If You Have Vermouth, You Can Make the Best Clam Chowder, Cocktails, and Ice Cream Floats

If you're not using vermouth in the kitchen, you're missing out.

Bartenders have long relied on vermouth to marry ingredients and lengthen classic drinks like Martinis and Manhattans, but the staple fortified wine can do so much more than play a key supporting role in tried and true cocktails. With flavors ranging from sweet to savory, spicy, and dry, vermouth offers chefs, mixologists, and bakers endless opportunities to elevate unexpected recipes. We consulted the experts to tell us their favorite ways to use vermouth. From soups and stews to decadent desserts, their vermouth recipe recommendations will inspire you to think outside the bar.

Clam Chowder

“Now that summer is nearing an end and fall is nearing, I enjoy using vermouth in the base for my New England and Manhattan clam chowder. Sweet vermouth delivers an element of sweetness, and when cooking down the soup base, it elevates the seafood and vegetables while slow-stewing the chowder.” -Chef Brian Pancir, corporate culinary director, Thompson Hospitality Group

Related: Verjus Is So Much More Than Grape Juice

Low-ABV Cocktails

“You can substitute vermouth in for harder spirits in some cocktails to create a lower-ABV offering. At Botanist, we do this with our Meadowland Tonic, a Gin & Tonic riff that swaps dry vermouth for gin, and calls for elderflower liqueur and  cherry blossom green tea mixed with tonic. The result is a full-flavor drink that can be enjoyed without having to worry about over-indulging.” -Jeff Savage, head bartender, Botanist at Fairmont Pacific Rim, Vancouver, B.C.

Ice Cream Floats

“I love to use a sweet red vermouth as the liquid element for a grown-up ice cream float. The botanicals and bitter notes pair really nicely with a vanilla or fior di latte gelato.” -Victoria Shore, executive chef, Fleeting, Savannah, GA

Lychee Martinis

“By macerating fresh lychee with dry vermouth, we capture the fruit's natural freshness and sweetness, avoiding the need for extra sugar. Once infused, we strain the liquid to craft our lychee vermouth. To enhance the flavor, we blend the vermouth with oxidized wine and transform it into lychee gummy garnishes. This preserves the taste and extends shelf life. In cocktails like The Philanthropist, we've reimagined the classic lychee Martini into a spritz-style drink, perfect for Bali's humid climate.” -Panji Wisrawan, head mixologist, Apéritif at Viceroy Bali

Seafood Stew

“I prefer to use vermouth when cooking with shellfish, typically when braising or creating a stew. When I make boiled seafood or a dish with steamed clams and chorizo, I typically opt for a more dry vermouth as it works well with fish. When making a stew that involves meat, like an osso buco for example, I prefer using a sweeter vermouth. A sweet vermouth works well when cooking with chicken and pork shoulder as well because it pairs nicely with the flavor profiles and allows for a soft and delicious result.” -Laurent Tourondel, chef and proprietor, Laurent Tourondel Hospitality

Infusions

“I love adding citrus or umami flavors, such as enoki mushrooms, to [dry vermouth]. An incredible enhancement is achieved by washing it with goose fat, adding that depth of flavor, and making any 50/50 Martini, a decadent experience with minimal effort. Infusing sweet vermouth with walnuts, chestnuts, or pecans deepens the flavor and is amazing when stirred with aged rum or whiskey.” -Gabe Sanchez, cocktail expert, Midnight Rambler at The Joule, Dallas

Fruity Dessert Sauces

“Sweet vermouth [is] absolutely the best thing for deglazing dark, jammy fruits. I'll sauté dark cherries or blackberries with a touch of honey until the honey is nearly smoking on the cast-iron pan, and then deglaze with the sweet vermouth, cook the vermouth down till it thickens, and then whisk in a knob of butter for a bewilderingly complex sauce. The cherries are great for anything chocolate, so a good chocolate pound cake or chocolate ice cream can hold up nicely to that sauce. -Tyler Malek, co-founder and head ice cream maker, Salt & Straw

Spanish Conservas

“My favorite way to enjoy red vermouth is with an assortment of canned Spanish conservas. I like vermouth on the rocks with a lemon peel and a few olives thrown in, sipped alongside some oily tuna, anchovies, razor clams, potato chips, and olives. The chilling sweetness contrasts the salty, fatty notes of the tinned fish.” -Ryan Bartlow, chef and owner, Ernesto’s, NYC

Highballs

“One of my favorite drinks these days are simple, classic vermouth highballs. Blanc vermouth with an aggressively bubbly soda water is perfect for a refreshing cocktail any time of day or evening and also pairs beautifully with food because of its off-dry flavor and floral, herbaceous notes. Dry vermouth makes a perfect aperitivo highball, and using a richer sweet vermouth can be an amazing way to end your meal as a digestif instead of a heavy amaro or indulgent dessert.” -Erin Hayes, co-founder, Black Lagoon Pop-Up; beverage director, Fairmont Century Plaza Hotel, Los Angeles

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