This Chow.com recipe for a “Perfect Manhattan” not only created an urge to have one but raised our consciousness about selecting good vermouths.  We have always felt that one of the most civilized aperitifs is dry (or sweet with Campari) vermouth on the rocks with a splash of soda and a twist.  It’s also very convenient to keep a bottle of dry vermouth in the kitchen to use whenever a recipe calls for wine to deglaze a pan or add to a sauce, etc.

When using vermouth as a main ingredient, the quality becomes surprisingly important.  The same as choosing a wine or whiskey or gin or vodka.  We have always sought out Noilly Prat (or Boissiere) as our dry French vermouth and generally used Stock as our sweet Italian.  But now we are seeing new vermouths appearing in the American marketplace… the great Punt e Mes Carpano Antica sweet and Dolin dry from France.  Can’t wait to try them.