Rosé Vermouth

Vermouth is easier to make than one might think: It doesn't require special equipment or impossible-to-find ingredients (Amazon sells wormwood and gentian).

Rosé Vermouth

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    pound strawberries, hulled and sliced

  • cups unaged (clear) brandy, preferably French

  • cups sugar

  • 4

    small rosemary leaves

  • 7

    small sage leaves

  • 2

    teaspoons oregano leaves

  • 1

    teaspoon thyme leaves

  • 1

    tablespoon bitter orange peel

  • 2

    teaspoons wormwood root

  • ½

    teaspoon gentian root

  • ¼

    teaspoon ground ginger

  • One

    1½-inch piece of vanilla bean

  • Three

    750-ml bottles (9½ cups) rosé, preferably Spanish Garnacha

  • 1

    cup ruby port

  • ½

    teaspoon finely grated orange zest

Directions

In a glass jar or pitcher, cover the sliced strawberries with 
the brandy and let macerate for 2 days at room temperature; the strawberries should be completely submerged. Strain the infused brandy through a cheesecloth-lined sieve; 
discard the strawberries. In a large nonreactive saucepan, combine the sugar with 1/4 cup of water and cook over moderately low heat, swirling the pan occasionally, until the sugar is dissolved and a medium-amber caramel forms, about 10 minutes. Remove the pan from the 
heat and carefully add the strawberry-infused brandy; the caramel will harden. Cook over low heat, stirring, until the caramel is dissolved. Remove from the heat. In a nonreactive medium saucepan, combine the rosemary, sage, oregano, thyme, bitter orange peel, wormwood, gentian, ginger, vanilla bean and 3 cups of the rosé. Bring to a boil, then remove from the heat and let stand for 10 minutes. Stir in the port. Add the infused port and the remaining 61/2 cups of rosé to 
the strawberry-brandy caramel syrup. Stir in the orange zest and refrigerate until cold, about 2 hours. Strain the vermouth through a cheesecloth-lined sieve. Pour into bottles and refrigerate. Serve the vermouth as an aperitif or over 
ice, or use it in a cocktail. Make Ahead The vermouth can be refrigerated for 4 months.


Nutrition

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