Method Dry Vermouth

Method Vermouth started at the iconic Union Square Cafe in New York City where founder, Cory Fitzsimmons, served as Head Bartender. The restaurant has long been a celebrated institution known for showcasing local producers of all types. Still, despite the abundance of exceptional breweries and distilleries, there were no local vermouths that could serve their necessary role in classic cocktails.

Realizing the need for local, sustainable options for this necessary bar staple, Cory left the restaurant and began a three-year journey of development before launching Method in late 2020.

Drawing inspiration from both dry and blanc vermouths from France, Method Dry is a delicate balance of fruit, florals, and savory herbs with a pleasant bitterness that makes it versatile for use in cocktails, spritzes, or simply enjoyed on its own. It is made from Vidal Blanc with Catawba brandy from Finger Lakes Distilling and macerated with 27 botanicals including: wormwood, angelica root, citrus peel, coriander, chamomile, damiana, marjoram, licorice root, spearmint, clove, and nutmeg.