If you have run out of vermouth mid-cocktail, you have options. Vermouth is a fortified, aromatised wine that gives drinks like the Martini, Manhattan and Negroni their backbone, and because it is wine-based it does not last forever once opened. Here is what to reach for when the bottle is empty, for both dry and sweet vermouth, and how to keep the drink in balance.
A quick word first: a substitute gets you a good drink, but nothing tastes quite like vermouth. When only the real thing will do, we make our own, and we will point you back to it at the end.
Quick answers
For dry vermouth (Martini, Gibson): dry Fino or Manzanilla sherry at 1:1; a crisp dry white wine with a dash or two of bitters; or a blanc or kina-style aromatised aperitif wine (a little sweeter, good in a Vesper).
For sweet vermouth (Manhattan, Negroni): ruby or tawny port; Madeira (Bual or Malmsey); a cream sherry; or a bitter-sweet aperitif or amaro, such as our DISPENSE, for the botanical side.
Match the structure, not just the flavour
Vermouth is a structural ingredient, not just a flavour. It brings acidity, a botanical bitterness (usually from wormwood), and an ABV in the mid-teens to low twenties that carries the other ingredients. That is why a plain table wine rarely works: it lacks the fortification and the aromatic depth. Fortified wines like sherry, port and Madeira get much closer, and a dash of aromatic bitters can stand in for the missing botanicals. Match dry with dry and sweet with sweet, and the drink stays balanced.
The best substitutes for dry vermouth
Dry sherry (Fino or Manzanilla)
The closest everyday match. Both are dry, fortified and light, with a nutty, saline, savoury edge. Use 1:1 in a Martini or Gibson. Stick to Fino or Manzanilla; richer sherries like Amontillado or Oloroso are too intense and will overpower the drink.
Dry white wine with bitters
The most accessible option. A crisp, dry white such as Sauvignon Blanc or Pinot Grigio stands in at a pinch, though it lacks vermouth's fortification and botanicals. Add one or two dashes of aromatic bitters per measure and a strip of lemon peel to bring back some of the herbal, citrus lift. Choose the driest wine you have, as any sweetness throws the balance.
Aromatised aperitif wines
Blanc and kina-style aperitif wines come closer to dry vermouth thanks to their botanical infusions, with floral, citrus-forward profiles. They are a touch sweeter than dry vermouth, so they soften the bracing edge of a classic Martini and shine in a Vesper. Use 1:1 and expect a rounder, gentler drink.
The best substitutes for sweet vermouth
Port and Madeira
Ruby port stands in well in a Negroni or Americano, with bold red-fruit sweetness; because it is stronger, use about two-thirds of the usual measure. Tawny port, with caramel and dried fruit, suits whisky drinks like a Boulevardier or Manhattan. Madeira (Bual or Malmsey) works in equal measure, its oxidative, orange-peel character standing in for the botanicals.
Sweet sherry
Cream sherry is a reliable 1:1 swap for stirred drinks like the Manhattan or Negroni, smooth and nutty with caramel richness. Pedro Ximénez brings intense raisin and molasses notes, so use it sparingly or cut it with a drier wine.
Bitter-sweet aperitifs and amaro
Where fortified wines cover the sweetness, a bitter-sweet aperitif or amaro covers the botanical bitterness. This is also where our own bottles come in. Our ESTATE English sweet vermouth (Silver, World Vermouth Awards 2021; 2 stars, Great Taste 2026), made with English Pinot Noir and 34 botanicals, works in classics like the Negroni and Manhattan; our DISPENSE modern British amaro (3 stars, Great Taste 2026) brings gentian, wormwood and orange depth; and our lighter ASTERLEY ORIGINAL British aperitivo suits Americanos and spritzes.
Matching the substitute to the drink
Like replaces like. For a Martini or Gibson, dry sherry, or a blanc aperitif wine for a Vesper. For a Manhattan, ruby port for sweetness or a bitter-sweet amaro such as our DISPENSE for a bitter edge. For a Negroni, a lighter amaro works, used in a smaller measure because of its higher strength. Match the substitute to the base spirit too: crisp, dry stand-ins for gin and vodka; richer port, Madeira or Pedro Ximénez for whisky, rum and brandy. If your substitute is sweeter or stronger than the vermouth it replaces, start with less and adjust up.
Make a quick vermouth-style blend at home
In a pinch you can build a rough dry-vermouth stand-in: infuse a neutral spirit like vodka with orange zest, a bay leaf, thyme, sage and a small pinch of dried wormwood for 12 to 24 hours, strain, then mix roughly one part infused vodka to eight parts dry white wine, with a little simple syrup to round it off. For a sweet version, infuse with cinnamon, clove, star anise and orange peel and sweeten with a dark caramel syrup. Keep either in a sealed jar in the fridge and use within a few weeks; it is a short-term fix, not a keeper.
When only vermouth will do
Substitutes keep the drink going, but a fresh, well-made vermouth is worth having on hand so you rarely need one. Our ESTATE sweet vermouth and SCHOFIELD'S dry vermouth (Gold, World Vermouth Awards 2021) are made in small batches in South London and built to be the star of the drink. Keep one of each in the fridge and you will not be caught short.
Frequently asked questions
How do I adjust sweetness when substituting vermouth?
Check the original first: sweet vermouth carries far more sugar than dry. If your substitute is not sweet enough, add a little honey or simple syrup, about a teaspoon at a time. If it is too bitter, a touch of sweetener softens the edge. Keep the balance between sugar, acidity and the herbal notes.
What is the best substitute for vermouth in a Negroni?
The best answer is a fresh sweet vermouth like our ESTATE, which keeps it a true Negroni. If you have run out, a fortified wine like ruby port or sweet Madeira keeps the richness, or a bitter-sweet amaro such as our DISPENSE brings the botanical side (use a little less, as it is stronger).
How long do vermouth substitutes last once opened?
It depends on the substitute. Opened wine and homemade blends are perishable, so keep them cold and use them within a couple of weeks. Fortified wines like port and Madeira last longer but are still best kept in the fridge once opened.
Asterley Bros is a London maker of English vermouth, amaro and aperitivo, founded by brothers Rob and Jim Berry in 2014. We make our vermouth in small batches in South London.