Go Back
Print
homemade vermouth

Homemade Vermouth

A recipe for homemade sweet vermouth, to add to cocktails or drink on its own.

Ingredients

  • 1 750ml bottle white wine
  • 1/2 tsp wormwood 0.3g
  • 1/6 tsp gentian root 0.3g
  • 1/2 tsp chamomile 0.3g
  • 1/12 tsp angelica root 0.15g
  • 1/2 tsp dried lavender 0.15g
  • 1/4 tsp thyme
  • 4 pods cardamom
  • 1/2 inch piece of vanilla bean
  • zest from 1/2 orange, peeled in strips
  • 4 leaves rosemary (actual leaves, not sprigs)
  • 1 leaf basil
  • 1 leaf sage
  • 1 C sweet or cream sherry
  • 1 C sugar
  • 1/3 C water
  • 1 C brandy

Instructions

  1. Measure all of the botanicals and add to about half of the wine in a medium size pot. Bring to a simmer, then take off the heat and add the remaining wine and sherry. Place in the refrigerator to steep for 2 hours. Strain.

    homemade vermouth

  2. Meanwhile, place the sugar and water in a medium saucepan. Place over medium heat, swirling occasionally until the sugar is dissolved and the mixture becomes deep amber in color. Remove from heat.

    homemade vermouth

  3. Carefully add the brandy to the caramelized sugar. Using very low heat, cook until the caramel is dissolved into the brandy. 

  4. Add the caramel and brandy to the strained wine mixture and store in the refrigerator.

  5. Serve over ice with a twist of orange or lemon and an olive. Or use in your favorite cocktail, such as a Manhattan, Negroni or Americano. The vermouth will keep in the refrigerator for about a month.