Vermouth: The quiet star of classic cocktails

Though it has, in recent decades, taken something of a back seat to base spirits such as gin, bourbon and whisky, there’s no denying vermouth’s characteristic bitterness and subtle herbal aroma play a vital role in the enduring appeal of legendary cocktails.

With its layered herbal notes and refined bitterness, vermouth has long been an essential fixture behind the bar. Whether it’s bringing balance to a bold Manhattan, adding edge to a crisp Alaska, or offering warmth to a Bobby Burns, vermouth quietly lifts each blend—never the star, but always indispensable.

In this piece, we journey through the fascinating world of vermouth from its various types and distinctive production methods, to its enduring role in mixology. Even if it no longer claims centre stage, vermouth remains the perennial “muse” that lends complexity and grace to the modern cocktail.

What is vermouth and how is it made?

Above Vermouth has been around for centuries

Vermouth has been around for centuries

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Thought to have been first created for medicinal purposes, vermouth has a history stretching back centuries. Anthony Caporale, director of alcoholic beverage education at the Institute of Culinary Education, explains that it is a fortified wine, one that has spirits added either during or after fermentation to enhance its alcohol content and impart a unique character. This process, known as fortification, results in an alcohol content of between 15 and 22 per cent, considerably higher than regular wine, which tends to fall around 12 to 15 per cent.

The base of vermouth is grape wine, which is then fortified and infused with ingredients such as wormwood, orange peel, juniper, star anise and angelica root. Traditionally, wormwood was the key bittering agent—in fact, the word “vermouth” derives from “wermut,” the German for wormwood. These days, however, some producers opt for cinchona bark or other roots to achieve a similar effect. That said, purists, and European Union regulations, maintain that vermouth without wormwood simply isn’t vermouth at all.

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Vermouth typically falls into one of two categories: sweet or dry. To be classed as vermouth under EU law, the liquid must contain at least 75 per cent wine. This gives it an alcohol by volume (ABV) of between 16 and 18 per cent, higher than unfortified wine (which usually sits between 9 and 14 per cent), yet lower than most spirits.

Where does Vermouth come from?

The vermouth story begins in 1786, when Antonio Benedetto Carpano began making sweet vermouth using Moscato wine in Turin. His creation proved a hit not just with locals, but also with royalty, sparking a wave of commercial production across the Duchy of Savoy. The Torino style was eventually awarded protected geographical indication status in 1991, with stricter production standards introduced in 2017 under the label Vermouth di Torino.

In southern France, dry vermouth emerged in the early 1800s, courtesy of Joseph Noilly. Later came sweeter blanc versions, pioneered by Dolin and Comoz, setting the stage for today’s diverse array of blanc, dry and extra-dry vermouths now produced globally.

Carpano’s original recipe wasn’t revived until 2001, when it was reintroduced as Carpano Antica Formula, quickly becoming a favourite among bartenders. Experts point to it as the inspiration behind acclaimed labels such as Cocchi Storico, Cinzano 1757 and Martini & Rossi Riserva Speciale.

Though it originated in Italy, vermouth production soon made its way to France and Spain—and today, it flourishes everywhere from the United States and Australia to South America and South Africa.

Types of Vermouth

Sweet

Above Sweet vermouth traditionally originated in Italy

Sweet vermouth traditionally originated in Italy

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Sweet vermouth, which hails from Italy, typically contains 130 grams or more of sugar per litre. It’s available in both red and white varieties. While each has its own distinct nuance, both are interchangeable in cocktails calling for sweet vermouth.

Master blenders note that sweet red vermouth carries warm notes of clove, cinnamon, anise and nutmeg, while the white version leans towards vanilla sweetness, citrusy aromas and a spiced finish on the palate.

Often referred to as rosso, sweet red vermouth is a staple in cocktails such as the Negroni or the Manhattan. When asked about its versatility, Izzy Tulloch, head bartender at Milady’s in New York City, recommends using it in sangria for a rich, textured harmony between herbal bitterness and the natural sweetness of fruit.

If Emanuele Balestra, head bartender at Le Majestic and Le Gray d’Albion at the Barrière Hotel in Cannes, has white vermouth on hand, he’ll often craft a Chamomile Negroni, prized for its gentle sweetness and refined botanical and floral bouquet.

Dry

Above Dry vermouth is often distilled with wormwood

Dry vermouth is often distilled with wormwood

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Originating in France, dry vermouth is commonly distilled with wormwood, its defining ingredient. Pale yellow in hue, it offers more herbal, floral and citrus-forward aromas than its sweeter counterparts. With less than 50 grams of sugar per litre, it leans sharply acidic, particularly when combined with gin, producing a saline quality that enhances salivation.

Dry vermouth is a classic component of the Martini. According to leading bartenders worldwide, a preferred ratio is 50:50 gin and dry vermouth, garnished with olive peel and a twist of lemon. Its mild bitterness cuts through and lifts the juniper and botanical essence of the gin.

Super-dry

Super-dry vermouth contains even less sugar than the dry varieties, measuring under 30 grams per litre. Bright with flavours of lemon, orange and herbs, it pairs particularly well with sharp, tart spirits that benefit from its crisp finish.

Blanc/Bianco/ Blanco

Above Vermouth blanc/bianco is often used to balance out the bitterness

Vermouth blanc/bianco is often used to balance out the bitterness

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Among the white vermouths, blanc (also known as bianco or blanco) is the sweetest. In cocktails, it's often used to soften bitter notes. A prime example is the White Negroni, where vermouth bianco balances the absence of Campari's sugary edge. When ingredients like Lillet Blanc or Cocchi Americano aren’t to hand, some bartenders will substitute with blanc vermouth in cocktails such as the Corpse Reviver #2 or the Vesper Martini.

Rosé, Amber and Americano

Sacred_Spirits_Threevermouths_Manhattanand_Amber_Spritz

Above Rose and Amber Vermouth can blend smoothly with any wine

Rose and Amber Vermouth can blend smoothly with any wine

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Falling somewhere between dry and sweet, rosé, amber, and Americano vermouths are often defined by the drinker’s palate. Their balance makes them remarkably versatile, ideal for blending with a variety of wines to create imaginative cocktails. Americano (or aperitivo), in particular, has a texture reminiscent of bitter herbal liqueurs like Campari, and is frequently used as a base in place of stronger spirits.

Chinato

Above Above Chinato, amaro or amargo are bitter vermouths

Above Chinato, amaro or amargo are bitter vermouths

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Bitter vermouths known as chinato, amaro or amargo are based on cinchona. Though often likened to wine-based amaros, they differ in structure due to their fortified wine foundation. Among the most notable in this style is Barolo Chinato from Piedmont. While technically falling under the vermouth umbrella, these bottlings occupy a distinctive category of their own, and often come with a higher price tag.

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Why is vermouth popular in cocktails?

Vermouth is often described as “bringing out the flavours” in a cocktail, much like whisky or gin might. But for bartenders, its appeal lies in something more practical—distillation. By swapping part of a high-proof spirit with a lower-proof fortified wine, vermouth reduces the overall alcohol content of a drink. This tempers the ethanol edge, allowing more delicate notes to emerge. The effect is similar to adding water to Scotch: rather than overwhelming heat, subtleties of caramel, vanilla, peat or oak are revealed.