I buy a French brand of dry vermouth for dry white wine cooking, Noilly Prat. It is not too expensive, is widely available, and keeps on the shelf after it is opened, since it is a fortified wine. It has a slightly herbal flavor...

/3 ib of salmon fillet, seasoned, in it. Put on the sauteed veggies. Top with a tablespoon of unsalted butter, some herbs – thyme works well here. Add some dollops of white wine, or, if you’re cheap like me, Noilly...

I use vermouth frequently in cooking (but never in my martinis!). The choice of brands is very paramount. My favorite is French Noilly Prat, dry and crisp. I read on this board that recently Noilly Prat changed their formulation...

second to the Vya and $10 cheaper last I checked. Otherwise, Noilly Prat is one of the only cheaper ones I’ll get. Have you tried playing with Dubonnet, Pimms, Lillet Rouge or any other “aromatized” reds? Some...

I just made Marcella’s Bolognese last night with the new Noilly Prat (http://online.wsj.com/article/SB123154573030469717.html) and found it to be a little strong. I think you’re right about only using Noilly Prat if...

vermouth. If all you can find is Noilly Prat, keep 'em dry – 6:1 or more. So now you’re set for martinis. If you pick up a bottle of Rose’s lime juice, you can make gimlets, too; just mix Rose’s and either...

If you’re into old-school tails, consider the Scofflaw: 1.5 oz rye (I use the very cheap and serviceable Old Overholt) 1 oz dry vermouth (nothing as fancy as Vya: Noilly Prat will do nicely; just don’t use an old bottle...

I usually make manhattans with Noilly Prat, but a while back I picked up a bottle of Punt e Mes. Typically, I make mine with both sweet and dry vermouth, using a little more sweet than dry. I’ve found that the Punt e Mes...

vermouth of choice is Noilly Prat - too soft for some, but since I like to taste the vermouth (none of this “waving the bottle near the glass” nonsense) I prefer a more understated counterpart to a good, complex gin....

Bensonhurst – from The Pegu Club 2 oz. Sazerac Rye 1 oz. Noilly Prat dry vermouth 2 tsps. maraschino liqueur 1 tsp. Cynar Stir all ingredients with cracked ice and strain into a chilled tail glass. The Hemingway tail 1 1/2 oz Rum...

-martini-up-with-an-olive was sooo delicious I had to ask the waiter which vermouth the bartender was using — it’s Noilly Prat, which I use at home, but somehow I lack the bartending skills to mix to such tailular...

of regular white vermouth (I use Noilly Prat) and a slightly larger splash of Grand Marnier. Since I did actually make this one up, I’ve named it the Mandarin Royale.

Oh god, I was just thinking the same thing... My standard martini isn’t as strong on account of more vermouth and also shaking w/ice: -1.5oz of gin (Tanqueray, usually) -0.5 oz vermouth (Noilly Prat or Martini) *shake with 4...

For vermouth, I prefer Noilly Prat. Extra dry with good depth. For shoyu I like Yamasa from Japan, except when I’m doing sashimi, when I use a special sashimi soy from Japan in a little brown bottle – sorry I...

I have indeed. However, I think Eric Felten’s Chicken Little act over the “loss” of the Noilly Prat that Americans have known for the past 50 years is completely off-the-mark. In fact, that Maugham quote he runs...