Martini Rossi Sweet Vermouth

Martini Rossi Sweet Vermouth is a 15% ABV fortified, aromatized wine from Piedmont, the northwest Italian region where vermouth was first developed. The style is red-amber to deep amber, and sweet vermouths like this usually open with vanilla, dried orange peel and baking-spice aromas over a base of herbal bitterness. Expect a medium-bodied, softly sweet palate. The sugar is balanced by the bitter botanicals traditional to the category, such as wormwood, gentian and citrus peel, so it tastes rounded rather than syrupy. That balance is why bartenders reach for it as a cocktail modifier. It is the classic sweet component in a Manhattan, where about 3/4 to 1 oz is stirred with 2 oz of rye or bourbon and a few dashes of bitters, and in a Negroni, where it sits in equal parts with gin and Campari. It also belongs in a Boulevardier (the bourbon-based Negroni), a Rob Roy with Scotch, and an Americano with Campari and soda. Its richer, spiced character gives these drinks body that a dry vermouth would not. Vermouth is also worth drinking on its own. In the Italian aperitivo tradition it is served over ice with an orange slice or a twist, often in a rocks glass or a small wine glass. A longer, lighter version tops 2 oz with soda water, or with tonic for a slightly bitter, citrusy highball. Chilled and served neat, it works as a gentle pre-dinner drink. It pairs well with salty and savory snacks such as olives, salted nuts, aged cheeses and cured meats. Because it is a wine-based product, vermouth oxidizes once opened. Refrigerate it with the cap sealed tightly and plan to use it within a few weeks to a couple of months, since the aromatics fade with time. A fresh bottle keeps the vanilla and orange notes bright in a stirred drink.