Thanks, Nick. I agree, it’s not a really strong argument, perhaps not defensible at all. But it does make the Lafayette drinkable, where a standard dry vermouth just doesn’t seem to work. I’m still with Embury and his “something wrong, something not quite satisfactory” judgment. I recommend that people try it both ways, and see what works.

Based on your argument, you could’ve just used Dolin Rouge because it is French. Also, similar brix to the Blanc, just minus caramel coloring.

I recall coming across the Bensonhurst some years ago, and somehow just forgot about it, maybe because I couldn’t find Cynar in those days. This time I’ll give it a try, thanks.

I agree, I’d like to know who did this drink up first—or at least, who gave it prominence. It would be interesting to find the story, but it seems to be lost…

It’s fun to learn that readers found a new cocktail to try, thanks for letting me know. I haven’t tried the M&R Bianco for a long time, I’ll have to refamiliarize myself—thanks for the idea.

I agree about the Presidente, the Blanco is the ingredient that makes it work.

Fair enough! I’m looking forward to trying this recipe, which I’d never come across before. I suspect that I too will prefer it with blanc vermouth. Unfortunately, I can’t get Dolin where I live. The Cinzano and M&R biancos are pretty good, though. Thanks for putting this drink on my radar!

While we’re on the subject of blanc vermouth, I think it’s the key ingredient in another old reciple: El Presidente.

Hi, Matty,

Sticking strictly with “dry” vermouths, I’ve made Lafayettes with M&R Extra Dry and with Noilly Prat French Dry; both worked, though the Spartan qualities of the M&R edged perilously close to Embury’s “something wrong.”

I agree that the Dolin Blanc doesn’t really qualify as a “dry” vermouth, strictly speaking. “White” it is, and “French” definitely, but its sweetness approaches that of some Italian vermouths, so “dry” — not so much.

My only defense for the Dolin Blanc is that the recipe I’m working from—Embury’s—calls for “French vermouth.” (Granted that he apparently didn’t have Dolin’s “Blanc” category to deal with, and so would likely equate “French” with “dry,” but there you have it.) I’ll change the listing to use Embury’s adjective, not the “dry” of my original posting.

Thanks for adding to the discussion here, and for reminding me to be careful with my terminology!