Vermouth makes a comeback

David Flaherty has more than 20 years experience in the hospitality industry. He is a certified cicerone and a former operations manager and beer and spirits director for Hearth restaurant and the Terroir wine bars in New York City. He is currently marketing director for the Washington State Wine Commission and writes about wine, beer and spirits in his blog, Grapes and Grains.

“Vermouth? Oh, that’s that bottle in the back of the fridge.”

Cut to the bartender trying to loosen the metal lid that has been sealed in place by gunk and neglect. She gingerly pours it into a cocktail shaker, using as few drops as humanly possible before shoving it out of sight once again.

For decades, this was the scene at many a bar. While vermouth has always been stocked, bottles were often sadly marooned in the darkest corners of the fridge. But today’s top bever

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