Vermouth bleg, and cocktail open thread
Way back in the misty ether of the past, Jason posted about the advantages of vermouth in a quality martini. (My apologies for failing to find the link.) Paraphrasing a bit, he noted that drinking one’s martinis very dry (in other words, drinking a glass full of chilled gin) doesn’t make one sophisticated, it makes one boring. As I live in mortal fear of being boring, I took these words to heart and starting trying more vermouth. Turns out that the quality of the vermouth makes a big difference, and if you’re using Martini & Rossi I advise you to reserve it for cooking and stop treating it like a beverage.
I stuck to Noilly Prat for a while, and still find it a lovely compliment to good gin. (After trying a few alternatives, I haven’t found one I prefer to Bombay Sapphire.) But at some point we ran out, and the liquor store I stopped by near my office didn’t carry it, so I grabbed a bottle of Dolin instead. And it’s ruined me for other vermouth. It’s much paler and drier than Noilly Prat. It’s perfect in martinis.
Anyhow, this afternoon I stopped by for more and noticed a bottle of Dolin Blanc vermouth sitting next to the dry variety. For giggles, I picked up a bottle. And I don’t know what to do with it. Your suggestions?
Oh, and consider this a hooch-theme open thread.