Active Time
N/A
Total Time
50 MIN
Yield
Serves : Makes 3 quarts
© David Malosh

How to Make It

Step 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.

Step 2    

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

Step 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.

Step 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.

Step 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.

Step 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.

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Aggregate Rating value: 4

Review Count: 3

Worst Rating: 0

Best Rating: 5

Author Name: LagunaDad

Review Body: We just returned from a month in Barcelona and I was eager to try my hand at vermouth. This is a great twist. I used a dry Spanish Grenache Rose and a Spanish brandy I tracked down. The strawberry was pronounced adding a nice summer fruitiness. Unfortunately my sugar took longer to caramelize and I had the aromatics steeping at the same time. This may have produced the overly bitter finish (or maybe I'd cut back on the wormwood). Even with the bitter finish, I found the vermouth almost syrupy sweet. I will definitely try again with a shorter steeping time and reducing the sugar.

Review Rating: 3

Date Published: 2016-08-31

Author Name: Naoko Fujimaki

Review Body: Very successful recipe.  I followed pretty much exactly.  I didn't use Spanish Rose but it sill came out fantastic.  For brandy, I used Pisco.  

Review Rating: 5

Date Published: 2016-07-31

Author Name: Jetmorrison

Review Body: nice looking drink! perfect ingredients.:)

Review Rating: 4

Date Published: 2016-08-29