In the earliest written recipes for the Martini, vermouth was a major player, sometimes accounting for half of the cocktail’s total volume. But as time went on, recipes grew increasingly dry, and nowadays, it’s not uncommon for a dry Martini order to yield a glass full of cold gin or vodka with no vermouth at all.
In the era when wacky Martini riffs abound, the classic Martini spec seems to be confined to steakhouses and oyster bars. But even at those establishments, many bartenders have reduced vermouth or ditched it altogether. Has the vermouth-less Martini given the beverage a bad reputation as a mere birdbath of booze, or is this actually what customers crave?
On this episode of the “VinePair Podcast,” Adam, Joanna, and Zach discuss how the rise of the Martini hasn’t necessarily buoyed vermouth’s fortunes, with savory and freezer versions tending to either minimize the aromatized wine or cut it out altogether, while the more conventional preparations are leaning drier and drier. Tune in for more.
Joanna is reading: The U.S. Beer Industry Isn’t Built to Handle Trump’s Tariffs
Adam is reading: With Its Health Halo Dimmed, Wine Needs New Ways to Win Over Drinkers
Zach is reading: In Norway, Lake-Harvested Cocktail Ice Is an Old Business Making a Quiet Comeback
