Vermouth Cocktails

A few years back, vermouth—an aromatized, fortified wine—held little sway over American drinkers. Today, there's a whole new crop of the fortified wine debuting in the U.S.—and bartenders are taking notice. The vermouths now available offer a range of complex flavors, as perfect for classic drinks as they are for brand-new creations. Read more about vermouth »

American Cocktail

American Vermouth Cocktail
This refreshing amaro-and-vermouth-based cocktail—a twist on the classic Americano—from New York City's Amor y Amargo offers big notes of orange, cinnamon, and pine, with a touch of anise from a couple dashes of absinthe. We love Imbue Petal & Thorn vermouth for its bold, citrusy flavor, but you can substitute any other sweet vermouth. See the recipe for the American »Ingalls Photography

Apple Barrel Cocktail

Apple Barrel Cocktail
At the vermouth-focused bar Amor y Amargo in New York City, cognac, apple brandy, and an apple-mint vermouth are combined for a decidedly autumnal cocktail. Becherovka, a spicy, bittersweet Czech liqueur, lends a complex herbal flavor; dashes of apple bitters amp up the fruit aromatics. See the recipe for the Apple Barrel »Ingalls Photography


Adonis Vermouth Cocktail
Vermouth hasn't always played second fiddle to boozier spirits. In this elegant, low-alcohol drink from the early 1900s, a simple but fragrant mix of fino sherry, sweet vermouth, and orange bitters spotlights the fortified wine. The name comes from a popular 1884 Broadway musical of the same name. Any high-quality sweet vermouth will do, although we love Interrobang for its notes of bitter orange and baking spices. See the recipe for the Adonis »Ingalls Photography


Bicicletta Vermouth Cocktail
Traditionally made with white wine, this popular Italian aperitivo gets an aromatic punch with a citrusy American vermouth as a substitute. We prefer Ransom Dry for its notes of candied orange, lemon verbena, and vanilla, but other high-quality dry vermouths will also work well. See the recipe for the Bicicletta »Ingalls Photography

Brother James

Brother James Cocktail
A housemade amber vermouth flavored with juniper and cardamom is the base for this gutsy drink from Manhattan's Amor y Amargo, which opened in 2011 with vermouth on tap and more than 12 bottled varieties. Cardoon-flavored Cardamaro and dry gin play off the vermouth's botanical notes, while celery bitters boosts the drink's herbaceousness. See the recipe for the Brother James »Ingalls Photography

Vermouth Panaché

Vermouth Panache Cocktail
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. See the recipe for Vermouth Panache »Ingalls Photography


Vialiere Cocktail
Vermouth maker Karl Weichold created this riff on the classic Boulevardier with his own Interrobang vermouth, a sweet style suffused with bitter orange and baking spices. He substitutes the artichoke-based amaro Cynar for Campari, creating a heady, bone-warming cocktail that's great to sip in fall and winter. Vialiere »Ingalls Photography

Upside-Down Martini

Upside-Down Martini
Vermouth hasn't always played second fiddle to boozier spirits; this delicate aperitif, which is 2:1 vermouth to gin, was a favorite of Julia Child's for pre-dinner drinking. Upside-Down Martini »André Baranowski

Ford's Model Tea Party

Ford's Model Tea Party Cocktail
Charles Joly of Aviary in Chicago presents a pot of Earl Grey tea beside this cold cocktail, dropping dry ice into the tea to create an aromatic steam that fragrances the air as you sip. Even without the tableside theatrics, the home version is wonderful. Get the recipe for Ford's Model Tea Party »Ingalls Photography

Reverse Manhattan

Reverse Manhattan Cocktail
The Manhattan was originally vermouth dominant: two parts vermouth to one part rye whiskey. By the end of World War II, as the quality of American-made spirits improved, it became less necessary to dilute the burn of harsh liquors, and vermouth ratios plummeted, propelled by a fashionable disdain for the light, spiced wine. In this throwback version of the drink, an assertive sweet vermouth—we like Imbue Petal & Thorn—adds a citrusy, herbal flavor. See the recipe for Reverse Manhattan »Ingalls Photography

Bamboo Cocktail

Bamboo Cocktail
This light, elegant quaff was created for international dignitaries in the 1890s, at the iconic Grand Hotel in Yokohama, Japan. Made with a base of vermouth and fino sherry brightened by orange and Angostura bitters, it's low in alcohol, making it a perfect before-dinner drink. See the recipe for Bamboo Cocktail »Ingalls Photography