Vermouth

B) Sweet (usually with a muscat flavor) sweet or ItaUan-type vermouth... 

Why cocktails Why now Probably a couple of reasons. They ve had their heydays before, in the late nineteenth century, the early twentieth century, mid-century, and with the retrospective revivals of the 1980s and 1990s, when lounge culture and cocktail culture synonymously changed the way many people socialized. Cocktail drinking became a young, urban style of life unto itself—a martini culture that transcended gin and vermouth. 

Mix, it appears, wanted nothing less than a signature drink. When you ve got more stars than a movie, you don t rest on how many cosmopolitans you sell, I m guessing. The restaurant s bar, which employed Thierry Hernandez, and now Xavier Herit, from the Hotel Plaza Adienee in Paris, tried a truffle martini—truffle juice sprayed onto die glass in place of vermouth, with orange vodka. For an idea so potent, it was a nondescript drink. The truffles used were... 

The dry martini, with a minimum of dry vermouth, is the little black dress of drinks, and that s what the young martini moguls want a hot handhold on. You order it dirty if you re freaky. 

But some of the more stylish players on the cocktail scene are hitting on a different flavor sweet vermouth. 

Sweet vermouth is, like dry vermouth, a brandy-fortified wine mixed with botanicals like herbs, flowers and roots. Sweet vermouth is closer in taste to what people associate with a standard aperitif base, like Lillet or Dubonnet. 

Sweet vermouth is a component in two popular aperitivo-like cocktails, the Negroni and the Americano, each of which includes Campari. And the Manhattan, one of the nineteenth-century drinks that began to reduce the fanciful art of the cocktail to a science by the twentieth century prefers sweet vermouth, though it can... 

At La Bottega, in the Maritime Hotel, on Ninth Avenue between Sixteenth and Seventeenth Streets, the bar serves a Martini Rossi Rosso, which is a vodka martini with sweet rather than dry vermouth. 

The switch is a clever one.Though the taste is new, the idea is old. Among die major branches of the martini s genealogical tree is the Martinez, a gin and sweet vermouth cocktail, mixed in a reverse proportion to the modern martini, that presses a paternity claim called into question by the fact that no one can agree on who fathered die original Martinez, or where or with what. 

In a shaker filled with ice, shake the vodka and sweet vermouth. Strain into a chilled martini glass. Add a healthy dash of orange bitters. Garnish with orange twist. 

Llsing my printout, Ms. Jackson mixed Champagne, Chambord, dry vermouth and lime with a bartender s instinct. 

Chill a 7-ounce Champagne glass. Rinse the glass with the vermouth (reserve the vermouth). Add the lime juice and Chambord. Fill the glass with Champagne. Top with the reserved vermouth cherry juice and bitters. Garnish with a cherry. 

The Dirty Jane is a gimmick, and it is also a great cocktail. (I ve put my resignation in a sealed envelope to be opened upon this recommendation.) Part martini, part deli sandwich, it is a vodka martini, no vermouth, with a wedge of pickled green tomato instead of an olive. A splash of the pickle brine makes it dirty, as a splash of olive brine would make it a straight dirty martini. The drink itself is a clear liquid. 

Popular tastes have changed the standard manhattan, invented in the late nineteenth century, into a bourbon drink, most bartenders agree, with sweet vermouth and a maraschino cherry or twist of lemon. 

Expert bartenders will make the distinction between a manhattan, a perfect manhattan, which is a mix of sweet and dry vermouths, and a dry manhattan, which uses dry vermouth instead of sweet. 

I had three revelations in rapid order the Bo Hai is the new martini plum sake is the new vermouth and plums are the new olives. No, I hadn t been drinking. I was just getting started. 

The two questions to answer about the martini are the ratio of gin to vermouth, and how to mix it—to shake or stir. Mr. Conti uses a 6 to 1 measure and stirs. 

Ask a bartender unfamiliar with the Tuxedo to go lightly on the anise, usually a pastis like Pernod, which is overpowering to the drink. Properly proportioned, it is an aperitif in black tie—convivial and dressed to kill. (A white tie is Benedictine, bourbon and vodka a top hat is apricot brandy, vermouth, vodka and Cointreau.)... 

Chill a martini glass. Fill a shaker with ice. Pour in the gin. Add the vermouth. Cover and shake. Put several cocktail onions on a stick and place in the chilled glass. Pour the cocktail over onions and serve. 

Vermouth Artemisia absinthum Pinene, thujyl alcohol Callus ND [24]... 

The procedures used in winery operations vary greatly, depending on the types of products produced and their market. A small winery producing only one type of red wine may need only a few different analyses. A winery producing grape juice, grape concentrate, table wines, dessert wines, special natural (flavored) wines, vermouth, fruit wines, high-proof spirits, and commercial brandy will require many different types of analyses. 

Wine Cabernet Sauvignon Champagne Claret Claret (reserve) Dry white Riesling Rose Vermouth... 

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