Sweet vermouth

Sweet Vermouth is a type of vermouth, a fortified wine that has been flavored with various botanicals. The term "sweet" refers to the sugar content, which is higher in sweet vermouth than in dry vermouth. Sweet vermouth is often used in cocktails, most notably in the Manhattan and the Negroni.

History

Sweet vermouth was first produced in the mid-18th century in Turin, Italy. It was originally used as a medicinal tonic, but its pleasant taste soon made it popular as a beverage. The first known producer of sweet vermouth was Antonio Benedetto Carpano, who is credited with inventing the drink.

Production

Sweet vermouth is made by infusing wine with a mixture of botanicals, which can include herbs, spices, and bitter roots. The exact recipe varies between producers and is often a closely guarded secret. The wine is then fortified with a neutral spirit, usually brandy, to increase its alcohol content. Finally, sugar is added to give the vermouth its characteristic sweetness.

Usage

Sweet vermouth is often consumed on its own, either chilled or on the rocks. However, it is perhaps best known for its role in cocktails. In a Manhattan, sweet vermouth is mixed with whiskey and a dash of bitters. In a Negroni, it is combined with gin and Campari. Sweet vermouth can also be used in cooking, where it can add depth and complexity to sauces and stews.

Varieties

There are many different brands of sweet vermouth, each with its own unique flavor profile. Some of the most well-known include Martini & Rossi, Cinzano, and Carpano Antica Formula. There are also many artisanal vermouths being produced today, which offer a wide range of flavors and styles.

See also

• Dry vermouth
• Rosso vermouth
• Vermouth

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