Noilly Prat Original Dry 75cl

It's the best vermouth available

I've bought this several times now and never had any complaints. It works wonderfully across multiple cocktails and is a very high quality product. The only thing I would say is to use some private preserve (prevents oxidation) if you want to keep it for several months as it will not last forever.

There's nothing better than Noilly Pratt when it comes to dry white vermouth. It makes cocktails so much better, especially a martini. Fragrant and delicate.

While the accepted practice for Dry Martinis is now to use a homeopathic quantity of vermouth so the gin makes them dry, the old-school approach was to blend gin and vermouth in such a way as to be able to taste both, and use a dry vermouth. A cocktail is a mixture of flavours, after all, not an attempt to bury an ingredient which is grudgingly included. I was an adherent of the fashionable approach because I'd been told that was the way true aficionados did it, but I tried a 2:1 gin to Noilly Prat mix out of historical interest...and I'm a convert. With a boldly juniper-forward gin that won't be swamped, the woody, piney, dark-green-oily-herbiness of this spectacular vermouth feels likes it completes what the gin has begun.

With a lighter, more citrus gin, a more delicate touch is advised or - probably safer - going for the more softly perfumed Dolin instead.

Well, I've read the posts so far. Not sure if I agree completely. Noilly Prat personally is not my favourite vermouth with gin. It has quite a strong herby, white winey taste which seems, to my taste, to dominate the gin a bit too much. However, it is a wonderful drink in its own right, served as an apperative, chilled, just by itself, and at 18.5% alcohol, with somethings to nibble, it is an excellent drink for the summer. I love it.

About as dry and well balanced a dry vermouth as you can get. Nothing quite like it. It'll be a bit of a shock if you're coming from Lillet or blanco though. Personally I prefer the softer edges of Dolin dry vermouth.

My first choice for a Martini. Stirred, not shaken of course.

Has Noilly Prat become too good for Mexico? It is no longer available to purchase at any of the major retailers. Even the distributor Martini & Rossi and Bacardi y Compania are not importing Noilly Prat from France. What happened to the best Vermouth in the world?

Try a large measure poured over 3 ice cubes then drop in a twist of lemon peel and stir. Fantastic. For a real buzz my grandfather used to add a cap full of Dry Gin. Enjoy

Fantastic with a bit of soda or tonic, on the rocks. Also the reference vermouth for Martinis. Like all good dry vermouths, an excellent "upgrade" for cooking recipes that call for white wine (just use about half the amount, as the taste is stronger).

The only problem: this stuff gets stale very quickly after opening. Should definitely be kept in the fridge and used in a few weeks at most.