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...
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.
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.