Dry Vermouth Cocktails

79 drinks · Updated October 2026

Dry vermouth is a fortified, aromatized wine with much less sugar than sweet vermouth. The pale, dry style is associated with France, where Noilly Prat began producing it in the early 19th century, which is why older recipes call it French vermouth. It contributes acidity and herbal flavor. The Martini combines dry vermouth with gin, and the Gibson uses the same pairing with a cocktail onion garnish. The Old Pal combines dry vermouth with rye whiskey and Campari. Refrigerate an opened bottle.

• Addington

  Classic (printed in Harry Craddock's Savoy Cocktail Book, 1930)

  1 oz Dry vermouth 1 oz Sweet vermouth 1 oz Soda water

• Affinity

  Classic (New York, 1907)

  1 oz Blended Scotch 1 oz Sweet vermouth 1 oz Dry vermouth 1 dash Angostura bitters

• Algonquin

  Algonquin Hotel, New York (1930s)

  1.5 oz Rye whiskey 0.5 oz Dry vermouth 0.25 oz Bianco vermouth 0.75 oz Pineapple juice 2 dashes Peychaud's bitters

• Atty

  Classic (printed in Harry Craddock's Savoy Cocktail Book, 1930)

  2 oz Gin 0.75 oz Dry vermouth 1 dash Crème de violette 1 dash Absinthe

• Blackthorn

  Harry Johnson, Bartender's Manual (1900)

  1.5 oz Irish whiskey 1.5 oz Dry vermouth 2 dashes Absinthe 2 dashes Aromatic bitters

• Bradford

  Harry Johnson, Bartender's Manual (1900)

  2.5 oz Gin 0.25 oz Dry vermouth 1 dash Orange bitters

• Brainstorm

  Classic (Hugo Ensslin, Recipes for Mixed Drinks, 1917)

  2 oz Irish whiskey 0.5 oz Dry vermouth 0.5 oz Bénédictine 1 dash Orange bitters

• Bronx

  Classic (New York, early 1900s)

  1.5 oz Gin 0.75 oz Sweet vermouth 0.5 oz Dry vermouth 0.75 oz Orange juice 1 dash Orange bitters

• Brooklyn

  Classic (Jack's Manual, 1908)

  2 oz Rye whiskey 1 oz Dry vermouth 0.25 oz Maraschino liqueur 0.25 oz Amer Picon

• Cardinale

  Classic (Rome, 1950s)

  1.25 oz Gin 0.75 oz Dry vermouth 0.25 oz Campari

• Charleston Cocktail

  Classic (1920s)

  0.5 oz Gin 0.5 oz Kirsch 0.5 oz Dry vermouth 0.5 oz Sweet vermouth 0.5 oz Orange curaçao 0.5 oz Maraschino liqueur

• Chrysanthemum

  Classic (printed in Hugo Ensslin's Recipes for Mixed Drinks, 1916)

  1.75 oz Dry vermouth 0.5 oz Bénédictine 4 dashes Absinthe

• Classic Dirty Martini

  Classic

  2.5 oz Gin (or vodka) 0.5 oz Dry vermouth 0.5 oz Olive brine

• Coronation

  Joseph Rose, Murray Bros.' Café, Newark, New Jersey (c. 1902)

  1.5 oz Fino sherry 1.5 oz Dry vermouth 1 tsp Maraschino liqueur 2 dashes Orange bitters

• Devil's

  Classic (printed in Hugo R. Ensslin's Recipes for Mixed Drinks, 1917)

  2 oz Tawny port 1.5 oz Dry vermouth 0.25 oz Lemon juice

• El Capitán

  Classic (Peru); this version by Nico Vera, Pisco Trail, San Francisco (2018)

  1 oz Pisco 0.5 oz Sweet vermouth 0.5 oz Dry vermouth 1 dash Angostura bitters

• El Presidente

  Constantino Ribalaigua Vert, Havana (1910s)

  1.75 oz Gold rum 0.5 oz Dry vermouth 0.5 oz Bianco vermouth 2 tsp Orange curaçao 0.5 tsp Grenadine Pinch Salt

• Fairbanks No. 1

  Classic (printed in Harry Craddock's Savoy Cocktail Book, 1930)

  1 oz Gin 1 oz Apricot liqueur 1 oz Dry vermouth 2 tsp Lemon juice 1 tsp Grenadine 2 tsp Water

• Fallen Leaves

  Charles Schumann, Munich (1982, printed in his American Bar)

  0.75 oz Calvados 0.75 oz Sweet vermouth 0.25 oz Dry vermouth 1 tsp Cognac

• Ford Cocktail

  George J. Kappeler, Modern American Drinks (1895)

  1.5 oz Old Tom gin 1.5 oz Dry vermouth 2 tsp Bénédictine 2 dashes Orange bitters Pinch Salt

• Gibson

  Bohemian Club, San Francisco (1898)

  2 oz Gin 0.5 oz Dry vermouth

• Hoffman House

  Hoffman House, New York (1880s; printed in Harry Craddock's Savoy Cocktail Book, 1930)

  2.5 oz Gin 0.5 oz Dry vermouth 2 dashes Orange bitters

• Income Tax

  Harry Craddock, The Savoy Cocktail Book (1930)

  1.5 oz Gin 0.75 oz Dry vermouth 0.75 oz Sweet vermouth 0.75 oz Orange juice 1 dash Angostura bitters Pinch Salt

• La Rosita

  Classic (popularized by Gary Regan)

  1.5 oz Reposado tequila 0.5 oz Sweet vermouth 0.5 oz Dry vermouth 0.5 oz Campari 1 dash Angostura bitters

• Lucien Gaudin

  Classic (1920s)

  1.5 oz Gin 0.5 oz Dry vermouth 0.5 oz Campari 0.5 oz Orange liqueur

• Martini

  Classic

  2.5 oz Gin 0.75 oz Dry vermouth 1 dash Orange bitters

• Metropole

  George J. Kappeler, Hotel Metropole, New York (1895)

  1.25 oz Cognac 1 oz Dry vermouth 0.5 tsp Simple syrup 2 dashes Peychaud's bitters 1 dash Orange bitters

• Minnie the Moocher

  Classic (printed in Charlie Conolly's World Famous Cotton Club Book of Mixed Drinks, 1939)

  1.25 oz Gin 1 oz Dry vermouth 0.75 oz Bénédictine 1 dash Absinthe 1 dash Angostura bitters

• Old Hickory

  Classic (printed in Stanley Clisby Arthur's Famous New Orleans Drinks and How to Mix 'Em, 1937; revived by Maxwell Britten, Maison Premiere)

  1.5 oz Sweet vermouth 1 oz Dry vermouth 4 dashes Peychaud's bitters 4 dashes Orange bitters

• Old Pal

  Harry MacElhone, ABC of Mixing Cocktails (1922)

  1.5 oz Rye whiskey 0.75 oz Campari 0.75 oz Dry vermouth

• Ping-Pong Cocktail

  Vintage

  2 oz Sloe gin 0.5 oz Dry vermouth 0.5 oz Sweet vermouth 2 dashes Orange bitters

• Poet's Dream

  Classic (printed in Old Waldorf-Astoria Bar Days, 1931)

  1 oz Gin 0.75 oz Bénédictine 1 oz Dry vermouth

• Puritan

  Classic (printed in Frederic Lawrence Knowles' The Cocktail Book: A Sideboard Manual for Gentlemen, 1900)

  1.75 oz Gin 0.5 oz Dry vermouth 2 tsp Yellow Chartreuse 2 tsp Water 1 dash Orange bitters

• Queen Elizabeth

  Classic (printed in Stanley M. Jones' Complete Barguide, 1977)

  1.75 oz Gin 0.5 oz Dry vermouth 0.25 oz Bénédictine

• Rosita

  Classic (printed in Mr. Boston Official Bartender's Guide, 1974; popularized by Gary Regan)

  1.5 oz Reposado tequila 0.5 oz Campari 0.5 oz Dry vermouth 0.5 oz Sweet vermouth 1 dash Angostura bitters

• San Francisco

  W.J. "Billy" Tarling, Café Royal Cocktail Book (1937)

  0.75 oz Sloe gin 0.75 oz Dry vermouth 0.75 oz Sweet vermouth 1 dash Orange bitters 1 dash Angostura bitters

• Satan's Whiskers

  Harry Craddock, The Savoy Cocktail Book (1930)

  0.75 oz Gin 0.75 oz Dry vermouth 0.75 oz Sweet vermouth 2 tsp Orange liqueur 0.75 oz Orange juice 1 dash Orange bitters

• Scofflaw

  Jock, Harry's New York Bar, Paris (1924)

  1.5 oz Rye whiskey 0.5 oz Bianco vermouth 0.5 oz Dry vermouth 0.5 oz Lemon juice 0.5 oz Grenadine (1:1)

• Tip Top

  Classic (printed in Albert Stevens Crockett's Old Waldorf Bar Days, 1935)

  2 oz Dry vermouth 0.75 oz Bénédictine 2 dashes Angostura bitters

• Turf Club

  Harry Johnson, Bartender's Manual (1900)

  1.5 oz Gin 1.5 oz Dry vermouth 0.25 oz Maraschino liqueur 1 dash Orange bitters 1 dash Absinthe

• Tuxedo

  Tuxedo Club, New York (late 1800s)

  1 oz Old Tom gin 1 oz Dry vermouth 0.5 bsp Maraschino liqueur 0.25 bsp Absinthe 3 dashes Orange bitters

• Vancouver

  Classic (printed in the About Town Cocktail Book, Vancouver, 1925)

  1.75 oz Gin 0.75 oz Bénédictine 0.5 oz Dry vermouth 0.5 oz Sweet vermouth 1 dash Orange bitters

• Vodka Martini

  Jerome Zerbe, New York (1930s)

  2 oz Vodka 0.5 oz Dry vermouth

• Rather Cavalier

  Annie Williams Pierce, The Sycamore, Columbus (2019)

  1.5 oz Mezcal 0.75 oz Grapefruit liqueur 0.5 oz Dry vermouth 0.25 oz Citric-malic acid solution

• Mexi-Gin Martini

  Phil Ward, New York

  2 oz Plymouth-style gin 0.75 oz Dry vermouth 0.25 oz Mexi batch 2 dashes Celery bitters

• I Am Keith Hernandez

  Ricardo Echeverri, Jeremy's, New York (2022)

  1.5 oz Mezcal 0.5 oz Dry vermouth 0.5 oz Olive brine

• Amar-Garita

  Lucas Garcia, Miami (2022)

  1.25 oz Gentian amaro 0.75 oz Dry vermouth 1 oz Lime juice 0.5 oz Triple sec 0.5 oz Agave nectar

• Bijou Blanc

  Estelle Bossy, Le Rock, New York (2022)

  1 oz Navy-strength gin 1 oz Green Chartreuse 0.5 oz Extra-dry vermouth 0.5 oz Bianco vermouth 0.25 oz Gentian aperitif

• Clarito

  Santiago Policastro, Buenos Aires (2023)

  3.25 oz Extra-dry gin 1 tsp Dry vermouth

• Au Poivre

  Le Rock, New York (2023)

  4 oz Au Poivre freezer batch 600 ml dirty vodka 100 ml vin jaune 100 ml dry vermouth 50 ml filtered water

• È Tonico

  Patrick Smith, Maialino, New York (2023)

  0.75 oz Gin 0.5 oz Navy-strength gin 0.5 oz Dry vermouth 0.25 oz Italian red bitter 1 dash Saline solution Tonic water, to top

• Pickletini

  Stephanie Fesko, Rustic Café, East Lyme (2023)

  4.5 oz Vodka 0.5 oz Pickle juice 1 blip Dry vermouth

• Las Croabas

  Antonio Jimenez, Bolo, Philadelphia (2024)

  2 oz Gin 0.5 oz Chile oil-washed dry vermouth 0.5 oz Ceviche brine

• Bar Raval's Dunhill

  Bar Raval, Toronto (2024)

  1.5 oz London dry gin 0.75 oz Cream sherry 0.75 oz Dry vermouth 0.25 oz Dry curaçao 4 dashes Absinthe 3 dashes Angostura bitters

• Guillotine

  Yanni Kehagiaras, Stoa, San Francisco (2024)

  1.5 oz Mezcal 1 oz Cynar 0.5 oz Dry vermouth

• Public Parking's House Martini

  Lucas Endres, Public Parking, Madison, Wisconsin (2024)

  2 oz Mochi rice-washed gin 1 oz Dry vermouth 3 drops Shiozakura saline

• Madeira Park's Tuxedo

  Philip Weltner, Madeira Park, Atlanta (2025)

  1 oz Gin 0.5 oz High-proof gin 0.75 oz Blanc vermouth 0.5 oz Dry vermouth 0.5 oz Fino sherry 3 dashes Orange bitters 1 dash Saline solution 1 ml Chartreuse Élixir Végétal

• Future Dancer

  Stephen Rowe, Dario, Minneapolis (2025)

  2 oz Dry vermouth 0.75 oz Lime juice (heavy) 0.5 oz Rich simple syrup 3 dashes Hierbas bitters

• Stiltontini

  Miley Aryucharoen, Tomat, Los Angeles (2026)

  3.5 oz Stiltontini freezer batch 1 liter stilton vodka 1655 ml vodka 69 ml dry vermouth 276 ml filtered water

• #14

  Leishla Maldonado, Loma, Providence (2025)

  2 oz Cryo-concentrated fino sherry 1 oz Dry vermouth 1 oz Lemon juice 0.75 oz Blended Scotch 0.75 oz Fig, chamomile and cardamom syrup 3 drops Sherry vinegar 4 oz Salvadoran crema, room temperature

• Cat Bite Club's Alaska

  Erika Danielle, Cat Bite Club, Singapore (2026)

  1 oz Rock melon-infused gin 0.5 oz Cocchi Americano 2 tsp Dry vermouth 2 tsp Fino sherry 1 tsp Strega 1 dash Orange bitters

• My Loup's Tuxedo No. 2

  Jillian Moore, My Loup, Philadelphia (2024)

  2.25 oz Plymouth gin 0.5 oz Dry vermouth 0.25 oz Maraschino liqueur 4 dashes Orange bitters 3 sprays Absinthe (rinse)

• Salted Lemon Martini

  Brooks Moyer, Crevette, New York (2025)

  1.75 oz Vodka 0.5 oz Olive oil-washed Lillet Blanc 0.5 oz Dry vermouth 0.25 oz Preserved lemon brine

• Salad Bar Martini

  Cuties, Portland, Maine (2025)

  1.5 oz Vodka 0.5 oz Tomato gin 0.5 oz Dry vermouth 0.5 oz Castelvetrano olive brine 0.5 oz Tomato water 0.25 oz Manzanilla sherry

• Grilled Martini

  Varsity Club, Kansas City (2026)

  2.5 oz Grilled olive-infused gin 0.5 oz Smoked olive brine 0.25 oz Dry vermouth

• Rosie Martini

  Ben Hopkins-Prager, Pitt's, Brooklyn (2025)

  2 oz Gin 1 oz Dry vermouth 0.75 tsp Gentian liqueur 0.75 tsp Cocktail onion brine

• Lower West Side

  Kenneth McCoy, Ward III, New York (2019)

  1.75 oz Irish whiskey 0.75 oz Sweet vermouth 0.5 oz Cream sherry 0.5 oz Dry vermouth 1 dash Angostura bitters 1 pinch Coarse sea salt

• Cafe Ireland

  Yanni Kehagiaris, Stoa, San Francisco (2023)

  1.5 oz Irish whiskey 0.5 oz Dry vermouth 0.5 oz Coffee liqueur

• As Islay Dying

  Matt Hunt, Death & Co, Denver (2018)

  0.75 oz Islay Scotch 0.75 oz Gin 0.75 oz Blanc vermouth 0.75 oz Dry vermouth 1 tsp Génépy 2 dashes Absinthe

• Sky Ladder

  Sam Johnson, Death & Co, New York (2018)

  1.5 oz Manzanilla sherry 0.75 oz Dry vermouth 0.75 oz Blanc vermouth 1 tsp Coconut liqueur 0.5 tsp Yuzu juice 1 tsp Simple syrup

• Jack Frost

  Devon Tarby, Cocktail Codex

  0.75 oz Blanco tequila 0.75 oz Pear brandy 0.75 oz Dry vermouth 1 tsp White crème de menthe 0.75 oz Lime juice 0.5 oz Simple syrup

• Royal Port

  Joshua White, Death & Co, Washington, D.C. (2024)

  0.75 oz Jamaican rum (aged) 0.75 oz Cachaça 0.5 oz Dry vermouth 0.5 oz Blanc vermouth 0.25 oz Yellow Chartreuse 1 tsp Banana liqueur 2 dashes Angostura bitters 1 dash Pimento bitters

• Joy Division

  Phil Ward, Death & Co, New York (2008)

  2 oz Gin 1 oz Dry vermouth 0.5 oz Orange liqueur 3 dashes Absinthe

• Cobble Hill

  Sam Ross, Milk & Honey, New York (2009)

  3 slices Cucumber 2 oz Rye whiskey 0.5 oz Dry vermouth 0.5 oz Amaro Montenegro

• Bensonhurst

  Chad Solomon, Pegu Club, New York

  2 oz Rye whiskey 1 oz Dry vermouth 2 tsp Maraschino liqueur 1 tsp Cynar

• The Corpse's Whiskers

  Mickey Britton, Public House, Islington, London (2015)

  0.75 oz Cognac 2 tsp Dry vermouth 2 tsp Lillet Blanc 2 tsp Dry curaçao 1 tsp Absinthe 0.75 oz Lemon juice 0.25 oz Demerara syrup

• Parisian Spring Punch

  Dick Bradsell, London

  1 oz Calvados 0.5 oz Dry vermouth 0.25 oz Lemon juice 0.25 oz Rich simple syrup 3.5 oz Champagne

• Peat's Dragon

  The Up & Up, New York (2017)

  1 oz Blended Scotch 0.5 oz Single malt Scotch 0.5 oz Orange liqueur 0.5 oz Lillet Blanc 0.5 oz Dry vermouth 4 pinches Black pepper

• Rome With a View

  Michael McIlroy, Milk & Honey, New York (2008)

  1 oz Campari 1 oz Dry vermouth 1 oz Lime juice 0.5 oz Rich simple syrup 1.5 oz Soda water