Dry (White) Vs. Sweet (Red) Vermouth: Which Should You Use?

what about for cooking i use white dry vermouth in my cooking alot

Great video, but as I have read, Red Vermouth is elaborated with a white wine base, and the brownish coloration comes from the caramel addition. Could you mention any example of a red vermouth that is made with a red wine base? Thanks again for the great explanation of all the concepts!

I love your specs on Gin Martini, but I would say that it's not dry at all. Moreover it's a Classic Gin Martini 2:1 ratio. For Manhattan, Cocchi would be much better as Antica is very overpowering. Antica is fantastic to sip on the rocks, but makes very bad Martinez, Manhattan, Negroni, Americano..

Vermouth is the French spelling/pronunciation. Vermut, your German word, is still used in Spain today. The Vermut culture in Spain is top class and is traditionally drunk before lunch. You go for a Vermut on your way to lunch. I love it.

The Artillery is my favourite sweet vermouth cocktail

Cocchi is my go-to for cocktails like Martinez, Manhattan, Negroni. It’s fantastic. I vacuum-seal it as opposed to refrigerating it (especially because the bottle is so tall).

Super helpful!

🇹🇹🇹🇹🇹🇹🇹🇹we love it

I love the Yzaguirre reserva, as well as of course Antica Formula…

The best Vermouth I ever had was in Madrid from a very small bar home made vermouth can’t get in the US 🙁

Great primer on vermouth. I particularly like your version of the martini which I have been imbibing for several years now.

I love the Martinez. Probably my favorite.