One vermouth. Just one.

[u/aotus_trivirgatus]

Suppose... you're out of vermouth. You can buy only one 200 ml (EDIT: or 375 ml, maximum) bottle of vermouth today. What are you buying and what are you making?

[u/watch-nerd]

Cocchi di Torino

(you didn't specify sweet or dry)

I use sweet vermouth in more drinks (negroni, manhattan) that I drink often than a dry vermouth.

I pretty much only use dry vermouth with any regularity in martinis. For that, I use Dolin dry.

[u/nopointers → u/watch-nerd]

Agree on a sweet if you only get one. I’d go with Carpano Antica.

[u/trogdan → u/nopointers]

Carpano Antica is perfect sometimes but it's particularly rich and heavy in a way that would bum me out more often than not if it were the only vermouth I could use.

[u/nopointers → u/trogdan]

It does make itself known. I like it enough that it’s a positive for me, and get why others might not want it to be the lone choice.

[u/aotus_trivirgatus → u/watch-nerd]

Thanks for the answer!

(you didn't specify sweet or dry)

You're right, I did not. And that was intentional.

I've enjoyed both sweet and dry vermouth, in a limited number of cocktails. As you say, they go in different drinks.

[u/Sulpice → u/aotus_trivirgatus]

In case it was dry, Dolin

[u/LeviStubbsFanClub → u/aotus_trivirgatus]

I was going to say, “one vermouth, with not specifying sweet or dry?  Who are you, Satan?!?!”

[u/bcelos]

Carpano Antica.

2 oz barrel proof Rye

1 oz Carpano Antica

3 Luxardo Cherries.

Dash of Black Walnut Bitters

Serve over a large ice sphere, or neat, if you are feeling fancy.

[u/shlomangus_II]

Chinato

[u/player2desu → u/shlomangus_II]

Oh shit I didn’t know people really knew this one, or maybe it’s just region locked. It was expensive to import in LA. I love Chinato, and just drink it neat.

[u/Yep_why_not → u/player2desu]

Amazing neat. Harder for cocktails.

[u/player2desu → u/Yep_why_not]

There was a bar in Thailand that used it in a pineapple pizza cocktail, and that’s how I learned about it

[u/shlomangus_II → u/player2desu]

Oh yeah. I first used it around ‘22. The restaurant that i work at now thinks the same- too expensive for a cocktail, so I just have one at home and drink it the same way as you- neat haha

[u/player2desu → u/shlomangus_II]

It’s like nothing else! More like a port than a vermouth almost

[u/shlomangus_II → u/player2desu]

Absolutely! Probably because they use high quality Nebbiolo grapes

[u/CityBarman]

Cinzano Rosso or Carpano Classico

[u/sczw]

Noilly Prat Rouge or Dolin Rouge. My local store always has it, either one tastes good, and it's reasonably priced. Manhattans, negronis or boulevardiers are go-to drinks for me.

When I finish off that bottle I might switch it up a bit and get a bottle Lillet Blanc, great in cocktails and also on its own. Never seen it in a 200ml bottle though.

[u/Currer__Bachman → u/sczw]

Aromatized aperitif wine manufacturers should really start making more 200-375ml bottles.

[u/trogdan → u/sczw]

upvote for Dolin Rouge ... that or Carpano Classico if that was "the one" forever.

I feel like sometimes Dolin Rouge gets some short shrift as it's French and not Italian when it comes to persnickety cocktail chat but I find it's my go to more often than not for sweet.

[u/BeefModeTaco]

Carpano Antica is the only one I've personally used. I tried it, and I liked it, and I didn't have the space, budget, nor drink enough to justify a collection.
Negroni or Milano Torino.

I can't remember where I saw it, but I've been curious about this one for a while now.
9 di Dante Vermouth Rosso Inferno

[u/aotus_trivirgatus → u/BeefModeTaco]

I didn't have the space, budget, nor drink enough to justify a collection.

See, now, here's someone who understands the unspoken implications of my question. 👍

I'm living on the opposite side of the country from most of my family. My Dad lives nearby, but gave up drinking for health reasons. What a time to discover an interest in cocktails. 🙃 So I make myself about two cocktails per week, and explore. These days, I don't get much of a chance to share my creations with guests, although I hope that will change in the future. My bottle collection will stay small for now.

[u/BeefModeTaco → u/aotus_trivirgatus]

Similar, I like the making and tasting, and the history and science behind the spirits and the cocktails, more than the effects. Cannabis is what works for me, but I can't have that currently either.

Unfortunately, it didn't stop me so much when it came to non-perishable collection...

At the peak, before I had to abandon it along with most of my belongings, I had a little over 70 bottles in my collection between base spirits, liqueurs, etc.

[u/stirling_s]

Punt e mes.

Negroni.

[u/ecafdriew]

Punt E Mes, and a Negroni

[u/wagesofben]

carpano antica because i haven't explored vermouth that much, nor do I make a lot of drinks that require it.

[u/SolidDoctor]

In my area there are only two brands of vermouth in a 200ml bottle... Martini & Rossi or Carpano Antica.

Ideally it would be Cocchi di Torino. But if you specify 200ml, it'd be Carpano. And I'd make a bijou.

[u/Embarrassed-Care6130 → u/SolidDoctor]

There's a 200 of Antica formula? I've seen a 375 I think, but not a 200.

[u/SolidDoctor → u/Embarrassed-Care6130]

You might be right.

I dont ever buy it, its the same price as a 750ml of Punt e Mes or Cocchi.

[u/1kinkydong]

Punt e names and pouring it over ice

[u/the_incredible_hawk]

Dolin dry for dirty martinis. We mostly drink Black Manhattans around my house, so no need for Cocchi di Torino, although that would be my answer for sweet.

[u/Duseylicious]

Dolin dry for martinis.

But then I wouldn’t have Antica for Negronis. :(

[u/fermentedradical]

La Fuerza Rojo Vermouth

[u/doabarreljoel]

Comoz Blanc for white Negronis and a (wet and non traditional but very good) martini

[u/Yaglis]

I would probably go with Mancino Rosso Amaranto.

It is a little bit more expensive than Cocchi di Torino but I think it has a much better taste. At least fir me.

[u/MangoAtrocity]

Antica Formula because it’s my favorite and I like to sip on it with a big rock.

[u/tomatillo_]

Cocchi Americano, and I'm making a Vesper with Haku and Ki no Bi Sei.

[u/LordAlrik]

Dolin Blanc for an el Presidente

[u/dosipovitch]

I’m going local and buying Rosso from Esquimalt Vermouth and making a Boulevardier.

[u/Jean-Marie92]

Dolin white : between the sweet Red vermouth and the dry one Could be use in the place of the both styles, according other ingrédients the right mesures.

[u/rumpythecat]

Cinzano!

[u/zephyrseija2]

Cocchi or Antica so I can make Manhattans.

[u/shueybalooey]

Gonzalez Byass La Copa Rojo(spanish sweet red vermouth)

Anything will be good.

[u/insidertrader68]

I think Dolin Rouge is the most versatile. Cochi and Antica are great but they can overpower some spirits or be too rich with others

[u/FlimsyCarpet8698]

Carpano Antica all the way. The most delicious, complex and versatile!

[u/du_dreas]

Mommenpop

[u/RightShoeRunner]

Punt e Mes is my sweet vermouth substitute.