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.
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!
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.
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 !!!
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 👍
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!!!
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!
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.
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.
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.
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.
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!
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.
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.
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.
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 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.
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
I seem to have experienced a huge realization... I don't keep anything in the fridge... my home is almost always at 73-75 F (22 to 25 C)... am I supposed to have all my vermouth bottles in the fridge once opened? What about Lillet? and bitters?
Haha toasty! It’s definitely preferable, or at least in a cooler spot (a garage or basement?), just to delay the oxidation. The sweeter it is, the longer it will last opened and unchilled as the sugar and stronger flavours will mask the effects of the oxygen. So, a dry and delicate vermouth like Noilly or Dolin would only last a week or so. Lillet has more sugar and robust flavourings so will last a little longer- a couple of weeks out of the fridge but a month or more in the fridge. A big and bold vermouth like Antica Formula will be fine for a while because even when you start to taste those more raisiny, oxidative flavours they’re not necessarily undesirable alongside the rest of its flavour profile. But essentially it is the same rule as wine- cold will delay the ageing process. Bitters are totally fine unrefrigerated as they have a high alcohol content and are stable 😊
I’ve heard it’s thought that cocktails like Manhattans fell out of favor here in the US for a time because 1) the vermouths available here were not so good, and B) Americans didn’t know to keep vermouth in the fridge, so the cocktails wound up not so good either.
Behind the Bar wow. Covid is just getting me (mostly my wife) into cocktails and we never knew this! I only just put the lillet in the fridge because I read I should. Guess we need to invest in a wine/beverage fridge.
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!
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?
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.
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 😊
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!
It definitely is! We just tend to use Dolin at Bomba as the go to, but plenty of other bars I’ve worked it reach for Noilly. They’re a pretty similar quality 😊.
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!
Vermut is Italian, it starts by an invention from Mr. Carpano in Torino (Turin) in 1870. No French or German. The history of "aperitivo" is Italan. 😉🇮🇹
Where does vermouth like Cinzano Dry sit on the scale? I ask because on the couple of times i've had Dry Martinis, they've been made with Cinzano, and frankly i find it smells and tastes like nothing that should ever make its way into my mouth. 🤢🤢 I've since used Lillet Blanc in my martinis, which i find delicious. Is Cinzano a bad vermouth? Or is vermouth just not for me?
Lillet is a little sweeter and more rounded so helps take the edge off the gin a bit more, that could be it. It could also be that the Cinzano hasn’t been stored correctly (left out of the fridge or just open for too long) if you’ve had them in bars where they don’t make a lot of martini’s. Cinzano is fine but not the most exciting obviously, quite dry and a little herbaceous, so it could just be that you prefer the richer flavour of an off dry aromatised wine or something with more of a flavour punch in general 😊
Im off to my local flash booze shop in Katoomba #carringtoncellars to see what they’ve got. Ive always stuck to noilly, but you’ve convinced me to branch out.
Huh. In the past 3 years I’ve published a book, become a contributor to a national magazine, had numerous industry accolades, continued to grow my channel, got engaged, taken up pottery, spent lots of time with friends and family. Hasn’t felt rough to me.
Hello! Sacha and I have worked together for quite a while and worked on our talking points for this together- was there anything in particular you would like her to elaborate on?
I’m glad she did talk over because the expert seemed to have to be prodded to provide information. That’s what hosts have to do when their guests seem shy and reticent in providing information.
Linda Marshall thank you for the understanding- Sacha is so wonderful and knowledgeable but not as used to being in front of the camera as some of my other guests so was quite nervous. She was also my first guest so it was less scripted in terms of the points we wanted to hit, so I was trying to guide the conversation with maybe less skill than I’d like. We live and we learn!
Linda Marshall that’s the exact vibe I got. I think Cara is a little more experienced in what we, the viewers need to hear. It was a great video. I learned so much.
What do do with Vermouth. Find any drain, a toliet will do. Poor all the World's Vermouth down that drain. Yeah, the fish of the World will retch for awhile, but they will eventually get over it and millions of humans will be spared the vile concoction.
Sorry you feel that way but no need to bother the fish, Sacha and I (and the many others who love it) will be more than happy to take one for the team 😉
Thanks for the honest feedback Brett. Forgive us if we move right past it, keep trying to get better and continue to do what we can in between our day jobs 😉
Protip: go to the playback speed and put it to 1.25 or higher... it'll make all the "um"s and "ah"s and the slow "lack of confidence" style of speech these girls have less annoying. I could hardly make it through the video until I did that. In the future, speed it up ladies.
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!
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!!
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 🙂
@@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.
I’ve never actually had the pleasure of trying, or even coming across Gallo- it must be more readily available in the States? But I found this very funny review of it while having a google- he seems to have a similar view to you! gutrotter.blogspot.com/2010/10/gallo-dry-vermouth.html?m=1
I just had the Gallo Sweet Vermouth in a Manhattan. I thought it worked very well with a hi-proof Rye. I guess it depends on what you are using it for.
it’s good.nothing fancy still some will judge based on the price.Tough the price is an indicator. not always.let’s just enjoy the Gallo without being snobs.( obvious sign of uncivilized humans).
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 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 🙃🇩🇰
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.
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.
![Все про [ВЕРМУТ] за 10 минут](http://i.ytimg.com/vi/zfz67HrjD9Y/mqdefault.jpg)
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!
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!
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.
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
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.
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.
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!
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!!!
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
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 😊
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!
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!
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 can look at Sacha and listen to her all day 😊
Me too haha!
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.
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!
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.
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.
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!
I’m mainly a wine guy so vermouth is something I like a lot. I love the dry ones.
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!
This video is so aesthetically perfect.
Great vid! You guys seemed relaxed yet professional ;D
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!
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? :)
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!
Thanks so much! I never tried or understood what it was. Sounds fun to experiment with.
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.
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!
Totally Agree with you sister
I would listen to them talk all day
I really love vermouth, it’s delicious.
Agree!
Fabulous chance to learn so much about vermouth!! Thank you!! :-)
So glad you liked it!
@@BehindtheBar :-)
Can't say I've ever noticed the taste in cocktails, might have a get a bottle or few, for testing of course.
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 😊
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!
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!
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
😂
I seem to have experienced a huge realization... I don't keep anything in the fridge... my home is almost always at 73-75 F (22 to 25 C)... am I supposed to have all my vermouth bottles in the fridge once opened? What about Lillet? and bitters?
Haha toasty! It’s definitely preferable, or at least in a cooler spot (a garage or basement?), just to delay the oxidation. The sweeter it is, the longer it will last opened and unchilled as the sugar and stronger flavours will mask the effects of the oxygen. So, a dry and delicate vermouth like Noilly or Dolin would only last a week or so. Lillet has more sugar and robust flavourings so will last a little longer- a couple of weeks out of the fridge but a month or more in the fridge. A big and bold vermouth like Antica Formula will be fine for a while because even when you start to taste those more raisiny, oxidative flavours they’re not necessarily undesirable alongside the rest of its flavour profile. But essentially it is the same rule as wine- cold will delay the ageing process. Bitters are totally fine unrefrigerated as they have a high alcohol content and are stable 😊
I’ve heard it’s thought that cocktails like Manhattans fell out of favor here in the US for a time because 1) the vermouths available here were not so good, and B) Americans didn’t know to keep vermouth in the fridge, so the cocktails wound up not so good either.
Patrick Alesi definitely heard this theory, and it makes sense as to why the very dry martini rose in popularity as well!
Behind the Bar wow. Covid is just getting me (mostly my wife) into cocktails and we never knew this! I only just put the lillet in the fridge because I read I should. Guess we need to invest in a wine/beverage fridge.
Colin Brash haha that is the only problem, our fridge is always half full of alcohol 😬 guess we need to drink it more quickly!
Very well done, thank you for the insight.
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!
Y’all have the sexiest accent, I could listen to you talk for hours !
Chinato anyone? Love it
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!
Good to know about vermouth ...chears🍹🍹🍹🍹🍹🍹🍹
Cheers!
Think I’m heading to Dans this weekend , see what’s on their shelves. So now I know
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 :)
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 🙃
I bought a bottle of Cinzano extra dry (for martinis) and hated it. Not ready to give up on vermouth. What should I try next?
What did you not like about it? It could help direct you.
@@BehindtheBar to me it tasted like off white wine
What's better than one Scottish lady teaching you about alcohol, Two Scottish ladies.
You guys are awesome!
You are!
I don't care how much you know about anything...although it is a fun and informative vid. You had me from the start with the bouncing ponytail.
It was a little distracting lol.
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!
I find noillyprat is a good stand by
It definitely is! We just tend to use Dolin at Bomba as the go to, but plenty of other bars I’ve worked it reach for Noilly. They’re a pretty similar quality 😊.
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!
What is vermouth fortified with?
Some better quality vermouths actually make a distilled spirit from the grapes as well but a lot just use neutral grain spirit.
Vermut is Italian, it starts by an invention from Mr. Carpano in Torino (Turin) in 1870. No French or German. The history of "aperitivo" is Italan. 😉🇮🇹
Where does vermouth like Cinzano Dry sit on the scale? I ask because on the couple of times i've had Dry Martinis, they've been made with Cinzano, and frankly i find it smells and tastes like nothing that should ever make its way into my mouth. 🤢🤢 I've since used Lillet Blanc in my martinis, which i find delicious. Is Cinzano a bad vermouth? Or is vermouth just not for me?
Lillet is a little sweeter and more rounded so helps take the edge off the gin a bit more, that could be it. It could also be that the Cinzano hasn’t been stored correctly (left out of the fridge or just open for too long) if you’ve had them in bars where they don’t make a lot of martini’s. Cinzano is fine but not the most exciting obviously, quite dry and a little herbaceous, so it could just be that you prefer the richer flavour of an off dry aromatised wine or something with more of a flavour punch in general 😊
Rosso Antico! Ciao a tutti.
What about those of us who find vermouth digusting?
I’m not sure I can do much for you haha!
@@BehindtheBar Imagine having only Pernod to drink straight or in cocktails, *and nothing else,* for the rest of your life.
Simon Macomber you just described my personal hell hahaha. How do you feel about the Amaro family or sherry, or are they too similar to vermouth?
Im off to my local flash booze shop in Katoomba #carringtoncellars to see what they’ve got. Ive always stuck to noilly, but you’ve convinced me to branch out.
Make sure you cook with them, too.
For sure! Definitely a good way to move through some older vermouth.
I need to go to bars more. Just tell a real good bartender, "make me something cool."
It’s my favourite thing to do!
Should tell them your favorite spirit, too, if you have one
two pretty girls and a bunchload of liquor... what more can you ask lol
*it's good to drink a little of this stuff before a meal. It's still alcoholic, be safe and responsible.
2 hot Scots!
Hermione Granger invites an expert to talk about Vermouth and then does all the talking :D
its been a rough 3 years for you
Huh. In the past 3 years I’ve published a book, become a contributor to a national magazine, had numerous industry accolades, continued to grow my channel, got engaged, taken up pottery, spent lots of time with friends and family. Hasn’t felt rough to me.
Eyeliner needs attention
Nice, but not a good idea! Better change your meals too
It would have been great not to have the expert in vermouth be talked over all throughout the program. I would love to have heard more from her.
Hello! Sacha and I have worked together for quite a while and worked on our talking points for this together- was there anything in particular you would like her to elaborate on?
I’m glad she did talk over because the expert seemed to have to be prodded to provide information. That’s what hosts have to do when their guests seem shy and reticent in providing information.
Linda Marshall thank you for the understanding- Sacha is so wonderful and knowledgeable but not as used to being in front of the camera as some of my other guests so was quite nervous. She was also my first guest so it was less scripted in terms of the points we wanted to hit, so I was trying to guide the conversation with maybe less skill than I’d like. We live and we learn!
Behind the Bar And you did a great job!
Linda Marshall that’s the exact vibe I got. I think Cara is a little more experienced in what we, the viewers need to hear. It was a great video. I learned so much.
What do do with Vermouth. Find any drain, a toliet will do. Poor all the World's Vermouth down that drain. Yeah, the fish of the World will retch for awhile, but they will eventually get over it and millions of humans will be spared the vile concoction.
Sorry you feel that way but no need to bother the fish, Sacha and I (and the many others who love it) will be more than happy to take one for the team 😉
You pronounced too many things wrong for me to trust you
You’ve got two Scots doing their best here - I’d concentrate more on the information 😉
This video is a trainwreck.
Thanks for the honest feedback Brett. Forgive us if we move right past it, keep trying to get better and continue to do what we can in between our day jobs 😉
Protip: go to the playback speed and put it to 1.25 or higher... it'll make all the "um"s and "ah"s and the slow "lack of confidence" style of speech these girls have less annoying. I could hardly make it through the video until I did that.
In the future, speed it up ladies.
Thanks for the tip pal, maybe one day I’ll reach the level of self esteem where I put other people down on the internet to make myself feel better 🤞😊
@@BehindtheBar I leave mean comments. That's my nature. Don't feel bad, I do it to everyone.
@@I_leave_mean_comments See you next Tuesday.
TH-cam gave me this channel. The algorithm finally worked. Great content and charming host
I’m in love with everything happening here.
😂🍻
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?
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!
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 😊
Came for the Lillet (my favourite alcohol) stayed for the accents ;p
Great video! Subscribed!
Hahaha thanks pal!
Terrific and very informative video - better than some of the books published about vermouth.
I’m so glad you liked it!
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.
My stunning country women 🏴🏴🏴🏴🏴
So i glad i watched this. Literally just went and put my newly opened Vermouth in the fridge haha
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!
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.
You forgot to tell everyone to stay away from the $5.99 bottle of Gallo
I’ve never actually had the pleasure of trying, or even coming across Gallo- it must be more readily available in the States? But I found this very funny review of it while having a google- he seems to have a similar view to you!
gutrotter.blogspot.com/2010/10/gallo-dry-vermouth.html?m=1
I just had the Gallo Sweet Vermouth in a Manhattan. I thought it worked very well with a hi-proof Rye. I guess it depends on what you are using it for.
it’s good.nothing fancy still some will judge based on the price.Tough the price is an indicator. not always.let’s just enjoy the Gallo without being snobs.( obvious sign of uncivilized humans).
again: love these vids... sending love and yt algorythm stats xP
🙏
Thanks. Very informative. Love the presentation and the enthusiasm. Your passion is readily apparent.
Thanks Tom! So glad you enjoyed it 😊
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 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 🙃🇩🇰
I was with them up until Cinzano. Far too sweet, would not recommend. Great video otherwise.
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.
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 🤘
An Awesome and a very informative video!.Ive been trying to track down a bottle of Antica formula for ages😂, love it
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.
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.
Fuck me, that accent sounds so likeable! I've never heard it before. Is this what people from Edinburgh talk like?
Sacha is from Fife, which is on the same coast as Edinburgh. I’m from Glasgow, so opposite side haha