5 Best Vermouths for a Martini, According to Bartenders
Martini
A fortified, aromatized wine made with botanicals including herbs, roots, and spices, Vermouth has been on everyone's radar lately, and with roughly 20% of the world's 50 classic cocktails calling for it, it's easy to understand why. The most famous cocktail with vermouth is the Martini, a drink that needs no introduction. While martinis usually focus on the gin or vodka, it's the tiny addition of vermouth that really gives it depth and balance. Ask any bartender, and they'll agree that a fresh, well-stored vermouth can completely change the quality of a martini, often more than the base spirit itself. Here are five of the best vermouths for a martini, according to bartenders.
Oka Kura Japanese Bermutto
$28.50, 720 ml | 18% ABV
Oka Kura Japanese Bermutto
Oka Kura Japanese Bermutto is the go-to choice for Head Mixologist Kenichi “Neech” Saito of Henderson Beach Resort. “It brings a really unique balance of delicate floral notes, soft salinity, and subtle umami that works beautifully in a Martini without overpowering the spirit.” Saito finds that Oka Kura Japanese Bermutto softens the sharper edges, almost stretching the flavors out in a really subtle way. Modern yet respectful of the classic Martini structure, it’s refined and versatile, with just enough salinity and depth.
Tasting notes: For Saito, Oka Kura adds a layered texture and a smoother, more rounded finish, while keeping the cocktail crisp and clean.
Timbal Extra Dry Vermouth
$19.99, 500 ml | 17% ABV
Timbal Extra Dry Vermouth is the vermouth for martinis right now, according to Nick Farrell, Spirits Director at Junebug in New Orleans and Neighborhood Restaurant Group. “At Junebug, we use it in our large format martini with smoked olives, blending it with the more familiar Dolin Dry to create an unctuous martini contrasted by subtle citrus notes." There’s also no added sugar, which makes it dry and sets it apart from many other dry vermouths.
Tasting notes: As Farrell explains, Timbal Extra Dry Vermouth has umami and olive notes that seem custom-made for a martini. With no added sugar, the savory elements really shine.
Aperitivo Co. Dry Vermouth
£26.00, 750 ml | 18% ABV
Aperitivo Co. Dry Vermouth
Liam Davy, Global Beverage Director, Hawksmoor, swears by Aperitivo Co.’s Dry Vermouth, ‘Floral & Herbaceous,’ for martinis. Made in Bristol, Davy describes it as an unapologetic love letter to Dolin, with additional notes that elevate the cocktail. “I think if you are making a properly dry Martini but want to showcase the vermouth a bit more, this is essential,” he explains.
Tasting notes: According to Davy, Aperitivo Co.’s Dry Vermouth feels more like a dry wine than a traditional vermouth. Its fennel and elderflower botanicals work equally well with both vodka and gin.
Cocchi Extra Dry Vermouth di Torino
$29.99, 500 ml | 17% ABV
Clement Durant, Director of Food and Beverage at Kimpton EPIC Hotel in Downtown Miami, prefers Cocchi Extra Dry Vermouth di Torino for its base wine made from Cortese grapes. “Although it is a dry vermouth, it offers a deep complexity and balance compared to other dry vermouths and carries very subtle notes of coriander and citrus, without overpowering the cocktail,” he shares.
Tasting notes: This vermouth opens differently on the palate. “It enhances the flavor profile of the London Dry gin you will add to it, and its citrus profile pairs perfectly with a simple organic lemon peel as a garnish.”
Carpano Bianco Vermouth
$20.99, 750 ml | 14.9% ABV
Carpano Bianco Vermouth
Carpano Bianco is the top choice for Assistant Manager, Food & Beverage Operations at The St. Regis Longboat Key Resort, Robert Goggin. “It is a great off-dry vermouth that has some vanilla, citrus, and baking spice notes,” he says. His preference is for an almost ½ and ½ gin and vermouth combination, as it takes so much of the vermouth to round out and balance the gin. “It enhances the botanical by adding other dimensions with the citrus and vanilla notes.”
Tasting notes: The lower alcohol content in this particular vermouth adds a layer of richness and viscosity. “It also allows for a better integration of the alcohol in the gin, softening the blow, and making things more cohesive,” he explains.