Comments on: Dolin Vermouth

By: MxMo XLIII: Vermouth « liquor is quicker

MxMo XLIII: Vermouth « liquor is quicker — Tue, 27 Oct 2009 00:57:47 +0000

[...] in my area, The Corkscrew, has started stocking Dolin vermouths – which were cool, like, nine months ago. It’s always cooler to be late to the party, right? Right. Specifically, I was [...]

By: SRobert

SRobert — Thu, 23 Jul 2009 15:26:16 +0000

I finally got around to opening my Dolin Dry and Rouge* to give two different versions of a Martinez a try. Like SeanMike I like a sweeter edge to my cocktails. Both renditions were easy to drink (equal parts Old Tom to vermouth with a splash of Luxardo Maraschino, and a couple of dashes of Bitter Truth Orange with only the vermouth being different), but I liked the sweet edge of the Rouge.

Tonight I will give the dry a shot in a Martini, I just need to figure out which gin to use (leaning towards Westbourne).

*I am not sure that I would call the Dolin Rouge a sweet vermouth, it does not call it that on the label and while it is sweeter than the dry it is far drier than other versions that I have had.

By: Pablo

Pablo — Mon, 08 Jun 2009 05:28:32 +0000

Anyone who wants DOLIN VERMOUTH in their local Bars and Restaurants in Southern California ( Riverside-Orange County-Inland Empire-San Gabriel Valley and Pasadena), let me know. I have it all!
Hayman’s Old Tom Gin also in the House.

By: Bob Long

Bob Long — Tue, 27 Jan 2009 04:58:35 +0000

I’m having a Plymouth/Dolin martini at this moment in Los Angeles. The brand has suddenly appeared here as well and anything that costs three times what the regular good stuff costs had to be tried. Dolin is delicate and works well with Plymouth. An edgier gin might overwhelm it, but a dash of orange bitters might buck it up. I’ll try that next.

This Dolin Dry comes from Europvin U.S.A. in Oakland and I’ve yet to see its other iterations. I look forward to them. When I was a college fresman, vermouth was all I could afford to drink. Dolin makes my New Haven standby seem like Sterno.

By: Frederic

Frederic — Thu, 11 Dec 2008 20:59:40 +0000

The blanc was apparently so good that by the time Eric Seed made it to Boston via New York, his supply was gone. We did get to taste the dry and the sweet. The Dolin Dry was pretty great unmixed (we felt that it would be lost in many cocktails) but the sweet vermouth was great either way (we had it in a few types of cocktails that night). Can’t wait for the Dolin vermouths to make their way to liquor stores here…