French Vermouth

[MK]

The Savoy Bar Book is very fond of french vermouth. Just about every other receipt calls for it. Does anyone have any knowledge or experience with it?

 

[Absinthe_1900]

French Vermouth is your standard dry Vermouth, Italian Vermouth is sweet Vermouth.

That was often the way old cocktail books referred to Vermouth.

 

[scotrace]

Julia Childs' cookbooks cover all the bases in describing it, just to be safe I guess:

"Use 3/4c dry white French vermouth. lol

 

[Ethan Bentley]

Quite Right Absinthe_1900.

If you want Dry Vermouth made in France, I suggest Noilly Prat, my favourite anyway.

I've heard some people refer to Martinis or a similar drink as a gin and french.

 

[MK]

.

Well if it is just dry vermouth, that is easy. Thanks guys. Now I can try some different concoctions.

 

[Absinthe_1900]

Some old cocktail recipes will list Vermouth by a defunct brand name, which can be problematic if you don't know if it's a dry or sweet Vermouth.

Browsing Cocktail DB defunct brand names and ingredients can help.

 

[MK]

.

Excellent site. Thank you for suggesting it.

 

[Geesie]

I read an article in the WSJ a little while ago that spells bad news for martini lovers. Noilly Prat is changing their recipe (and color ) to promote their vermouth as an aperitif rather than "just" an ingredient.

http://online.wsj.com/article/SB123154573030469717.html

 

[Geesie]

And an "oh by the way"

When in Italy, be careful when ordering a martini. You are likely to get a glass of Martini & Rossi vermouth.

 

[Ethan Bentley]

I read an article in the WSJ a little while ago that spells bad news for martini lovers. Noilly Prat is changing their recipe (and color ) to promote their vermouth as an aperitif rather than "just" an ingredient.

http://online.wsj.com/article/SB123154573030469717.html

Thanks for the tip, I never realised there was a difference. Being in the UK this shouldn't affect me but hopefully you'll like the new version too, it makes a very good Martini as it is.

I'll have to see about trying to try some of the old formula when I'm in the US next month, here's hoping.

 

[Absinthe_1900]

There is a nice discussion about Noilly Prat here:

http://chanticleersociety.org/forums/t/246.aspx