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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). Slideshow:  More Cocktail Recipes 

April 2016


Credit: © David Malosh

Recipe Summary test

50 mins
Makes 3 quarts


Ingredient Checklist


Instructions Checklist
  • 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.

Make Ahead

The vermouth can be refrigerated for 4 months.