Add Yahoo as a preferred source to see more of our stories on Google. I hit the N.Y.C. Greenmarket with Huertas’ Nate Adler, who walked me through the stunningly easy process of making vermouth-plus ...

Vermouth is omnipresent these days. Between the contradictory trends of low-ABV beverages and the ever-favored martini, the popularity of vermouth—a botanical-infused, fortified wine—is surging. Not ...

Frustrated that they could not find a vermouth good enough to serve in their Bristol restaurant, the team behind the Ethicurean restaurant in Wrington, Bristol, decided to go and make their own.

Tierney Plumb is an editor of Eater’s Northeast region, covering D.C., Boston, Philly, and New York. H Street NE’s all-day Mediterranean mainstay Sospeso doubles down on Northeast with a new Union ...

I hit the N.Y.C. Greenmarket with Huertas’ Nate Adler, who walked me through the stunningly easy process of making vermouth-plus taught me why we should be sipping it like sangria. Vermouth, in its ...

In America, vermouth is mostly known for its supporting role in a slew of high-profile cocktails like martinis, manhattans and negronis. Yet in bars around Spain-and at the N.Y.C Basque eatery, ...