Most often, the base wine for vermouth is white, but depending on the ingredients that infuse the wine, the final product may ...

Doing it to add character is a relatively new invention (the late 1700s in Italy for sweet vermouth, and the early 1800s in France for dry, white vermouth). Now, there’s a new category designed ...

Fill twice-baked Russet potatoes with a blend of cream cheese and blue cheese dip infused with gin-soaked Castelvetarno ...

Bartenders know how to make the classic cocktail, and customers know how they like to order it. When a restaurant puts a martini on its menu, it's making a statement.

Marion Lougheed discusses storytelling and martini "building" and explains how the telling detail in your story is the olive ...

A popular Pensacola restaurant has been named one of the best in the country. Here’s what you need to know before you go.