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Sweet vs Dry Vermouth
Red Italian-style vermouth against pale French-style dry: two different ingredients sharing a name.
Which should you use?
They are not two strengths of one thing. Sweet vermouth is rich, spiced and sweet and belongs with brown spirits and bitters — the Manhattan, the Negroni. Dry vermouth is pale, crisp and herbal and belongs with gin — the Martini. Keep both in the fridge, because both are wine.
| Dimension | Sweet vermouth | Dry vermouth |
|---|---|---|
| Typical strength | 16% ABV | 18% ABV |
| Sugar | A lot — it reads as sweet | Very little |
| Flavour | Vanilla, dried fruit, bitter herbs, spice | Dry white wine, citrus peel, floral herbs |
| Colour | Red-brown (caramel-coloured) | Pale straw |
| Partners | Whisky, Campari, brandy | Gin, vodka, sherry |
| Once opened | Fridge; fades over weeks | Fridge; fades faster, and shows it more |
Using one in place of the other
Not interchangeable. A Martini with sweet vermouth is a different, sweet drink; a Manhattan with dry is thin and sharp. A 'perfect' Manhattan splits the vermouth between the two on purpose.