Range·35 products

Vermouth

Vermouth is aromatised wine a base of wine fortified to 15-22% ABV and infused with a blend of botanicals, of which wormwood (Artemisia absinthium or A. pontica) is the defining ingredient. European production divides into French dry style (pioneered in Chambery by Dolin), Italian bianco and rosso styles (Turin/Piemonte, Carpano), and Spanish styles (Mediterranean, sherry-adjacent). All are made for immediate consumption unlike spirits, vermouth oxidises once opened.

Vermouth is the functional backbone of a wide range of classic cocktails: Martini, Negroni, Manhattan, Rob Roy, Americano. For programs building these in house, the vermouth choice is not background it defines the cocktail's flavour profile as much as the base spirit. Bouchon's vermouth range covers the key production regions and styles for on-premise use, from dry French styles through to rich Italian rosso.

Cocktails

41 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

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
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
1922 Martini
5th Season Sour
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
Blackberry Negroni
Blood Orange Negroni
Blood Orange Sloe-Groni
Bloody Youngsters
BouleNegroni
Breakfast Saké Negroni
Campfire Negroni
Cherryontop
Chocolate Manhattan
Chocolate Negroni
Chrysanthemum
Classic Dirty Martini
Cold Brew Americano
Cold Brew Rum-Hattan
Concord Negroni Flip
Corpse Reviver 86
Damn the Weather
Delicious
Devil's Own