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Recipe Summary

Yield:
about 8 ounces
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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