16 Vermouth Cocktails Everyone Should Know How to Make
If you have a bottle of vermouth, the possibilities are (almost) endless.
Chelsea Kyle / Food Styling by Drew Aichele
No home bar is complete without a bottle or two of vermouth. This aromatized, fortified wine can be sipped on its own as a refreshing aperitif, but is also key to making a classic Martini (or, if you really feel like leaning into the world of vermouth, try your hand a 50-50 Martini).
Vermouth is made all over the world, from Spain to Italy to France and beyond, and comes in dry, sweet, and semi-sweet styles. Versatile and complex, it works well in everything from a simple, two-ingredient spritz topped with club soda, to iconic cocktails like the Negroni, Vieux Carré, or Boulevardier.
No matter where your vermouth journey takes you, be sure to store opened bottles in the refrigerator to maximize the fortified wine's shelf life. Read on to learn how to make some of our favorite vermouth cocktails.
Soft Arms
Matt Taylor-Gross / Food Styling by Lucy Simon / Glasses from Mamo
Dry Riesling and dry vermouth make this low-alcohol cocktail the perfect light way to start off a meal.
Chrysanthemum Cocktail
Matt Taylor-Gross
The Chrysanthemum cocktail calls for a bittersweet blanc vermouth to help lengthen the drink and accentuate the herbal notes from the absinthe. A bit of Benedictine adds some body.
Martini
Matt Taylor-Gross
Whether you're using gin or vodka to make a Martini, don't skip the dry vermouth. The ingredient is key to adding body and depth to this classic cocktail, while allowing the base spirit's more subtle aromas and flavors to shine through.
Yuzu Amaro Spritz
Matt Taylor-Gross / Food Styling by Lucy Simon
This citrus-forward, herbaceous amaro spritz comes together in minutes, and calls for just a splash of dry vermouth.
Be Cool
Hibiscus-infused sweet vermouth and Campari give this slushy cocktail its bright pink hue.
Caprese Martini
Matt Taylor-Gross / Food Styling by Lucy Simon
At Jac's on Bond in New York City, the caprese salad-inspired Martini (balsamic vinegar, tomatoes, and all) calls for Lustau Blanco, a bitter and nutty vermouth from Jerez, Spain.
Negroni
One of the most iconic sweet vermouth cocktails, the boozy Negroni has inspired several riffs, including the viral Negroni Sbagliato.
Rob Roy
Chelsea Kyle / Food Styling by Drew Aichele
The harmony of Scotch whiskey and sweet vermouth make this classic cocktail perfect for cold-weather sipping.
Aperol Fizz
Matt Taylor-Gross / Food Styling by Lucy Simon
A perfect marriage of an egg cream and Aperol Spritz, this frothy cocktail from Jupiter in New York City calls for dry vermouth.
Mother's Ruin Punch
Chelsea Kyle / Food Styling by Drew Aichele
If you think vermouth doesn't belong in punch, think again. The Mother's Ruin punch calls for gin, sparkling wine, and sweet vermouth for added complexity.
Campari and Bourbon Cocktail
Chelsea Kyle / Food Styling by Drew Aichele
This cocktail calls for blanc vermouth, which is sweeter than dry vermouth, but not quite as sweet as red vermouth. White vermouth typically has a floral, rich flavor.
Nocino Manhattan
Chelsea Kyle / Food Styling by Drew Aichele
Fans of the classic Manhattan will love this herbaceous upgrade that calls for nocino, an Italian walnut liqueur.
Mr. J
Frederick Hardy II / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely
Port-finished Scotch blends with coffee, sweet vermouth, and chocolate in this fireside-ready cocktail.
Vieux Carré
Matt Taylor-Gross / Food Styling by Lucy Simon
Channel the decadence and debauchery of Prohibition-era New Orleans with a classic Vieux Carré. We like to use Cinzano Rosso to make our recipe, but you can use any other sweet vermouth as well.
Rocky Mountain Wizard
Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
Potato vodka, yellow Chartreuse, and Italian white vermouth make this a must-try balanced, lightly herbaceous Martini for vodka fans.
Boulevardier
Matt Taylor-Gross / Food Styling by Oset Babür-Winter
The whiskey lover's Negroni calls for equal parts of bourbon, Campari, and sweet vermouth.
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