“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