
I finally found bottles of Vya, the excellent new California vermouth mixologist Jim Meehan name-checked in his cocktail trends roundup in our March issue (you can buy bottles here, if you live new New York). No two vermouths taste alike—in fact they can be wildly dissimilar—so I've always been perplexed that most bartenders group all "dry" and "sweet" (or "French" and "Italian") vermouths together and offer only these generic tags in their recipes.
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