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While vermouth can be used as a substitute for white wine in food recipes, [34] because it is more flavorful than wine, it may be overwhelming when used in certain dishes. [47] The herbs in dry vermouth make it an attractive ingredient in sauces for fish dishes or as a marinade for other meats, including pork and chicken. [29] [48] [49]
The Rob Roy is a cocktail consisting primarily of whisky and vermouth, created in 1894 by a bartender at the Waldorf Astoria in Manhattan, New York City.The drink was named in honor of the premiere of Rob Roy, an operetta by composer Reginald De Koven and lyricist Harry B. Smith loosely based upon Scottish folk hero Rob Roy MacGregor.
A wet martini contains more vermouth; a 50-50 martini uses equal amounts of gin and vermouth. An upside-down or reverse martini has more vermouth than gin. [23] A dirty martini contains a splash of olive brine or olive juice and is typically garnished with an olive. [24] An extra dirty martini typically contains twice the amount of olive brine ...
The sweet vermouth he uses is Poli Gran Bassano, which is somewhat dry, with hints of rhubarb and black pepper. The dry vermouth is Dos Déus White Dry Reseve, which has notes of angelica root and ...
Mix gin or vodka with vermouth and dilute slightly: 2 parts gin, 1 part vermouth, and 1 part water. Pour into a glass bottle and store in the freezer. “A Martini, hell yeah,” says Griffiths.
The brand may have given the American martini vermouth and gin cocktail its name (an early recipe for which is known from 1888), though other speculations on the cocktail's etymology exist. [1] [2] In 1892 the business was taken over by Rossi's four sons; control passed to his grandsons in 1930.
Once opened, a bottle of vermouth—whether the dry white vermouth used in a Martini or the sweet red vermouth you’d add to a Negroni or Manhattan—will oxidize and eventually turn to vinegar ...
Noilly Prat is widely used in cooking, and extensively used for sauces, especially to accompany fish. In his BBC TV series French Odyssey , Rick Stein described Noilly Prat as a "true flavour from the Languedoc " and said, "I've done lots of experiments with white wines for fish sauces and I've come to the conclusion that Noilly Prat is the best.
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