Forum

Martini Rosso vermouth Image

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...
Back to Martini Rosso vermouth
Previous conversation
Andy Quan’s Avatar Andy Quan
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.
2
reply
Sandip Gohil’s Avatar Sandip Gohil
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?
4
reply