Both sweet and dry vermouths are made from a white wine base flavored with various botanicals; dry styles are typically macerated with bright-tasting ingredients like lemon and chamomile, while sweet versions are mixed with caramel and showcase warmer spices. This simple mix of the two, adapted from a recipe in Philip Greene's To Have and Have Another: A Hemingway Cocktail Companion (Perigee Trade, 2012), was a favorite drink of Ernest Hemingway. This recipe first appeared in our November 2014 issue with the story Vermouth on the Rise.
- 3 oz. dry vermouth (preferably Ransom Dry)
- 1 oz. sweet vermouth (preferably Vya Sweet)
- 1 dash Angostura bitters