*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. "I am looking for a copy of a vermouth pork chop recipe that my mother prepared a few times when I was growing up. Pork chops ...

Add vermouth, Green Chartreuse, grapefruit juice and bitters to cocktail shaker with ice. Shake and strain into a high ball glass. Top with soda water and garnish with lime wheels.

A dash of cardamom bitters takes our 3-ingredient Old Pal cocktail to the next level with a hint of warm spice: perfect for ...

Editor’s note: Distilled and Fermented is a new column that focuses on wine, spirits and cocktails. Look for the column online every other Wednesday and in print alternating Thursdays in the Food ...

This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts. I just had the best Negroni of my life. It follows the classic recipe: ...

While sweet, dark-amber-colored vermouth has long been classified as Italian and the dry, light-colored vermouth as French, both types are made in both countries (and in the United States as well).

Q. Many years ago The Miami Herald had a recipe for Spanish pork roast. It had to be marinated overnight. The marinade was made up of chicken broth and vermouth. Green olives were put on it and then ...

Wine, sugar, alcohol and botanicals. The formula of vermouth (or “vermouth”, as it also appears in the dictionary) is almost as old as the history of civilization itself, since since 1700 BC it was ...

Vermouth is a sometimes-misunderstood and often-underused wine-based product from Southern Europe. Vermouths are complex and inviting, great on their own or when used to make a wide variety of ...

The ultimate classic cocktail, where simplicity meets perfection. The martini is a subjective drink and everyone has their preference: gin, vodka, both, dry, wet, dirty, shaken, stirred. Below is a ...

Simply sign up to the Life & Arts myFT Digest -- delivered directly to your inbox. I was just entering my teens when I had my first vermouth aperitif. New York chef Georgine Cavaiola, who ran a Little ...