This housemade fruit-forward vermouth is mixed into cocktails at New York City’s Amor y Amargo, where there are 18 European and American vermouths behind the bar. But it is also delicious on the rocks with a twist of orange. For a sweeter version, stir in ¼ cup caramelized sugar when adding the wine. This recipe first appeared in our November 2014 issue with the story Vermouth on the Rise.
- 1 tsp. dried lemon peel
- 1 tsp. dried mugwort
- 1 tsp. dried orange peel
- 1⁄2 tsp. dried gentian root pieces
- 1⁄4 tsp. coriander seeds
- 1⁄4 tsp. dried chamomile flowers
- 5 juniper berries
- 3 green cardamom pods
- 1 stick cinnamon
- 1 cup apple brandy, preferably Laird’s
- 1 (750-ml.) bottle semi-dry white wine, such as trebbiano
- Place lemon peel, mugwort, orange peel, gentian root, coriander seeds, chamomile flowers, juniper berries, cardamom pods, and cinnamon on a piece of cheesecloth; tie into a bundle and add to a 4-qt. saucepan. Add brandy; bring to a simmer over medium-high. Let cool. Cover with plastic wrap; set in a cool, dry place for 2 days. Discard spice bundle; transfer brandy to a sterilized 1-qt. glass jar. Add wine; cover with a lid. Set in a cool, dry place for 5 days before serving. Store in the refrigerator up to 6 weeks.