{"id":778,"date":"2008-08-19T19:59:11","date_gmt":"2008-08-19T19:59:11","guid":{"rendered":"https:\/\/www.cocktailians.com\/2008\/08\/the-truth-about.html"},"modified":"2008-08-19T19:59:11","modified_gmt":"2008-08-19T19:59:11","slug":"the-truth-about","status":"publish","type":"post","link":"https:\/\/cocktailians.com\/?p=778","title":{"rendered":"The Truth About Vermouth"},"content":{"rendered":"

Paul Clarke<\/a> drops some serious science on the San Francisco Chronicle<\/em> in an exhaustive takeout about vermouth<\/a> — the history, notable brands (with tasting notes!), styles, and even recipes.  Well worth your time.<\/p>\n

Here’s a wonderful sentence:  <\/p>\n

\n

[From] the approach taken by most American bartenders – who typically
\ndispense vermouth with atomizers, eyedroppers or simply a delicate hand
\nwhen mixing martinis – vermouth could be considered some sort of
\nbibulous antimatter.<\/p>\n<\/blockquote>\n

And that’s an accurate observation, too; last week at Landmarc<\/a>, I ordered a Hendrick’s Martini to go with my steak salad.  "And don’t be shy with the vermouth," I requested.  Our waiter was surprised and said he’d be sure to note that, and mentioned that their Martinis didn’t have vermouth unless the customer requested.  I emphasized that I did<\/em> most certainly request it, and that a Martini without vermouth is just cold gin (or worse, vodka.  Why drink an ice-cold glass of something that’s alcoholic but legally flavorless?)  The waiter got it, and shortly delivered a pretty good Martini.  (I’d previously gotten some fine Manhattans at the bar there, so I knew that they knew what they were doing, even if their customers are gun-shy with the vermouth.)<\/p>\n

But yeah, this blanket fear that vermouth is made up of equal parts fortified wine and plutonium has got to go — it’s just a flavor, and a good one at that.  (And as Clarke makes sure to emphasize, store your vermouth in the fridge, and it does turn once opened — that’s probably a large part of why some people hate the stuff.)  Viva vermouth!<\/p>\n","protected":false},"excerpt":{"rendered":"

Paul Clarke drops some serious science on the San Francisco Chronicle in an exhaustive takeout about vermouth — the history, notable brands (with tasting notes!), styles, and even recipes.  Well worth your time. Here’s a wonderful sentence:  [From] the approach taken by most American bartenders – who typically dispense vermouth with atomizers, eyedroppers or simply […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-778","post","type-post","status-publish","format-standard","hentry","category-seen-elsewhere"],"_links":{"self":[{"href":"https:\/\/cocktailians.com\/index.php?rest_route=\/wp\/v2\/posts\/778","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cocktailians.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cocktailians.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cocktailians.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cocktailians.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=778"}],"version-history":[{"count":0,"href":"https:\/\/cocktailians.com\/index.php?rest_route=\/wp\/v2\/posts\/778\/revisions"}],"wp:attachment":[{"href":"https:\/\/cocktailians.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=778"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cocktailians.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=778"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cocktailians.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=778"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}