Dry Vermouth
A fortified wine with herbal complexity and minimal sweetness. Essential for martinis and other classic cocktails requiring botanical depth without sugar.
18%
ABV
35
Cal/oz
5
Cocktails
liqueur
Category
Flavor Profile
History & Origins
Dry vermouth was developed in France in the 18th century as a drier alternative to Italian sweet vermouth. It became essential to classic cocktails during the golden age of mixology.
How It's Made
White wine fortified with neutral spirits and flavored with wormwood and other botanicals, with minimal added sugar.
Pro Tips
- •Refrigerate after opening and use within 3 months
- •French vermouths tend to be drier than Italian
- •Use a light hand - a little goes a long way
Substitutes
Recommended Brands
Cocktails with Dry Vermouth
Discover cocktails that showcase this ingredient
Clover Club
Pre-Prohibition gin sour colored with raspberry and crowned with a dry-shaken egg white foam.
Dirty Martini
The savory martini variation enriched with olive brine—salty, crisp, and bracing.
Gibson
A dry gin martini garnished with cocktail onions—clean, crisp, and subtly savory.
Classic Martini
The king of cocktails—minimalist, elegant and endlessly riffed—balancing aromatic gin with a restrained measure of vermouth.
Tuxedo
A late-19th-century martini offshoot with dry vermouth, a touch of maraschino, and aromatic absinthe and bitters.