Producer · 14 products

Dolin

Savoie (Chambéry) · Est. 1821

Dolin is the oldest surviving vermouth producer in Chambery (Savoie, French Alps) the house was founded in 1821 and remains the definitive reference point for French dry vermouth. Chambery's geographic identity shapes the product: the Alpine setting, the cool climate, and the specific Savoyard aromatic herb tradition produce a vermouth with distinctly different character from the Turin (Italian bianco/rosso) styles lighter, drier, more herbaceous, with a delicacy that suits the Chambery tradition of drinking vermouth neat over ice or in minimal cocktails.

The Dolin range at Bouchon covers Dry (the signature Chambery style, the driest commercial vermouth and the technical reference for the Dry Martini), Blanc (off-dry, floral), Rouge (sweet red, fruit-forward), and the Liqueur de Genepy (a separate Savoyard specialty: a liqueur made from the alpine Artemisia glacialis plant, used in digestif service and as a cocktail ingredient). For programmes building classic Martini service or a vermouth list that covers dry, blanc, and sweet red from one house, Dolin provides the complete range within the French dry tradition.

Producer website ↗

Quick facts

Country: France
Region: Savoie (Chambéry)
Founded: 1821
Style focus: Vermouth de Chambéry AOC, génépi, Alpine aperitifs

What we carry

Bouchon stocks the full Dolin Chambéry vermouth set in 750ml — Dry, Blanc and Rouge — plus the Bonal gentian-quinquina aperitif, the Chamberyzette strawberry-vermouth, the Bitter de Chambéry, the Suedois bitter, and both Génépi de Chambéry and the higher-strength Génépi Chamois (the Chartreuse-alternative bottle). 5L bag-in-box for the Dry and Rouge supports venues using them as house-pour for Negronis, Martinis or French aperitivo programs.

Cocktails from this house

52 Dolin cocktails — hover for the recipe

Build

45 ml Dolin Bitter
30 ml Dolin Blanc Vermouth
75 ml Soda water
Garnish: orange wheel, olive
Method

Fill a large wine glass with ice. Add the Dolin Bitter and Dolin Blanc. Top with chilled soda water and stir once, gently. Garnish with an orange wheel and a single green olive on a pick — the Savoie answer to Aperol Spritz.

Bitter Spritz (Chambéry Style)
Build

30 ml Dry gin
30 ml Dolin Bitter
30 ml Dolin Rouge Vermouth
Garnish: orange peel
Method

Stir all three with ice in a mixing glass for 25 seconds. Strain over one large ice cube in a rocks glass. Express a wide strip of orange peel over the surface; drop it in. Same architecture as a classic Negroni — but the Chambéry house build, lighter and floral where Campari is sharp.

Chambéry Negroni
Build

50 ml Dolin Bitter
10 ml Fresh lemon juice
Soda water to top (about 100 ml)
Garnish: lemon wheel
Method

Build over ice in a highball glass: Dolin Bitter, then lemon juice. Top with chilled soda water and stir gently once. Garnish with a lemon wheel. Lower-ABV, brighter than a Campari soda — a long, refreshing Savoie aperitivo.

Chambérysien
Build

30 ml Dry gin
30 ml Dolin Bitter
30 ml Dolin Blanc Vermouth
Garnish: lemon peel, green olive
Method

Stir all three with ice in a mixing glass for 25 seconds. Strain over one large ice cube in a rocks glass. Express a lemon peel over the surface and discard. Drop a single green olive into the glass on a pick. Visually pale, structurally a Negroni — bracing and aromatic.

Negroni Bianco
Build

30 ml Rye whisky
30 ml Dolin Dry Vermouth
30 ml Dolin Bitter
Garnish: lemon peel
Method

Stir all three equal parts with ice in a mixing glass for 25 seconds. Strain into a chilled coupe. Express a strip of lemon peel over the top; discard. The Chambéry house's version of the Old Pal — drier, more austere than the Italian build.

Old Pal (Chambéry)
Build

45 ml Dolin Bitter
30 ml Dolin Rouge Vermouth
75 ml Prosecco or Crémant
30 ml Soda water
Garnish: orange wheel
Method

Fill a large wine glass with ice. Add the Dolin Bitter and Dolin Rouge. Top with chilled prosecco and a splash of soda; stir once, gently. Garnish with a large orange wheel — the deeper, redder Chambéry cousin of the classic Spritz.

Spritz Rosso (Chambéry)
14130
A.O.C
Adam's choice
Caquot Martini
Coffee Negroni
Ford Harrison
Méhari Drive
One last more
Rhubarbe
Build

60 ml Rye whisky
15 ml Quince eau-de-vie
20 ml Sweet vermouth
2 dashes Angostura bitters
Garnish: brandied cherry
Method

Stir all four with ice in a mixing glass for 25-30 seconds. Strain into a chilled coupe. Drop a single brandied cherry into the bottom of the glass. The quince eau-de-vie threads a pale-yellow, almost-perfumed line through the classic rye Manhattan.

Quince Manhattan
Build

60 ml Dry gin (or vodka)
5 ml Mette Truffle eau-de-vie
10 ml Dry vermouth
Garnish: olive on a pick, or a paper-thin truffle shaving (rare/luxe)
Method

Stir gin (or vodka), truffle eau-de-vie and dry vermouth in a mixing glass with ice for 25 seconds. Strain into a chilled, deeply frozen martini glass. Garnish minimally — a single Castelvetrano olive, or a real truffle shaving if the occasion warrants. Five millilitres of truffle eau-de-vie is enough to perfume the whole drink. Trust the restraint.

Truffle Martini
Build

30 ml Dry gin
15 ml Williams Pear eau-de-vie
30 ml Italian bitter (Dolin Bitter)
30 ml Sweet vermouth
Garnish: thin pear slice, orange peel
Method

Stir all four with ice in a mixing glass for 25 seconds. Strain over one large ice cube in a rocks glass. Lay a thin pear slice on the surface and express an orange peel over the top. The pear eau-de-vie lifts the Negroni's heaviness — drier and more aromatic.

Williams Pear Negroni
130 Words
1922 Martini
5th Season Sour
Abdicate
Ain't No Green Juice
Build

30ml Plata Blanco Tequila
20ml Nardini Rabarbaro
10ml Amaro Montenegro
30ml Cocchi Vermouth Di Torino
2 drops Habanero Tincture
1 dash Bittermans Orange Citrate
Method

Garnish: Rhubarb Ribbon and Orange Peel Combine all in a mixing glass, fill two thirds with ice, stir well for 40 seconds, double strain into a tumbler over a cube of clear ice.

Amor Y Rabarbaro
Apple-Rap Manhattan
Baby Dragroni
Backgammonist
Build

30ml Fino Sherry
30ml Bianco Vermouth @vermouthdolin
30ml BlackBerry Purée
15ml Sake
15ml Lemon Juice
30ml Milk
Method

For cocktail prep, first mix all ingredients except milk. Then add milk to the mix and let it stand for a couple of hours. Strain through a Coffee filter to clarify. Stir this concoction over ice and serve in a coupe with ice nugget.

Berry Punch
Bird of Prey
Blackberry Negroni
Blood Orange Negroni
Blood Orange Sloe-Groni
Bloody Youngsters
BouleNegroni
Boulevard Frappé
Breakfast Saké Negroni
Campfire Negroni
Cherryontop
Build

45ml VSOP Rhum
60ml Coconut Water
15ml Lime Juice
15ml Honey Syrup
3 dashes Chartreuse Elixir Bitters
2 dashes Angostura Bitters
Method

Shake with crushed ice / Dump in glass / Served garnished! Inspired by David Wondrich and Jim Meehan’s 2008 ‘Chien Chaud’, as found in the PDT book p89!🍸🍸

CHIEN TRANSFORMÈ by @servedbysoberon
Chocolate Manhattan
Chocolate Negroni
Chrysanthemum
Classic Dirty Martini
Cold Brew Americano
Cold Brew Rum-Hattan
Concord Negroni Flip
Build

25ml Four Pillars Rare Dry Gin
25ml Starward Two Fold
25ml Blood Orange Shrub
15ml Maidenii Dry Vermouth @maidenii
10ml Fresh Lemon Juice
Method

Shake all ingredients hard with ice. Double strain into a cold Nick and Nora glass. Spray flamed Absinthe over the top of the drink. Recipe: @lover3181 @menace.to.sobriety

Corpse Reviver 86
Damn the Weather
Death By Alexander
Delicious
Desert Summer
Devil's Own

Inside the house

Dolin

Origin

Savoie (Chambéry), France
Established

1821
Style focus

Vermouth de Chambéry AOC, génépi, Alpine aperitifs