Martini Rossi Rosso

Martini Rosso is a sweet red vermouth, an aromatized, fortified wine flavored with botanicals. It belongs to the Italian-style rosso category, and that category is the reason many bartenders keep a bottle on hand. Expect a deep amber-to-russet color and a sweetness balanced by gentle bitterness. Styles like this usually show caramel, vanilla and dried orange peel over herbal and warm-spice notes, with a bittersweet finish that keeps it from tasting syrupy. The bottle's own details give no tasting notes or strength, so treat these as category expectations. Its main job is as a cocktail modifier, and a few classic recipes depend on it. It is the traditional sweet vermouth in a Manhattan (rye or bourbon, vermouth and aromatic bitters) and in a Negroni, where it sits in equal parts with gin and a bitter red aperitivo. It also goes into the Boulevardier, the Americano and the Rob Roy. A common starting ratio for stirred whisky drinks is two parts spirit to one part vermouth, which can be adjusted to taste. Rosso also works in smaller doses. A bar spoon rounds out a dry, spirit-heavy drink, and a splash in a Manhattan variation adds body without overwhelming the base. You can also drink it on its own as an aperitif. Serve it over a large ice cube in a rocks glass, with an orange slice or a twist of peel, and keep the pour modest so the ice doesn't dilute it too fast. For a longer, lighter drink, top about two ounces with soda water or tonic over ice and finish with a citrus wedge or an olive. Chilling it makes the sweetness read cleaner. Food pairings that suit the style include salted nuts, olives, aged hard cheeses and cured meats. Vermouth is wine-based and oxidizes once opened. Reseal the bottle tightly and keep it in the refrigerator, where it usually stays pleasant for a few weeks to a couple of months. Use it within that window, since fading vermouth makes weak cocktails.