I meet an Expert - Vermouth (& fortified/aromatised wines) explained!
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- Опубликовано: 19 июн 2024
- Vermouth or Vermut? What is it? Is it good for cocktails? Can you drink it on its own? If you want the answer to any or all of these you've come to the right place.
And, if you've watched any of my videos before you'll know I love vermouth and love using it in cocktails. In one ingredient you can pack so many flavours and levels of complexity. It's an ingredient I recommend you get to know a whole lot better.
To do so, I caught up with my good friend, wine guru and vermouth expert Sacha Imrie of Melbourne restaurant Daughter In Law (www.daughterinlaw.com.au). In this video we work through a number of different vermouths (as well as americanos and quinquinas) from all around the world to help demystify this wonderful product and help you understand how to use the different varieties.
The brands we discuss are Lillet, Cocchi, (Americano & Di Tornio) Punt e Mez, Casa Mariol, (Negre & Blanco) Antica Formula, Regal Rogue, Adelaide Hills Rose & Dolin Dry.
For those interested in the Martini episodes I mention - • How to make a Great Ma...
Link to Masterclass Playlist from the end of the video - • Cocktail Masterclasses
#vermouth #vermut 
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My mind is blown right now... 🤯 I had NO idea people sipped vermouth on the rocks!! But it makes sense after watching this. 😁 Thank you so much for opening a whole new corner to the world of cocktails!!
You’re so welcome David!
RUclips gave me this channel. The algorithm finally worked. Great content and charming host
I’m in love with everything happening here.
😂🍻
Great info on a liquor that is somewhat mysterious to some of us. Thanks for posting.
I’m glad you found it useful!
Uh, it's a wine you heathen! I'm joking lol. I just bought a couple of bottles so hopefully I'll take away something from this vid.
This was eye-opening. Gave me a lot of great ideas for upping my mixology. Thanks for putting this together. Much appreciated!
Smart young Scot(s), speaking on a subject dear to my heart, with excellent knowledge and authority.
Hell yes.
Keep it up BTB!
Thanks pal, so glad you enjoyed!
Made me want to sip on some vermouth while watching. I love exploring new things and having vermouth on its own is definitely on the list now! Thank you ladies.
This was so interesting! Vermouth was a little intimidating, because I wasn't sure what it was, but I'm excited to experiment with different types now.
Let me know when you do!
Had no idea how complex this stuff is! Enjoying all these videos. Extremely well done.
Thank you so much for the support!
Thanks. Very informative. Love the presentation and the enthusiasm. Your passion is readily apparent.
Thanks Tom! So glad you enjoyed it 😊
Wow! What an educational vid on vermouth. As usual, a brilliant instructional from Cara. Thanks to Sasha, too.
Thanks pal! I’ll pass that on to her 😊
Thanks for the good and clear explanations, I was kind of lost with all those different types of vermouth and when to use them but now I feel more educated 👍
So glad you found it useful pal!
A real eye opener for me. Pardon this beer and whisky drinker’s ignorance, but heretofore my thoughts of vermouth were “that martini ingredient.” It was like a game of word association; you say “vermouth,” I say “martini.” As rich and varied liquors are in general, it’s amazing how much vermouths in particular are. Now I know 🙂
Totally, and it’s the same for so many folks! So glad to get to introduce people to how versatile they are 😊
Cara amd Sasha are rockstars of knowledge, expertise, and loveliness. This was one of my favorite videos you’ve produced. Can’t say enough how happy I am to have found your channel. It is one of the night spots of RUclips. My only regret is that I don’t live in Australia and can’t just jet over to bask in the glow of a drink from Cara Divine (during non-pandemic times, of course). Thank you! Slàinte mhath!
Thank you for the kind words Paul- I’d love to have you if you’re ever in the area!
Just fascinating. Sweet, Dry and Rosso were all I knew of one of my favourite drinks. Ice, a slice of lemon and a warm summers evening - my idea of heaven. This was an education to say the least. To the cave a vins I must go on the next trip across the channel.
Well, I’ve been drinking gin martinis for years. Finally decided to learn a bit about the ingredient of which I try to use the least. Fantastic presentation. I learned a lot. I have always kept the Dolin in a cabinet. Oops! Just tried an Italian dry vermouth that is only a few days old. Wow! What a difference! I think I’ll pour out the Dolan and start my martini over. Thanks again!
This video is so aesthetically perfect.
Thank you! I used to be afraid of vermouth. I always thought it was a good way to screw up an otherwise good cocktail. I'm learning a wealth of information from you! I'll proceed s-l-o-w-l-y. ;) Cheers!
Woah, THANK YOU for such an great content! I just start to drink vermouth, mostly on my homemade negronis, and I generally use Punt et Mes and, now, I'll be trying a lot of those thanks to your awesome class!
So glad you enjoyed pal!
Awesome very informative!! Fun to watch you two
Once again Accessible and easy to understand can’t wait for your discussions of about Campari.
Thank you! I love working with Sacha, she is so knowledgeable.
Red makes me feel like I'm at home in jammies watching my favorite show and eating soup. That has to be the best compliment I can give anyone
I live near Chambéry which is where Dolin is from, I especially love the white Dolin, for cooking and cocktails, perfect with onions ! Greetings from Savoie 🙃🇩🇰
Great vid! You guys seemed relaxed yet professional ;D
An Awesome and a very informative video!.Ive been trying to track down a bottle of Antica formula for ages😂, love it
Thank you so much! So educational. As others have said, vermouth always seemed like part of the booze occult to me. Now I really want some!
So i glad i watched this. Literally just went and put my newly opened Vermouth in the fridge haha
Thanks so much! I never tried or understood what it was. Sounds fun to experiment with.
Certainly going to help me expand beyond carpano antica. Great stuff!
Carpano is still an all time fave but so much out there to explore!
Lovely Scottish women teaching us about booze. Sometimes the internet is awesome.
😂
Why are Scottish women so beautiful
@@zunefsu87 Celtic blood
Right?
Make that two lovely Scottish women. Shaaating
Thank you so much for demystifying this exciting new category (for me anyway), and for teaching me that Cocchi Americano could oxidize after opening if not refrigerated...*runs to the bar to "save" the Cocchi Americano*.... Also, thanks for helping translate the generic "dry", "sweet", and "bianco" terms that are so often used in specs over an actual brand name...such a terrific channel!
You're so welcome, I love when I get comments like this!
My neighbour in Bulgaria has suddenly took an interest in cocktails after reading Kingsley Amis and I have always wondered how vermouth was made and who better to explain than two Scottish lasses. My favs from our first cocktail experiment were the vermouths. Thanks.
Love that!
Just found this channel, and watched through a few videos. Very informative and well presented, with passionate hosts. Subscribed, and very much looking forward to exploring your backlog.
So glad you like it pal, happy to have you!
Excellent video, informative but also down to earth, I always think vermouth is really overlooked as an on the rocks drink or as a spritz
Thanks Dan! So do I, obviously haha.
Not for nothing but you can learn a lot from these young women. Plus listening to that accent is just so cute. Beautiful young women with superior knowledge behind the bar. Damn, you must be in very high demand. Love the videos.
Man i absolutely love Noilly Prat, neat, with ice, in a martini, any way. Love the dry bergamot-esque kind of citrus notes
Exactly!!
I was going to chime in with my appreciation of Noilly Prat in my collection (along with Lillet and antica Carpano) but I’ll just agree with you and say “thank you” to Cara and her channel. Well done!!!
Great information ladies! I did not realize that Vermouth can be a stand alone drink. I used to have both a sweet Vermouth and dry open at the same to make martini and Manhattans. Even with 350 ml bottles, I would end up throwing some of them away after about a month. Now I can drink the rest up on the rocks! However, it is unfortunate that Vermouth brands are limited in my area.
Absolutely, or add some soda to it to make a spritz! Great to have the excuse of not wasting it to have a drink...haha. Hopefully if we spread the word, great vermouth will become more readily available!
I didn't know either, didn't know that vermouth was a wine either, now, we know, cool
Very well done, thank you for the insight.
Terrific and very informative video - better than some of the books published about vermouth.
I’m so glad you liked it!
I love that you’re Scottish but you had an Aussie accent that came in and out, and that was so interesting to me and then you said you were in Australia, and it all made sense. Great video !!!
Haha sorry to be confusing!
I figure the Ozzies get most of their accent from the Scots and Irish... so it all makes sense.
Aye they mentioned Australia, as an Australian im loving this even more ontop of loving these 2 stunning babe's teaching me about vermouth, came here because I just bought a bottle of antica formula sweet vermouth so keen to learn about it
I can look at Sacha and listen to her all day 😊
Me too haha!
i wish restaurants and shops here in the states would do more with vermouth!! there’s so many great options that aren’t fully utilized
True, the only brands I’ve seen sold here are Martini, Gallo, and Dolin.
Came for the Lillet (my favourite alcohol) stayed for the accents ;p
Great video! Subscribed!
Hahaha thanks pal!
Loved this, thanks!
So glad you enjoyed 😊
good lessons on vermouth. lovely. thks ladies
Thank you, new things to find
I’m mainly a wine guy so vermouth is something I like a lot. I love the dry ones.
Can’t go past the Casa Mariole - a great find when we used to live in Melbourne! We get a bottle shipped every month or so direct from Bomba. Perfect for our weekly vermouth hour
So glad you like it Dan!
Loved the video. Always interesting to explore different vermouths. Noilly is my go to, but I always try to have some Lilley as well. Would like to find more Australian vermouths but not always sure where to find them. It would be good to have a video on some of the bitters and other types of common cocktail ingredients (I’m thinking things like Cynar, Benedictine and so on).
Definitely, I think Amaros are high on the list to do! Whereabouts in Australia are you pal? There are so many great vermouths now. Nick’s Wine Merchants in Melbourne have an amazing range and I’m fairly sure they ship around the country.
I’m in Sydney, and definitely use Nicks as my go to online. Otherwise it’s the local Dan Murphy’s. I’ve tried one of the regal rogues, but haven’t seen many others. Will have to have a look into the Adelaide hills vermouth. Picked up a manzanilla today to try a Jabberwock 🍸
I love listening to you. It doesn't matter what you say.
there is wonderful vermouth coming out of southern Spain.
ALVEAR makes a really great one. They're a traditional winery that specializes in fino from the montilla-moriles region.
If you can get a hold of it, very worth giving a whirl. or two.
Big fan of Spanish vermouth- I haven’t tried the Alvear but the Lustau is good for the price point!
I love sweet vermouth on the rocks. Great choice for a video!
Thanks Pal! What's your vermouth of choice?
@@BehindtheBar Cocchi di Torino is a favorite as a sipper. For mixing, Cinzano is a favorite. I also really enjoy the Spanish vermouths, and find Miro is an excellent balance between sweet and spice. For a true taste adventure, Ransom makes a very bold sweet vermouth.
Nicely done ladies! I've only stumbled on to Vermouth fairly recently , thanks for the in depth discussion.
Thank you pal, glad you enjoyed it!
@@BehindtheBar I'm a bit worried ....when I bought my first bottles of Vermouth (several), I never pit them in the fridge after opening ! (Hope they don't make me crook)
Haha they won’t make you crook! Might just lose some of their flavours and start to taste a little ‘off’ over time
@@BehindtheBar :) That's a relief ! Thank you
You guys are awesome!
You are!
Great content.
Problem: most of these brands don't sell small size bottles.
Drink more.
In all seriousness just do what I did buy a load of small medicine bottles big enough to fit the cocktail in and pre-mix then stick them in the freezer (unless you're making a really weak cocktail). With the extra alcohol content they won't deteriorate nearly as fast, if at all, and on top of that they're in bottles with very little headspace and they're stored at about -14c.
The cocchi and dolin are sold in half/375 ml bottles.
I’m getting pissed up on my own in my kitchen drinking Dolin Rouge Vermouth with a twist of lemon and having a bloody great time, THANK YOU!
Yass 🤘
Im not 100%sure but i think today is the day when im having vermouth for the first time, so i wasnt sure what it actually is, so thats why im here! Thanks for educating me!
Hope it went well for you!
@@BehindtheBar yes it did!
I would listen to them talk all day
Super helpful video. Could you make another video like this about amaro? There are so many different varieties, and I am wondering which ones go in which cocktails, and which ones are good substitutes for each other. Cheers!
It’s definitely on the list!
Would love to see another video that also features more aperitivi that are fortified wines or wine based, and how they can work in place of a traditional vermouth! Awesome content, thanks for making it
Or at least a big ol amari video
We will definitely be doing an amaro video and want to do lots more videos looking at different families. Unfortunately we haven’t been able to film much due to restrictions but really hope we can do more of these soon!
@@BehindtheBar Excited for youall to be back in the saddle
I know I’m late but Cardamaro which is a wine based amaro is excellent so is Cochi barolo chinato not sure what it’s considered but another excellent drop..
@@THEghiim my favourite amaro atm is Lorenzo Inga Antico amaro di Serravalle absolutely love that stuff..
Totally Agree with you sister
Great Vid.... Very informative. 2 lovely, smart lasses. No mention in passing of Wormwood's contribution to Absinthe and the narcotic/hallucinogenic effects it imparts ( The Green Fairy?!?) , and why Wormwood infused alcohols are banned/ highly regulated in some countries ?? Otherwise, love the content. Keep it up. Best Regards from Canada.
I definitely plan on getting in to the wormwood wormhole at some point!
Hi Cara & Sasha, very interesting show! I use the Carpano Antica Formula in my negronis, it is the richest flavour. Dollin dry makes a great Martini, Punt e Mes when stipulated in a recipe. I have both the Lillets but rarely use them. The Cocchis are very good, Torino sweet is good in a Negroni, Americano I rarely use, Rosa is fantastic in an Alba Rosa (the recipe is on the bottle). I keep them all in my fridges.
Nick from York
Glad to hear you keep them cool 😎
Thank you for putting this video together! Any opinions on Dolin Vermouth Rouge?
I think the Dolin Rouge is yum but given that I mostly use sweet vermouth for cocktails it can be a little light - it gets a bit drowned out in a Negroni for instance.
Amazing
I really love vermouth, it’s delicious.
Agree!
Had me going at 00:41 - thought it was made from grapefruit! :)
Enjoyed the video, thanks
Hahaha I hadn’t even noticed that!
@@BehindtheBar Too much sampling? :)
Im in the Vermouth and Apertivo/Amaro rabbit hole...suppose there are worse places to be. But it.is it's overwhelming, so I enjoyed this vid...Thx!
Hope you found it helpful!
Great info. Most bars in the USA keep a bottle of cheap vermouth in the bar, not refrigerated and often way, way, way too old. While fashionable to order a dry martini, I suspect most people don't want vermouth because most of the vermouth they have had was spoiled. If you want chilled vodka, order it....don't pretend to enjoy a martini.
Exactly, we actually discuss this in the martini videos- most people don’t think to taste their vermouth before using it and it can ruin the drink. Thanks for the comment!
My favorite distillery, Bull Run Distillery (in Portland, Oregon), made a bourbon finished in vermouth barrels. It was... interesting lol. Somehow it picked up a lot of candied cinnamon flavor. Wasn't something I loved, but I'm always into fun experiments!
Whoa! That is interesting, I think it would very much depend on the vermouth...cool to try though! Wonder if it makes a good Manhattan...
@@BehindtheBar I've already drank it all, so I'll never know 😂
Adam Farnsworth 😂
Love your knowledge. You make it sound so delicious. Anyone watching someone in the US drinking Vermouth on the rocks will think… damn that person has hit a new low. Clear sign of a cry for help. 😀 we are so ordinary
😂
Can't say I've ever noticed the taste in cocktails, might have a get a bottle or few, for testing of course.
Good looking and intelligent Great video I can almost taste it
I also drink a small glass of Absinthe and soda water when my tummy is upset. It has a lot of the same herbs.
When I had a Negroni with a $5 vermouth (Tribuno) after having a Negroni with a $35 vermouth (Antico) I never went back to the cheap stuff! Bleh!It is so worth investing in a delicious vermouth!
can enjoy antico neat soooo tasty
Give Perucchi a try, too
That's racist
Which gin did u use?
again: love these vids... sending love and yt algorythm stats xP
🙏
In addition to storing open vermouth in the fridge, does vacuum sealing the bottle help extend the life any? I keep Dolin Blanc, Dry, Sweet, and Antica Formula 375ml on hand, as well as Lillet Blanc and Rouge 750ml at all times for various cocktails, and it takes me a while to go thru all of it. Not sure if sealing them like you would an unfinished wine bottle would help, hurt, or not make any difference at all. Any advice is sure appreciated, thanks from Tennessee!
Absolutely, it’s the oxygen which makes the change so vacuum sealing will help. That’s a good selection! The dry will be the most changeable, the rest have enough sugar in there that they’ll be stable for a while- at least a few weeks/month 😊
I dont like martini, and thats all we have over here, so took a long time to discover vermouth! I love it so much tho
Tuscan Vermouth is THE BEST! 🥃❣️✨
I read your comments about vacuuming to preserving vermouth, what about using a wine gas to preserve vermouth. Would that help in preserving it longer?
Absolutely if you have it! Vermouth is just fortified wine so you just want to treat it as you would regular wine, but you have a bit more time haha!
My favourites are Yzaguirre reserva and Vermut Blanc de Falset. I actually prefer them to many italian Vermouths, and I come from Turin...
I really love the savouriness a lot of Spanish vermouths have!
Think I’m heading to Dans this weekend , see what’s on their shelves. So now I know
Hello, is there any ideas on what to do with a bottle that might has already gone bad? Notice some people make wine vinegar?
Great Videos, keep up the good work :)
Hmm has it gone sour already? I’ve never really had one go that bad, just taste oxidative so I usually use it in cooking.
Good to know about vermouth ...chears🍹🍹🍹🍹🍹🍹🍹
Cheers!
Love the Lillet Blanc for my Vespers. I have a bottle of the Lillet Rouge (mistaken purchase) and want to know your thoughts on cocktails to make with it. I drink Manhattans, but not Old Fashions. Thanks!
It definitely works to make a lighter version of e.g. Manhattan, Negroni etc. but is also delicious in a spritz!
Awesome video and super informative! Instant sub. Any insight into which ones might be vegan? My friends are turning vegan one after the other and it's tricky finding info on what's vegan and not... Keep up the great work!
Oooh that is a tricky one as most will go through the same fining process as wine which makes it not vegan- whereabouts are you situated and I can see what I can find?
@@BehindtheBar yeah it's a pain! I've been able to find out that the dry dolin should be vegan, and some vermouth brand called yzaguirre should be... But never heard of that one and some options would be nice to have, hehe. I'm in Sweden for what it's worth. (Pretty weird alcohol situation here as we have a monopoly on alcohol governed by the state, but that's another topic).
Thanks!
Rikard Georgii if there’s any you particularly want to know about you should just email them and ask! Good luck in the hunt- I actually had someone recommend Yzaguirre to me today so will have to hunt it down.
@@BehindtheBar Will do! Keep me posted on the Yzaguirre and I'll keep you posted on the vegan end too :)
I love these videos. I'm American and my wife always says I can't tell an accent from another. I did in fact think a guy from South Africa was from New Zealand on a train, so she may have a point. But is your accent really Australian? Please tell me no. LOL
Hahaha no Sacha and I are both Scottish originally but have lived in Australia for about 5 years. She’s east coast and I’m west coast, it’s funny that it makes such a big difference in such a small country. I’m glad to hear you’re enjoying the videos!
Lovely video. I first tried Martini Rosso for a Negroni, but it was too bitter. Love making White Negronis with Antica Carpano Bianco. We will see what I try next. Any recommendations for a Negroni?
Try a sweeter vermouth like Cocchi Torino 😊
Love Antica Formula!
Very nice.
Thanks again. Yes, I do drink on the social level and responsibly but with great food as well. And I don't have a car..
I also love absinthe, Sambuca, and Scotch. Believe it or not I've never been drunk.
Hic.
@@oconnellp I just never drink past my limits. That's all.
Oh shut up
@@Ben-qz6kg yeah future me here. I've gotten a strong buzz since then. I don't think drunk drunk would be fun.
I'm curious what you think about Cappelletti's aperitivo -- have you covered it before?
Though it's an aromatised fortified wine, folks often describe it as somewhere between Aperol and Campari. I just picked up a bottle today, and I think it drinks much more like a vermouth (although maybe there's more of a gentian than wormwood note). It felt lighter than both Aperol and Campari (to me, Aperol is actually still very bitter, even compared to many red vermouths).
So I think it'd be more suitable as a red vermouth sub rather than an Aperol/Campari sub. Would love your thoughts, if you've worked with it!
Y’all have the sexiest accent, I could listen to you talk for hours !
new subscriber here 👋 loving your channel. just chipping in to say that 8:52 is *very* wrong. "amEricano" obviously _does_ come from american, it's the name of a classic italian cocktail (from which the Negroni later originated). "amAro" is a bitter herbal liqueur, as you explained in your 'home bar basics' video.
apart from that minor detail, it was fun learning about different styles of vermouth from the both of you
Hello pal! Thanks for chipping in and nice to have you. We’re both right:
www.cocchi.it/en/wines/americano/
Americano comes from ‘amaricato’ meaning bitter and the American habit of adding soda to their drinks (same as the Americano cocktail). I do think in differentiating Americano from other aromatised wines, the bitterness is really the main difference hence why we focussed on that 😊
Americano sits somewhere between a vermouth and an amaro in flavour profile.
@@BehindtheBar huh, so the name is kind of a play on words! the more you know 🤷♂️
thanks for the info 🙃
Any advice on preservation? Does someone sell vermouth in vacuum plastic bag so it does not oxidize?
Also can we get record of Sacha saying "wormwood" couple of times slowly :-D
Haha I’ll be sure to ask her! Unfortunately no plastic bags as far as I’m aware, although boxes (know in Australia as goon bags) of vermouth could actually be a great call! Otherwise some brands do mini 375ml bottles. If you keep it in the fridge it will last a while though, and if you don’t quite get through it I’ll use it in place of wine in cooking so it doesn’t totally go to waste.
Which Vermouth is best for the Dry Martini? Got a fantastic Dry Martini in Italy but can't remember which Vermouth they used. I think Noilly Prat, Dolin and even Martini extra dry work fine, but is there anyone that is the optimal choice if I want to make a world class Dry Martini?
If it’s a dry Martini then there’s not too much vermouth in there, so I generally do stick to something crisp and clean like Dolin. There’s a great local one here called Maidenii, using a really good quality wine base and local botanicals so it’s more savoury and herbal- maybe you could look for something like that which has a stronger flavour?
I drink my vermouth straight. I like it slightly past shelf life, sweet, and chilled. I do not however like it mixed.
I also quite enjoy the slightly oxidative characteristics when it’s a little older. Doesn’t always work in cocktails but if you’re drinking it straight then happy days!
@@BehindtheBar I always drink everything straight. I believe mixing drinks bastardizes the original whiskey makers work. Like seasoning a fancy French meal.
@@joebaumgart1146 Same with food; cakes are really good once you get the three cups of flour down. The baking powder is so fizzy!
Chinato anyone? Love it
So cool to see vermouth getting star billing in a video!