Cocktails with Aromatized wine
Aromatized wine is wine flavored with botanicals — herbs, roots, bark and spices — and usually lightly fortified. Vermouth is the best-known type; the family also takes in aperitif wines like Lillet and Cocchi Americano.
ABV14.5–22%
Substitutes for Aromatized wine
Within a style they swap freely: one dry vermouth for another. Across styles they do not — the bittering botanical is the style, and no amount of adjusting turns one into the other. If your substitute is drier or sweeter, correct it half a barspoon of syrup at a time.
Often confused with
Aromatized wine-based drink
The junior relative: less wine in it, less strength, and no fortifying allowed — sangria is made this way. In a recipe written for aromatized wine it leaves the drink thinner and weaker.
Vermouth
One specific type within the family, defined by wormwood. Anything else in the category can be lighter, sweeter or bitterer, so read the bottle before you pour it into a recipe written for vermouth.
Storage
Remember it’s still wine once opened, so it oxidizes. Keep the bottle in the fridge and use it within a few weeks.
