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).

  • Total Time:
  • Servings: Makes 3 quarts
  • Time(Other): plus 2 days infusing time


  • 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

  1. 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.

  2. Strain the infused brandy through a cheesecloth-lined sieve; 
discard the strawberries.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

Contributed By Photo © David Malosh Published April 2016

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1066825 recipes/rose-vermouth 2016-03-02T02:03:50+00:00 Jackson Cannon vegetarian|cocktail-party april-2016 recipes,rose-vermouth 1066825

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