My father (a “very dry Beefeaters Martini straight up with a twist” guy) is very upset and has been forced to abandon Noilly Prat. Is there a place to get the original version? It would make a nice present for his... (16 replies, last updated by Scrapironchef March 4, 2009)

I always used to keep a bottle of Noilly-Prat dry vermouth on hand for cooking and an occasional martini. They recently changed the formula, and I now find it much too sweet. Can anyone recommend an alternative in the same price... (9 replies, last updated by zamorski May 20, 2009)

I didn’t know there was a Noilly Prat Amber. Is it sweeter than the sec, the way bianco Italian vermouths are sweeter than their extra dry brethren? I found this on Wikipedia: "Amber Noilly Prat is only available for... (10 replies, last updated by twodales July 9, 2007)

I use Noilly Prat, a French dry vermouth, for all my dry white wine cooking needs. After opening, it keeps on the shelf for months, though I tend to use up a bottle every month or so. (4 replies, last updated by Candy March 16, 2005)

Noilly Prat always works for me.....and I like to buy the half bottle sizes myself. (5 replies, last updated by oystersallday January 7, 2009)

it with Hendricks on the floral side and Junípero on the juniper side. The Platonic martini would be this: 4 parts Plymouth 1 part vermouth (Vya Extra Dry if I can find it, or Noilly Prat) possibly a dash of orange bitters stirred... (5 replies, last updated by byrd October 19, 2007)

I did some searching on the board and came up with these. Boussier Carpano Antica. Carpano’s Punt e Mes Cinzano G&D (Gambarelli and Devito) from California. J. Boissiere from France Martini and Rossi Noilly Prat Vya General web search (7 replies, last updated by rworange December 11, 2007)

When recipes call for vermouth, they usually mean white French vermouth. Noilly Prat is the original brand, and probably the best for cooking. (6 replies, last updated by Dax December 5, 2003)

was drained. Very enjoyable. This evening I made two drinks. The first was 3/4 oz Noilly Prat and 1 1/2 oz Hendrick’s gin prepared as above and garnished with two thin strips of kimchi about 1/2 inch long. This was a serious... (1 reply, last updated by moh August 4, 2009)

My personal martini consists of Noilly Prat vermouth and Plymouth gin, with a twist. Nice combo. (32 replies, last updated by french roast October 13, 2008)

Sorry, can’t help you there. I believe Noilly Prat Ambre is only available at the company store in Marseillan. Nothing available in the Bay Area unless it’s on the secondary market. (6 replies, last updated by Peter Yee March 10, 2006)

type, but dry French vermouth — Noilly Prat — will do in a pinch), some caraway seeds (or, if you a feeling Alsatian, juniper berries) and some pieces of apple (need not be peeled) or, failing that, applesauce. Bring... (2 replies, last updated by Sarah December 14, 2004)

I was putting my French Laundry menu in my menu file and noticed something: every time words from a different language are used on the menu, they appear within quotation marks. Panna cotta, coulis, Noilly Prat, jus, calotte de... (4 replies, last updated by Doc August 4, 2003)

a coincidence. They have angostura bitters but are lacking any others, as well as good vermouths (noilly prat not included). I believe ABC carries Angostura orange. I purchased Regan’s #6 through kegworks (aka amazon) (6 replies, last updated by Icantread June 12, 2009)

Do not use any vinegar. It’s not a substitute for drinking wine, fortified or not. A medium dry sherry is a sweetish, somewhat strong drinking wine. You might use French (Noilly Prat) vermouth (perhaps sweet instead of the... (6 replies, last updated by billieboy February 25, 2009)