Martini Rossi Extra Dry

Martini Rossi Extra Dry is a white vermouth from Piedmont, the region where Italian vermouth was first developed, bottled at 18% ABV. As the name signals, it is the dry style: far less sugar than the brand's sweet white or red vermouths, with a lean, herbal, citrus-leaning profile. Vermouth of this type is a fortified, aromatized wine, so expect a pale straw color, a floral and botanical nose, and a crisp, slightly bitter finish rather than any syrupy weight. On the palate, styles like this usually show lemon and orange peel, light wormwood bitterness, and a dry herbal backbone with a hint of white flowers. Sweetness is restrained, which is why it works as a seasoning for other spirits instead of dominating them. Because it is a wine-based product, it is more delicate than a spirit and changes noticeably once opened. The most familiar use is the classic dry Martini. A common starting ratio is five parts gin to one part dry vermouth, stirred over ice until very cold and strained into a chilled coupe or Nick and Nora glass, finished with a lemon twist or an olive. Drinkers who like a wetter Martini can move toward equal parts, often called a 50/50. It also suits the Gibson (a Martini garnished with a pickled onion), the Bronx, and the Vesper's more modern cousins, and it is a natural partner in lighter, savory-leaning stirred drinks where a sweet red vermouth would be too heavy. Outside cocktails, Extra Dry is well suited to the aperitivo habit. Serve it well chilled or over a large ice cube with a slice of lemon or a green olive. For a longer, lower-proof drink, pour about 60 ml over ice and top with soda or tonic, garnished with a lemon wedge. At the table, it pairs naturally with salted nuts, olives, hard cheeses, cured meats, and light seafood such as prawns or fried calamari. Once opened, keep the bottle sealed in the refrigerator and plan to use it within a few weeks so the aromatics stay bright.