From Martinis to Manhattans: The essential guide to vermouth

Imagine a world without Martinis, Manhattans, or Negronis, and you’ll start to realise the importance of vermouth. As criminally underrated as it is delicious, vermouth is a versatile fortified wine that can be drunk neat, in cocktails, or even used for cooking! It is loved by bartenders around the world for its versatility and its ability to lower the alcohol content of many cocktails.

But what is vermouth, this magical ingredient that has found its way on the shelves of almost every bar on the planet? Read on to learn all about vermouth!

A quick history of vermouth

From herbal remedy…

Like a surprising number of other liqueurs out there, the fortified wine we now know as vermouth started out as a medicinal beverage. It became very popular from the 15th century onwards. The word “vermouth” itself comes from the French pronunciation of the German word for wormwood, which was a popular remedy for stomach issues back then. The wormwood was distilled into a strong alcohol which was mixed into the wine, sometimes with other herbs or spices, turning it into a delicious, bitter fortified wine.

… to traditional digestive…

Despite what these origins might suggest though, it is the Italians we have to thank for making vermouth into what it is today, quite a few years before the French put their own spin on the beverage!

In the 16th century, an Italian merchant based in Northern Italy started commercially producing his own “wormwood wine”, adding his own spices and herbs to the recipe. Before long, competitors began appearing all over Northern Italy and Southern France, and by the 17th century, the drink had made its way to England under the name vermouth.

Over time, though the basics of the recipe remained the same, Italy and France began producing two distinct types of vermouths. To this day, most Italian vermouths tend to be sweet, while French vermouths tend to be dry. Though people stopped drinking it as medicine, it became very popular in Europe as both an aperitif and a digestive.

… to cocktail superstar!

After taking most of Western Europe by storm, it was only a matter of time before vermouth made its way across the pond to America. By the end of the 19th century, it was used in cocktails like the now world-famous Manhattan. In fact, vermouth was so popular in America that most cocktails used twice as much vermouth as gin or whiskey!

The popularity of vermouth kept on growing through the year, reaching its peak in the 1950s with the invention of Martini and the creation of its most fervent defender: James Bond.

Though vermouth isn’t as prevalent as it used to be, it is still a crucial ingredient in many beloved cocktails, and more and more bartenders are starting to experiment with it again.

Meet the vermouth family

At its core, vermouth is a fortified wine that has been flavoured with herbs and spices. That means that, though there are a few distinct types of vermouth with different flavours, most of them use the same basic recipe.

First wine - typically white wine - is made from a few specific grape varieties such as Clairette Blanche in France or Trebbiano in Italy. At this point, some wines are sweetened with sugar syrup to create sweet vermouth. Then, the wine is fortified with some stronger alcohol before it is placed into wooden barrels. Dry ingredients such as herbs and spices are put into the barrels with the fortified wine in order to infuse into it as it ages.

The dolce vita of Italian sweet vermouth

Traditionally enjoyed by Italians, sweet vermouth tends to be richer and more spiced. Although it is also called red (or “rosso”) vermouth, it can be white or red in colour.

True to its name, sweet vermouth can be up to 14% sugar! That doesn’t always mean it tastes very sugary though, as the addition of dry ingredients gives it flavours ranging from bitter to earthy or even fruity.

Sweet vermouth pairs well with aged spirits like whiskey or bourbon. It is used in cocktails such as the Manhattan or the Negroni.

The refinement of French dry vermouth

Dry vermouth, also sometimes referred to as white vermouth, originated in France and is lighter and more herbal than its Italian counterpart.

Often made with no added sugar at all, dry vermouth is significantly less sweet than sweet vermouth, allowing its herbal and floral notes to shine through. It is typically made with more savoury and tart ingredients such as garden herbs or citrus.

Dry vermouth is a staple in classic cocktails like the Martini and the Vermouth Cocktail, where its nuanced flavours complement the botanicals of gin and other spirits.

The new wave of vermouth

Beyond the well-known sweet and dry varieties, newer styles of vermouth like blanc, rosé, and amber have emerged from the minds of mixologists around the world. Blanc vermouth, made with a mix of sweet and dry ingredients, is slightly sweet and herbal with floral and citrus notes. Rosé vermouth, crafted from red and white wines with berries and floral botanicals, offers a fruity, floral taste with subtle bitterness. Amber vermouth, infused with a variety of spices and caramelised sugar, has a rich, complex, and spicy flavour.

Conclusion

Now that you know more about vermouth, you can see why it’s so well-loved by bartenders everywhere! This fortified wine, infused with a blend of spices and herbs, has a distinct and versatile flavour that makes it the perfect ingredient in many cocktails such as Martinis or Manhattans. It can also be drunk neat, with or without ice.

There are two main types of vermouth: Italian sweet vermouth offers a rich, spiced sweetness, while French dry vermouth is known for its lighter, herbal notes. More recent styles, including blanc, rosé, and amber vermouth, bring their own fresh and innovative flavours to the table. Whether you’re mixing up a classic or experimenting with new recipes, vermouth’s diverse styles ensure it remains a staple in the world of cocktails.