I often wonder what to do with Artisan Vermouth. It's too intensely flavored for a normal Martini most of the time, imho. But a good one is delicous on its own, so I came up with a variation of an old favorite.
When I used to tend bar, a lifetime ago, the house drink was the Half-n-half, equal parts red and white vermouth, over ice with a small twist of lemon. It's a great pre-dinner cocktail, because it is a low alcohol aperitif and the herbal nature gets the juices flowing.
My new take on it is using a generous pour of my friend, Carl Sutton's tasty Sutton Cellars Brown Label Vermouth and a slightly less generous pour of Cinzano Red Vermouth. Delicious.
While you're surfing on Carl's site, buy some of his excellent Syrah from Bennett Valley. One of my favorites.