Elements: Dry Vermouth Cocktails

Dry vermouth is essential for a proper Martini—without it, the drink’s basically just a glass of cold gin. But dry vermouth’s utility in cocktails stretches well beyond its most famous application. Citric, herbaceous, and a little floral, dry vermouth can add a crisp snap of freshness to other gin or vodka drinks. In a cocktail made with whiskey or another aged spirit, these same elements provide depth and a bright balance in a notably different way than its sweet vermouth counterpart. And dry vermouth is perfectly suited to take center stage—a simple splash of soda water and a twist of lemon can transform a pour of dry vermouth into a perfect low-ABV aperitif.

At the French restaurant Le Veau d’Or in New York City, bar manager Sarah Morrissey demonstrates dry vermouth’s vibrancy through her version of the Pompier, an under-the-radar classic French highball that combines dry vermouth’s botanical-fueled flavors with the blackcurrant punch of crème de cassis. While Morrissey says the drink’s resemblance to French wine-based kir cocktails appeals to the restaurant’s older clientele, she notes the Pompier’s refreshing elegance and low-ABV nature makes it ideal for curious Gen Z drinkers. “I think a Pompier is a great way to get the younger generation into vermouth,” she says. “If the drink was called something flashier like French Ranch Water, TikTokers would probably be making it the next big thing.”

At Gilly’s House of Cocktails in San Diego, owner Erick Castro leans into dry vermouth’s bright tones for the Pale Rider, a drink he created as a nod to theoretical history. “You don’t really see lots of agave in classic, pre-Prohibition cocktails,” he says of the drink, which matches tequila and mezcal with dry vermouth and Cointreau. “It got me thinking, if there was one, it would have to be clean, with minimal ingredients and no modern liqueurs.”

Dry vermouth’s fresh flavors and low proof make it a natural fit for sessionable cocktails, as exemplified by the Sand Bar at HomeMakers Bar in Cincinnati. Owner Julia Petiprin initially created the easy-drinking cocktail to take on boat rides with friends before she eventually put it on her menu. An easy infusion with fresh cucumber amplifies dry vermouth’s herbaceous qualities, making its interplay with the softly floral one-two punch of blanc vermouth and elderflower liqueur more dramatic. Petiprin hopes the drink’s approachability can provide categorical enlightenment. “Dry vermouth still has this stigma,” she says, a product of the tired less-is-better cliché from its role in Martinis, and from the still-common use of improperly cared for bottles that lose their charm to age and oxidation. “In reality, vermouth is practically its own little cocktail in a bottle.”

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