Homemade Sweet Vermouth Recipe
Bypass the sweet vermouth options at the liquor store and make your own. The fortified wine recipe is easy and the botanical blend is customizable.
- Serves: 30 persons
- 3cups pinot grigio, divided
- ½ounce (15 grams) fresh orange peel, from 1 navel orange
- 1(3-inch) cinnamon stick
- 4pods green cardamom
- 4dried juniper berries
- 1teaspoon dried chamomile flowers
- ½teaspoon dried sage leaf
- ½teaspoon dried gentian root
- ½teaspoon dried lavender
- ¼teaspoon dried wormwood
- 1 ½cups cream sherry
Step 1Gather the ingredients.
Step 2In a medium saucepan, add 1 1/2 cups of white wine along with all of the botanicals. Bring to a boil over medium-high heat, remove from the heat, cover, and allow to cool slightly before transferring it to an infusion jar (at least 1 quart) with a tight lid.
Step 3Let the wine steep for 24 hours, then strain the botanicals through a fine-mesh strainer lined with cheesecloth.
Step 4Transfer the strained wine back into the clean jar. Fortify it by adding the remaining 1 1/2 cups of wine along with the cream sherry. Seal and shake vigorously to combine.
Step 5Funnel into a bottle, and store in the refrigerator. Drink straight or use in your favorite sweet vermouth cocktails.