Vermouth


Each manufacturer uses a proprietary formula, so brand tastes differ considerably. Generally, Italian vermouths tend to be stronger, e.g. more bitter and spicy, and their sweet vermouths have strong caramel overtones. French vermouths are subtler, and rely as much on aroma as taste for their flavor impact. Some specific vermouth formulas are also no longer sold under the name vermouth, but rather under special names, e.g. DuBonnet, Lillet, Campari, Punt e Mes, and Cynar.

To start using vermouth in cooking, conduct a taste test to see which brand you prefer. Three manufacturers produce most available vermouth; each produces all varieties but is noted for a certain specialty. Martini & Rossi is famous for its extra dry vermouth, which is the bartender's standard when making a martini. Cinzano invented the bianco and rose variations, both slightly sweet. Noilly Prat in Marseilles is credited for inventing dry vermouth; its flavor is subtler and is rated more highly as an aperitif rather than a cocktail mixer. Two other manufacturing names that you may find are Stock - which is the most popular brand in Italy - and Vya. Vya is a Californian manufacturer marketing a high end, gourmet Vermouth that has earned rave reviews.

Of course, no column about vermouth would be complete without noting that both dry and sweet vermouths are indispensable ingredients in many classic cocktails. For a great web guide to cocktails made with Vermouth, look at Webtender.


Mussels a la Mariniere (Serves 4)

    4 dozen mussels
    2 tablespoons butter
    1 onion, chopped
    1 cup chopped parsley (optional)
    Ground pepper to taste
    1 cup dry vermouth (or more if necessary)

Scrub the mussels and pull off any beards. Discard any that do not have tightly shut shells.

Melt the butter in a saucepan with a tight lid that can hold all the mussels. Sauté the onions until they are soft, about five minutes. Add the parsley and pepper and cook for an additional two minutes. Add enough vermouth so that there is ½ inch of liquid in the bottom of the pot. Bring the liquid to a boil and add the mussels. Cover the pot and steam, shaking occasionally. Start to check the pot after five minutes and remove the mussels that have opened. Discard any mussels that do not eventually open.

Transfer the mussels to a bowl and spoon the liquid over them.

If you enjoyed this article, please take a look at my course at SuiteU, Bartending 101.

The copyright of the article Vermouth in Cooking Basics is owned by Lindsay W. McSweeney. Permission to republish Vermouth in print or online must be granted by the author in writing.

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