Ingredients

2 oz. Rye or Bourbon

1 oz. Sweet Vermouth

1-2 Dases Angostura bitters

Stir all ingredients with cracked ice in a mixing glass until very cold.  Strain into a very cold stemmed glass and garnish with a brandied cherry and an orange twist. 

Where, specifically, it was born does not matter. Its birthplace and its name are the same. Its home and its character are mirror images: rich, funky, inspiring, engulfing.

If the arrival of bitters on the beverage scene in the late 1700’s is the most significant event in the history of the “Cocktail” then the entrance of Vermouth is the second, about a century later. Derived from the German “wermut” meaning wormwood (an essential and lore-encrusted ingredient), vermouths are wines that have been infused with herbs, barks, roots, spices, and fortified with distilled alcohols, often brandies. Primarily there are two types: Sweet and Dry, called Italian and French, respectively, though either style can be produced anywhere. Combinations and variations about, most notable are Blanc or Bianco, which are clear and semi-sweet or off-dry. 

In terms of mixing drinks, vermouth changes everything. It offers transcendence to a plane of aroma, flavor complexity, depth and texture that was impossible to imagine before. The lasting foothold of the Manhattan, the Martini, and their offspring is testament to the silent power of vermouth. The drinks have remained popular even though understanding and appreciation of their not-so-secret ingredients has suffered massively. Only the return of Absinthe, and the now exploding market for Amari (plural of Amaro), fueled early in this decade by the cultish popularity of Fernet Branca, have reawakened people to consider more closely those bottles that have always gazed back at them from the shelves of liquor stores and their grandparents’ dusty cabinets. Part of the confusion is due to long standing ignorance and poor-practice in the form of serving spoiled vermouth. Letting air into the bottle when you open it will begin the process of oxidation that will render the contents rancid eventually. Even though vermouth has more alcohol than wine, its still often below 20% ABV, which is enough to stop the growth of bacteria, it is not enough to preserve the flavors and aromas which will shortly turn acrid and sour if left out. Always keep your vermouth in the refrigerator after it is opened! This will ensure you experience your cocktails the way they were intended. Intention, in cocktails, is everything. 

Note on ingredients: Rye is considered the norm for this drink. Bourbon is excellent, believe me. Feel free to experiment with various vermouths as well, however I must assert that rare and expensive whiskeys and vermouths will not improve the drink. Additionally, why chose between a cherry or a twist? Both serve well and don't cancel one another. More than one cherry is unnecessary at best, and wasteful at worst. I may like to have three Manhattans. I know I don't want nine cherries.