How to Use Up Your Dry Vermouth
Dry vermouth may be the bottle I reach for most often, since it’s useful in cocktails and cooking alike, and it keeps longer than an open bottle of white wine. (Do note that the wine-based aperitif doesn’t last forever, though, especially on your bar cart. I try to buy small bottles to store in my fridge and get through them, once open, in about a month.) And while I’ll happily drink vermouth on its own, we could all use a little recipe inspiration now and then. Here are 31 ways to sip dry vermouth and use it in your cooking.
Photo by Peden & Munk1/31Rhubarb-Fennel Gin Cocktail
For every dry vermouth cocktail that's on the stiffer side, there's a dry vermouth recipe that's light and fresh, like this zingy pink option made with fennel, rhubarb, and gin.
Photo by Nicole Franzen2/31Django Reinhardt
This cocktail from Day Drinking by Kat Odell is brunch-perfect and so easy. Just combine your favorite dry vermouth with fresh lemon juice, simple syrup, and some muddled orange. Think of it as a nice change from your standard mimosa.
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Dana Bonagura3/31Oven Risotto With Crispy Roasted Mushrooms
Photo by Doron Gild5/31Nurse
Maybe this simple aperitif from Meehan's Bartender Manual doesn't actually have medicinal qualities, but it is wonderfully refreshing. All you need is that bottle of dry vermouth, some club soda, and a cucumber.
Photo and Food Styling by Anna Stockwell6/31Braised Celery With Lentils and Garlic
Searing, then quickly braising, celery in flavorful dry vermouth turns the humble vegetable into something worthy of a main course. (Of course, adding marinated lentils, crusty bread, and a fried egg doesn’t hurt.)
Photo by Joseph De Leo, Food Styling by Anna Stockwell7/31Fifty-Fifty Martini
If you're not sure you're on the martini train, I urge you to try one of these, a silky combo of good vermouth and a high-proof, full-bodied gin in equal proportions. This is how they were served circa 1910, and in my house, it's how they're served now. For another lower-proof take on the martini, try a saketini.
8/31All She Wrote
One great thing about this delightfully bitter vermouth-based drink from Batch Cocktails? You can mix it in advance and store in mason jars for later. It's delicious fresh, but even better after a few weeks in the fridge.
