Refrigerate Vermouth?

[Strudelstein]

Refrigerate after opening or not? Despite bottle labels, I've heard mixed opinions.

[Strudelstein]

Thanks! I have never been afraid of using vermouth. I once was asked if I wanted my martini dry. I said, "No. I don't mind vermouth." The bartendress proceeded to make my Bombay Sapphire martini with SWEET vermouth. Why? I haven't the slightest.
I also like using dry vermouth in marinating steaks, especially!

[JMF]

Sounds like the bartender accidentally made you a Martinez, the original version of the Martini from the mid-1800's when it was a 50/50 mix of gin and sweet vermouth.

[Strudelstein]

Is that the real name from the 1800's? Or is that what folks are calling it now? I don't know the etymology of the word "martini." Is this also the origin?

[JMF]

There are several stories, myths, and legends about the martini and where it was created. Martinez was probably the original name... but...

[JK Grence the Cosmic Jester]

Yes, refrigerate. Vermouth is wine based, and like wine can oxidize over time. If my memory serves me correctly, it's good after opening for a couple weeks on the shelf, and about six months in the fridge.

[JMF]

I keep mine in my cocktail fridge with other fortified wines and sherry, mixers, garnishes, and an occasional artisanal beer.

[MichaelG]

For many of us, a bottle lasts for years because of how little vermouth is used in a martini. So I just keep it in the fridge.

[jspear]

If you have vermouth on hand for years, the bottle is too big or you're not drinking enough martini's. Any similar spirit to vermouth will go south after an extended time in or out of the fridge....drink more, have more company, throw some in with sauteed mushrooms, don't keep it long enough to refrigerate it...

[skokefoe]

I refrigerate mine and do use it often. I find it handy to keep around to use in place of white wine in cooking, that way I don't have to open a bottle just for cooking and it helps ensure that my vermouth supply always stays fresh (since I go through it faster than I would if I were just using it in cocktails).

[Alcachofa]

It's good in scrambled eggs.

[jspear]

No need unless you are keeping it around for a long time. Small amounts, keep a small bottle in pantry or bar and should be set.