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Launched in 1910, Martini Bianco earned the name 'Bianchissimo', or 'the whitest', inspired by the white flowers of the vanilla plant. White wine is filtered...
I'm wondering if, since Bianco's are somewhere between a dry and a sweet vermouth, you can substitute it for recipes that call for equal parts dry/sweet vermouth.
I use it because it kind of sits between a blanc and a dry and lets me make do with one bottle in the fridge instead of two when making cocktails. Wouldn't recommend substituting for sweet vermouth though, its totally different.