Uh, why not both? I make martinis with dry and Manhattans with sweet.
Sweet is more versatile- e.g. negronis and Manhattans and does mor for a drink.
True. If I were forced to toss out one vermouth bottle it would be the dry one, but I can’t imagine making some drinks with sweet vermouth (like a Gibson).
We used to raid the folks liqueur cabinet and the Vermouth went untouched after one sip
This would make sense. Any vermouth that sitting in your parents liquor cabinet in the late 60s or early 70s would likely have been many months or years old (since the bottle was opened) and therefore rancid.
Axe the RESIDENT COCKTAIL EXPURT @Dennis_DeYoung his thoughts on vermouth preservation. I'm a cretin apparently for putting an open bottle in the fridge and trying to use in 5- 7 days.
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Axe the RESIDENT COCKTAIL EXPURT @Dennis_DeYoung his thoughts on vermouth preservation. I'm a cretin apparently for putting an open bottle in the fridge and trying to use in 5- 7 days.
Both sweet and dry are fine, but sweet vermouth, freshly opened is incredible.
Bloody Mary
Whisky, coffee, and half & half
Smith and Wesson