Vermouth might be best known for its role in the martini, but there’s so much more to the aromatized wine. While awesome new domestic producers are beginning to pop up—like Uncouth Vermouth from Brooklyn, New York, and Portland, Oregon’s Hammer & Tongs—bartenders are getting even more creative, using vermouth as the main component of a drink, as opposed to using it more like a seasoning. Consider wine- and fruit-based cocktails like the Rosé All Day. You can use vermouth in the same way, mixing the wine with fruit, as Erick Castro of Polite Provisions in San Diego did in this recipe. I suggest this in place of your usual mimosa.
For the simple syrup, heat 1 cup water in a small saucepan over low heat until it simmers, about 3 minutes. Add 1 cup sugar and remove the pan from the heat. Stir to dissolve the sugar and allow the mixture to cool to room temperature before using. Transfer any leftover syrup to an airtight container and refrigerate. Simple syrup will keep, covered and refrigerated, for 1 month.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
19 Low-Alcohol Cocktails That Still Bring the Party
Like a strawberry-rhubarb spritz, a watermelon-sherry-kombucha cooler, and more low-ABV drinks for day drinking and keeping your witz.37 Easy Cocktails to Make as Soon as It’s Five O’Clock Somewhere
Making delicious cocktails doesn’t have to be fussy.How to Use Up Your Dry Vermouth
The bottle's not going to drink itself. But you don't have to commit to a dozen martinis.
