Returned 8 result(s) for "Dry Vermouth"; page 1 of 1.
The concept of the 50/50 was to go into the opposite direction of a "dry martini", which is to use less dry vermouth. So, to make your martini less dry you had more dry vermouth to counter your dry gin. Yet, this still isn't sweet.
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Vermouth forward blast of flavor, very spirit forward and "boozy."
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Exploring more neighborhoods of New York City, the Bensonhurst is a riff off the standard manhattan cocktail.
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A manhattan with an herbal bitter bite, similar to the bitter of a negroni.
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The Brooklyn is like a standard manhattan in recipe design, but created more dry by using a dry vermouth instead; Not too unlike how a dry martini and standard martini are cousins. Over the years the manhattan dominated the scene and the Brooklyn died away.
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A dry forward flavor with a subtle rye to add a mild sweetness, the maraschino liqueur is quite muted but ties the flavors together.
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A fantastic take on a standard martini by introducing a fun herbal variant!
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Herbal with muted anise flavor, lightly dry vermouth finish
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Published in Hugo Ensslin's 1916 Recipes for Mixed Drinks, Hugo knew what he was doing with this crazy little number. Such a strange pairing of flavors that "just works."
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Flavorful vermouth pairs with the sweetness of Benedictine; floral and well balanced with a muted black licorice finish
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The Dirty Martini takes a standard gin martini and brings in a bit of olive brine, which brings additional salt which changes the overall flavor profile.
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Bright gin flavor against a light salty brine, yet still gin forward with an off-dry finish.
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One historical theory behind the Martini is that it was all born out of a modified Martinez cocktail in California during the 1800s gold rush. A variation on this theory involves a miner on their way to Martinez California requesting a drink and the Martini was born.
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Potent gin botanical attack, fortified wine and an off-dry finish
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What makes the perfect manhattan so perfect? The use of dry vermouth, much like a perfect martini. If you think a manhattan is too sweet, cutting it with dry vermouth can indeed make it more perfect.
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Rye forward flavor that has a bit of a sweet mid-palate that ends slightly off dry, without as much sweet finish.
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