by Jay Erisman, EQ Wine and Spirits Manager

The introduction of vermouth to America in the 1870s was a seminal moment in the development of the cocktail. Bartenders had a new toy to play with, and in short order had invented a host of classic cocktails that are still drunk today. As I’ve noted here before, vermouth is back, baby, with a vengeance. Mixologists amateur and professional alike are rediscovering the supple, mouthwatering glory of dry and sweet vermouth. And happily, we have some new firepower, with new vermouths landing from France, including the new/old Noilly Prat and Dolin, perhaps the best of them all. What to do with this herbaceous wine?

Vermouth de Chambéry is the aristocrat of French Vermouth.

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By Jay Erisman, EQ Wine and Spirits Manager

Well, our Manhattan seminar has come and gone. Our EQ students had a terrific time tasting not only five varieties of Manhattan, but all the different components in this classic cocktail. We had (small thimbleful) tastes of three whiskeys, three vermouths, a bunch of bitters—basically, we did the Manhattan to death. We finished with an all-new Manhattan recipe—plus I shared with the students the secret of making excellent cocktails in bulk quantities. Party Read on…

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