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Unread 05-23-2013, 11:42 AM   #1
cowgirl
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Default Vermouth?

I want to try a bean recipe that calls for vermouth. I have not cooked with it before. Is there a substitute I could use or should I use the real stuff?

Thank you for any help.
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Unread 05-23-2013, 11:53 AM   #2
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Vermouth is used in martinis and drinks of the sort. I have seen its used in sauces ( My dad is a chef ) but I can't think of a substitution. I have it in my drink cabinet so i would use it. Go for the real stuff and what ever you have left over make some good drinks
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Unread 05-23-2013, 11:54 AM   #3
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+1 with Monty1204
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Unread 05-23-2013, 11:54 AM   #4
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Does it call for dry or sweet?
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Unread 05-23-2013, 11:54 AM   #5
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I'd use the real stuff. The aromatics from botanicals is what really makes it. You can get small bottles and if there's any leftover, Martini time!
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Unread 05-23-2013, 12:09 PM   #6
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Thank you Monty and Ray!


Quote:
Originally Posted by MS2SB View Post
Does it call for dry or sweet?
Dave it calls for dry. I didn't even know there was a difference. lol

Guerry Thanks! I've had one martini in my life. I'm a light weight.


Thanks for the info everyone, I'm heading to the store to see what I can find.
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Unread 05-23-2013, 12:14 PM   #7
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Vermouth is a fortified wine. Like deguerre said, it is the botanicals it is fortified with that really makes it what it is. But if you can't find any you can use a dry white wine but it won't have the same aromatic effect that vermouth imparts.
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Unread 05-23-2013, 12:27 PM   #8
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Quote:
Originally Posted by aawa View Post
Vermouth is a fortified wine. Like deguerre said, it is the botanicals it is fortified with that really makes it what it is. But if you can't find any you can use a dry white wine but it won't have the same aromatic effect that vermouth imparts.
^^^ Nailed it.
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Unread 05-23-2013, 01:11 PM   #9
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Quote:
Originally Posted by aawa View Post
Vermouth is a fortified wine. Like deguerre said, it is the botanicals it is fortified with that really makes it what it is. But if you can't find any you can use a dry white wine but it won't have the same aromatic effect that vermouth imparts.
This is a perfect suggestion for dry. If it had been sweet vermouth you could have swapped out a sweeter red wine like sherry, madeira, marsala or maybe even a port.
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Unread 05-23-2013, 02:24 PM   #10
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That reminds of the limerick,

There once was a man named McSweeney
who spilled some gin on his ......
just to be couth
he added Vermouth
and slipped his girl a martini.

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Unread 05-23-2013, 11:08 PM   #11
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lol Bob!

Thanks for the info and help everyone. I picked up a bottle of dry and one of sweet. Maybe I'll find a use for both.
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Unread 05-23-2013, 11:10 PM   #12
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Quote:
Originally Posted by cowgirl View Post
lol Bob!

Thanks for the info and help everyone. I picked up a bottle of dry and one of sweet. Maybe I'll find a use for both.
You can make a manhattan and old fashion with the sweet vermouth!

Both dry and sweet vermouth taste dispicable if you try to taste it by itself. Mixed in cocktails or in cooking and it is very dericious!
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Unread 05-23-2013, 11:18 PM   #13
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Quote:
Originally Posted by aawa View Post
You can make a manhattan and old fashion with the sweet vermouth!

Both dry and sweet vermouth taste dispicable if you try to taste it by itself. Mixed in cocktails or in cooking and it is very dericious!
Thank you! Could you give me a recipe for either one... I've not tried them before. I appreciate your help!
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Unread 05-23-2013, 11:27 PM   #14
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Quote:
Originally Posted by cowgirl View Post
Thank you Monty and Ray!




Dave it calls for dry. I didn't even know there was a difference. lol

Guerry Thanks! I've had one martini in my life. I'm a light weight.


Thanks for the info everyone, I'm heading to the store to see what I can find.
If it calls for dry vermouth, I think you could substitute a dry white wine. Vermouth is a wine fortified with herbs, spices and other aromatics. IMO, a dry white wine would work, and if the recipe called for sweet vermouth, you could substitute a sweet red wine. I'm guessing the recipe calls for a small amount of vermouth, since a little goes a long way.

Also, for the lightweight in you, keep in mind, when you cook with alcohol, almost all of the alcohol evaporates, leaving behind the flavors of the beverage.

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Unread 05-23-2013, 11:31 PM   #15
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Martini: put a few drops of dry vermouth into a martini glass, roll around until glass is coated and then shake out. Place 2.5oz gin into cocktail shaker filled with ice and shake gently (don't bruise the booze) strain into vermouth coated glass and add skewer of cocktail olives.

Dry Martini: Pass vermouth bottle over top of martini glass without any vermouth actually leaving bottle. Follow shaking & pouring advice above.

Manhattan: Follow glass coating step from standard martini recipe above using sweet vermouth. Use 2.5 oz of your favorite bourbon. Garnish with a twist of lemon and marashino cherry instead of olives.

On Edit: If you're not much of a drinker you get one and only one of these. They're straight booze and will put you on your lips before you know it.
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