept in the fridge, BTW.) But in the last decade or so, Americans have come around to the herbaceous charms of these fortified wines—in spritzes, on the rocks—and liquor store shelves are beginning to reflect the kaleidoscopic range the category has to offer. No matter how wet you like your martini, seeking out quality vermouth will take your favorite cocktail to places you never thought possible.
C. Comoz Vermouth de Chambéry Blanc
Blanc vermouth is off-dry, with just enough sugar to lend your martini a certain mouthwatering quality. This example from C. Comoz is balanced by plenty of Alpine herbs and bitter botanicals.
Lustau Blanco Vermut
Sherry-based vermouths like this one exist in a category of their own, combining herbs and botanicals with the distinctively salty, yeasty aromas of Jerez’s namesake oxidative wines.
Dolin Dry
Dry, crisp, and no-nonsense, it’s the industry standard. Ideal for when you want to close your eyes and imagine you are at a hotel bar.
Uncouth Vermouth Bianca
This bracing, mugwort-forward vermouth is arrestingly dry and made from all New York State ingredients—Long Island wines, Finger Lakes brandy, and foraged botanicals from the producer’s Hudson Valley farm.
La Quintinye Royal Extra Dry Vermouth
Hailing from Cognac, this intensely aromatic expression boasts 27 different spices and botanicals. Every bit as delicious on the rocks as it is in a cocktail.
Gutiérrez Colosía, Elcano Fino Sherry
Okay, this isn’t a vermouth at all, but sherry can make a very compelling swap—don’t knock it till you’ve tried it. Bone-dry and nutty, this fino lends a martini an exciting bitter edge.
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