Why people hate vermouth

Chuck directed me to an enlightening article on vermouth, highlighting an explanation for why it tastes like crap:

Like any other wine, vermouth begins to oxidize once a bottle has been opened. While refrigeration will slow the process, the flavor gradually changes over time. Vermouth fans recommend finishing a bottle within a month, or sooner, from when the seal is first broken. Always store it in the fridge to slow the process as much as possible.

"People have an aversion to vermouth, and quite frankly, it's well founded," says Seattle cocktail consultant Jamie Boudreau. "Even if you keep your vermouth in the fridge, after a week you'll notice it has a different flavor. If you keep that vermouth on a shelf, it's going to taste terrible. That's why people don't like vermouth."

I'm not sure what a good solution is for home bartenders. Maybe the freezer?

This just in from Hot Toddy

I received this note from friend of The Libationary, Hot Toddy:

I got this cool Cognac and Ginger liquer. It's a bit on the sugary side, but is otherwise what I imagine biting into ginger would be.

I'm looking for ideas for it. Maybe drop it into a sidecar in place of the Cointrea?

And eight hours later:

The Ginger liqueur, lime, and Tanqueray. Needless to say, a revelation.

One can only hope that his judgment was intact after 8 hours of "research". I'll have to persuade him to provide the specifics and decide for myself.