By Wayne Collins
An aromatised wine-based alcoholic drink flavoured with a range of roots, spices, fruits or herbs and produced mainly in France and Italy.
There are two main styles: red and white. White vermouth is used in the classic Martini cocktail but also makes a good cooking ingredient, particularly in fish dishes, such as fish pies or fish stews. Red vermouth is sweeter and is usually drunk as a digestif.
Shortcut sausage meatballs
Pork loin with Parma ham and oregano
Braised fennel with butter and parmesan
Lemon syllabub
Vodka Martini
Cherry negroni
Dirty martini
Pomegranate Christmas cocktail
Most commercial vermouths are of good quality, but taste and find a style that suits you best.
The aroma and flavour of vermouth deteriorate quite rapidly after it’s been opened, so use within 2-3 weeks of opening.
Red and white vermouth are not interchangeable in cooking.
Article by Susan Low
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