- 1 pound strawberries, hulled and sliced
- 2 1/4 cups unaged (clear) brandy, preferably French
- 2 3/4 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
- 1/2 teaspoon gentian root
- 1/4 teaspoon ground ginger
- One 1 1/2-inch piece of vanilla bean
- Three 750-ml bottles (9 1/2 cups) rosé, preferably Spanish Garnacha
- 1 cup ruby port
- 1/2 teaspoon finely grated orange zest
How to make this recipe
- 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.
The vermouth can be refrigerated for 4 months.