Ingredients
Why Vermouth Belongs in Your Fridge (Not Above the Kettle)
Fortified wine oxidises quietly — spoiled vermouth wastes good gin. Temperature and rotation beat bottle snobbery.
·5 min read
Treat vermouth like open white wine. Oxygen strips acidity and aromatic lift — stirred drinks taste bluntly sweet when vermouth is tired.
Dry vermouth underpins Martinis and Gibson splits. Sweet vermouth carries Manhattans and Boulevardiers, and anchors Negroni harmony with Campari.
Buy small bottles and finish them within a few refrigerated weeks. Note the date you opened on the label — cheap refrigerated vermouth outperforms oxidised premiums.
Cold storage is cheap insurance — you are protecting every poured shot of gin or rye downstream.
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