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Martini Rosso vermouth
Made to Rossi's original recipe developed in the 1860s, this recipe has been passed down through each of the company's Master Herbalists. Several aromatic...
Yorey C
12th November at 05:55
tastes like italian salad dressing lol.. ginger?
25th February 2023 at 16:58
I guess it depends on where you live, but here in The Netherlands Dolin Rouge is as cheap as Martini Rosso, same is true for the dry version. So I would always recommend Dolin rather then Martini Vermouth
2nd April at 15:04
That's very strange, here in France, Dolin is near twice the price of Martini and unavailable in supermarket while it's a french product. I don't understand..
19th February 2023 at 15:54
Maybe the stuff that makes it to the US is of inferior quality to what is sold in Europe, but I think Martini Rosso is absolutely awful. I don’t get any of the flavors described here. All I get is oxidized wine and sage, why so much sage… Cocchi Vermouth di Torino is my go-to.
17th August 2021 at 22:04
Oh, I've learned something about vermouth since this post. I've got to Maidenii dry vermouth for dry vermouth and will never turn back to the cheaper varieties. So much more complexity. I'll have to try the Punt e Mes trick. I did have a bottle but substituted all the sweet vermouth in my negroni with it, and didn't love it. Perhaps it just needed that splash.
26th December 2022 at 02:11
Just to respond to Paul Holdsworth's post, and yours.... In the last year I've had a lot of Negroni's in Rome, Bologna and Modena, and London at Crossroads Bar in Camden... The Italians in Bologna and Modena are using Antica Formula, which even for them was expensive. The Italian fella at Crossroads (Valentino) is saying only use Martini Rosso.
In a way, I think both are right depending on what YOU want. I think the Martini version is a classic flavour, but then this also depends on your gin now. Italians in Italy with Antica are using Tanqueray 43% or Beefeeater (and then adding Orange bitters (psychos)) and then Italians in the UK are using Martini with Gordon's or Sipsmith.
The flavour variations between Martini, Cocchi Storico, Antica, Cinzano and then the gins are so varied that maybe there is no right answer?
In a way, I think both are right depending on what YOU want. I think the Martini version is a classic flavour, but then this also depends on your gin now. Italians in Italy with Antica are using Tanqueray 43% or Beefeeater (and then adding Orange bitters (psychos)) and then Italians in the UK are using Martini with Gordon's or Sipsmith.
The flavour variations between Martini, Cocchi Storico, Antica, Cinzano and then the gins are so varied that maybe there is no right answer?
28th February 2021 at 08:53
So cheap and tastes fine as a part of the wonderful negroni. Can anyone tell me why I should use better quality vermouths than this?
18th December 2022 at 16:05
Better quality vermouths are great. But cheaper does not necessarily mean inferior. Martini Rosso does what it does with superb flavour and ripeness. I'm happy to use it, or a more expensive sweet vermouth. And I love the very different versions of the same cocktail recipe they make.
3rd January 2022 at 03:15
I think Cocchi Storico just tastes nicer than this. All subjective though