But whiskey is just one part of a Manhattan. What about the other main component, vermouth?
Vaguely bitter, neither wine nor spirit, and decidedly European, vermouth has, until recently, been a mystery to the majority of American drinkers. The last few years have brought a bit of a resurgence, buoyed by the craft cocktail movement, but I have my suspicions that most people who can confidently navigate the crowded whiskey aisle start to feel their moorings loosen the minute they round the corner to the sparsely populated shelf of vermouth
But have no fear – vermouth is a wonderful thing. Essential to cocktails and surprisingly delicious on its own, vermouth is nothing more than wine that’s been sweetened, fortified with brandy, and then aromatized with various herbs, some of which can be a little bitter.
Quick whisky question
Single malt is everywhere, but what does it mean? We want to know what the word “single” means to you. Three quick questions, under a minute.
There are two main types of vermouth: sweet, and dry. Manhattans call for sweet vermouth, which is sometimes called red vermouth. As its names suggest, it’s a both sweeter and darker in color than dry vermouth.
A final note: it may go without saying, but vermouth should always be stored in the refrigerator, and not for more than a month or two – it is wine, after all, and though it degrades a bit more slowly than pinot grigio, it won’t last forever.
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