One of the mysteries of the English language finally explained.
- ‘The former is often referred to in older cocktail manuals as French vermouth, while the latter is called Italian vermouth - but the two are now manufactured all over the world and the distinctions no longer apply.’
- ‘Dry white French vermouth, such as Noilly Prat, is particularly useful: you can usually use it where a recipe calls for white wine, but its shelf life is limited, like fino and manzanilla.’
- ‘Also on the cocktail menu is a French Martini (Citadelle gin and French vermouth) garnished with a pickled green bean.’
- ‘Dry vermouth, also referred to as French vermouth, has a pale gold color and a touch of sugar.’
- ‘Fill a glass with cracked ice and add French vermouth.’
- ‘You can swap the sherry for dry white French vermouth and the brandy for Grand Marnier or Cointreau, if that's what you've got.’
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