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Cocktail of the Week: The Waldorf

Jamie Boudreau, one of the nation’s best bartenders (currently at Tini Bigs Lounge, in Seattle), came up with this monster of a Manhattan variant.
03.16.09
recipes

Linguine with Rustic “Meatballs”

Here we combine some favorite flavors in an eclectic dish. We don’t think you’ll mind the loose definition of meatball: Free-form versions don’t require any shaping.
March 2009
recipes

Sweet-Vermouth-Glazed Lamb Shoulder Chops

A glaze of sweet vermouth cooked down with orange zest, bay leaves, and rosemary doubles as a sauce and pairs well with the meat.
March 2009
recipes

Cynar and Vermouth Cocktails

Cynar, the artichoke-derived Italian liqueur, is popular in the Swiss border region of Ticino, where Italian is spoken.
April 2007
recipes

French Kiss

Wonderfully complex, this classic aperitif has a taste reminiscent of a sophisticated iced tea.
April 2004
recipes

Vermouth Cassis

A favorite drink from the ’40s that is particularly relevant today with the resurgence in the vermouth category.
July 1948
recipes

Parisian Good-Morning

Modern absinthes tend to be less bitter than those made before the spirit was banned, so you may find you prefer this recipe without the sugar.
January 1943
recipes

Left Bank Spine-Stiffener

This recipe comes from a piece on “revivers.” It’s actually a nice drink, unlike many of the “hair of the dog” hangover remedies.
January 1943
recipes

New Orleans Suissesse

Later versions of this cocktail are quite different, containing orgeat and no vermouth or crème de menthe.
November 1941
recipes

Manhattan

Although this is actually a recipe for a dry Manhattan—not something you see every day—feel free to make it “perfect”.
November 1941
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