Wine Rosé Wine Rosé Vermouth 4.0 (3) 1 Review 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 By Jackson Cannon Updated on March 31, 2016 Print Rate It Share Share Tweet Pin Email Photo: © David Malosh Total Time: 50 mins Yield: 3 quarts Ingredients 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 Directions 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. Rate it Print