10 Vermouth Cocktail Recipes Anyone Can Make

Easy, delicious, classy. Done and done.

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Courtesy

If vermouth isn't in your current alcohol arsenal, we're here to convert you. The fortified wine is super versatile—you've probably already tried it in a cocktail or two—and although you can drink it on the rocks, both its dry and sweet varieties really shine when paired with something harder. We went to the experts for some delicious vermouth cocktail recipes for when you don't feel like leaving your couch but are in the mood for a professional-tasting aperitif. Cheers!

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1 Americano
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DAVE LAURIDSEN

Ingredients:

2 oz. sweet vermouth

2 oz. Campari

1 splash club soda

Orange wedge for garnish

Directions:

Mix equal parts sweet vermouth and Campari over ice, top with a splash of club soda, and garnish with an orange wedge.

Courtesy of Delish

2 Negroni 1651
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Gabi Porter

Ingredients:

1.5 oz Tod & Vixen’s Dry Gin 1651

1oz Cocchi Storico Vermouth di Torino

1 oz Campari

Directions:

Stir with ice in an ice-filled rocks glass, garnish with orange wedge, then serve. (Finger-stirring optional.)

Courtesy of Tod & Vixens

3 Manhattan
Courtesy of Town and Country

Instructions:

2 oz rye whiskey

1 oz sweet vermouth

2 dashes Angostura bitters

Directions:

Stir ingredients in a mixing glass with ice. Strain into chilled martini glass or cocktail coupe.

Courtesy of Town and Country

4 Carpano and Soda
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Delish

Ingredients:

ice

1 1/2 oz. Carpano Antica or other sweet vermouth

3 oz. club soda or seltzer

2 Angostura Bitters

1 sprig mint

Directions:

Fill a rocks glass with ice. Pour the Carpano Antica over the ice and top with the club soda or seltzer. Stir, then garnish with the bitters and mint sprig.

Courtesy of Delish

5 Town & Country Cocktail
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Courtesy of Town & Country

Ingredients:

2 oz Bulliet Bourbon

.5 oz Carpano Antica Formula vermouth

1 tsp Crown Maple Syrup

3 dashes Bar Keep apple bitters

Directions:

Add all ingredients to mixing glass and stir with ice. Strain over large ice cubes in a rocks glass and garnish with orange peel and a brandied cherry.

Courtesy of Town & Country and Eddie Eakin of Boulevardier in Dallas, TX

6 Breakfast in Bed
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Courtesy of KLG

Ingredients:

2 oz Carpano Antica

¾ oz Lemon Juice

½ oz simple syrup

1 tsp. Brancamenta

1 barspoon Orange Marmalade

Directions:

Shake, strain into double rocks glass with crushed ice. Garnish with a lavish mint bouquet.

Courtesy of KLG

7 Tuxedo #2
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Courtesy of Town and Country

Ingredients:

2.25 oz Plymouth gin

.5 oz Dolin Blanc vermouth

.25 oz maraschino liqueur

2 dashes orange bitters

Rinse absinthe

Orange twist expressed and rolled on skewer with a brandied cherry for garnish

Directions:

Stir with ice and strain into an absinthe rinsed Nick and Nora glass. Garnish as described above.

Courtesy of Flora Bar in New York City

8 Fernet Egg Cream Soda
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Courtesy of Bible Club

Ingredients:

1oz Fernet-Branca

1oz ginger syrup

.5 oz Carpano Antica Formula Vermouth

4 drops salt tincture

Whole egg

Instructions:

Build/shake like a ramos. Pour into fizz appropriate glass, and top with soda, creating frothy “head." Rest straw, mint sprig, and grated nutmeg on top.

Courtesy of Jessica Braasch at Bible Club, Portland OR

9 Italian Swizzle
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Courtesy of KLG

Ingredients:

1 part Fernet-Branca

1 part Carpano Dry Vermouth

1 part mint syrup

1 part ginger beer

½ lemon juice

¼ yellow chartreuse

Directions:

Combine all ingredients in a cocktail shaker with ice. Shake and strain into a highball glass with crushed ice. Garnish with lemon wheel.

Courtesy of KLG

10 Honey, Don't Dew Me Like That
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Courtesy of KLG

Ingredients:

1 oz Carpano Bianco

.5 oz Carpano Dry

1 oz Honeydew Genmaicha Mint Sherbet*

.75 oz Lemon

1/4 tsp Matcha Powder

1 Egg White

Directions:

Add everything but matcha powder into a shaker filled with ice. Reverse dry shake. Fine strain into a chilled cappuccino mug. Garnish with matcha powder dust on top.

* Honeydew Genmaicha Mint Sherbet

t10 oz (wt) Chopped Honeydew

2 oz (wt) Mint Leaves

10 oz (wt) Sugar

10 oz (wt) Matcha Iri Genmaicha Tea

Place honeydew, mint and sugar in a non-reactive container, shake to coat and let sit refrigerated overnight.Blend honeydew, mint and sugar mixture with matcha iri genmaicha tea until well incorporated.Strain through nut bag.Bottle and refrigerate for up to 2 weeks.

Courtesy of Merandia Adkins of L.B.M Bar in Cleveland, Ohio

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