- 12 ounces bianco vermouth
- 1 tablespoon dried lavender buds
- 4 sage sprigs
- In a small saucepan, bring bianco vermouth and dried lavender buds to a boil. Cook at a low simmer until reduced by one-third, about 30 minutes. Remove from the heat, add sage sprigs and let stand for 2 hours. Strain the infused vermouth into a jar; refrigerate for up to 3 weeks.