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I've used a 50/50 mix of dry and bianco vermouths to add some (I believe) much-needed honeyed richness to the all-dry vermouth vintage recipe. Depending...
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Justine Fehley’s Avatar Justine Fehley
8th December 2024 at 21:16
Great recipe for trying use up some extra vermouth. I use Resurgent Custom Cask (100 proof), Contratto Bianco, Cinzano 1757 Extra Dry, and Giffard Muroise du Val de Loire.

That last one has been out of production for years, but I found a dusty old bottle at a small shop recently, and it still tastes great.
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Matt Wilson’s Avatar Matt Wilson
27th April 2024 at 20:12
Is this deliberately only single-strained, as opposed to fine straining it? I’m curious why!
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Simon Difford’s Avatar Simon Difford
28th April 2024 at 07:27
It should have said fine strain. Now corrected. Thanks for bringing this to my attention.
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Calvin Grant’s Avatar Calvin Grant
1st February 2022 at 04:49
This one improved as it warmed up.
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