During the next 60 years, until Prohibition, an explosion of new ingredients like dry vermouth reached this country.

The only unbroken bottle we could find contained dry vermouth.

They also produce red, white, sweet and dry vermouth.

I wrote, "If wet was so good, they wouldn't have invented dry vermouth."

If you don't want to invest in a bottle of Pernod, use dry vermouth.

A "perfect" martini uses equal amounts of sweet and dry vermouth.

Pour over the dry vermouth and white wine and then add enough cold water to completely cover the fish bones.

The sugar content in dry vermouths generally does not exceed 4%.

Its known production dates back to the early 19th century when it was served with dry vermouth or alone as a cordial.

A Perfect Manhattan is made with equal parts sweet and dry vermouth.