Mastering the Art of Homemade Dry Vermouth

Ingredients

  • 1 bottle of white wine (750 ml)
  • 1 cup of brandy
  • 1 cup of water
  • 1 cup of sugar
  • 2 tablespoons of wormwood
  • 1 tablespoon of orange peel, dried
  • 1 tablespoon of lemon peel, dried
  • 2 teaspoons of coriander seeds
  • 1 teaspoon of chamomile flowers
  • 1/2 teaspoon of angelica root
  • 1/4 teaspoon of orris root
  • 1/4 teaspoon of elderflowers

Steps and instructions

  1. In a large saucepan, combine water and sugar and heat over medium heat until the sugar is completely dissolved. Let this syrup cool down.
  2. In another pan, combine the wine, brandy, wormwood, orange peel, lemon peel, coriander seeds, chamomile flowers, angelica root, orris root, and elderflowers. Let this mixture simmer over low heat for about 1 hour.
  3. After simmering, remove from heat and let the mixture cool down to room temperature.
  4. Strain out the solids using a cheesecloth or a fine mesh strainer.
  5. Combine the strained liquid with the sugar syrup and mix well.
  6. Transfer the mixture into a sterilized bottle or jar and seal it tightly.
  7. Keep the bottled vermouth in a cool, dark place for at least a month before using it. It can be stored for up to a year.

Tools for making

Recipe variations

  • Experiment with different types of white wine, such as Chardonnay or Sauvignon Blanc, for unique flavor profiles.
  • Add herbs and spices like thyme, rosemary, or star anise to enhance the aromatic qualities of the vermouth.
  • Infuse the vermouth with additional citrus flavors by including grapefruit or lime peel.
  • For a sweeter vermouth, increase the amount of sugar in the syrup.
  • Try using different types of brandy, such as Cognac or Armagnac, to add complexity to the vermouth.
  • Include other botanicals and herbs like lavender, cinnamon, or cardamom to create a more distinctive flavor profile.
  • Experiment with different ratios of botanicals to find the perfect balance for your taste preferences.
  • Adjust the aging time to achieve different levels of maturity and flavor development.
  • Consider using organic or locally sourced ingredients to create an artisanal and sustainable vermouth.
  • Explore using different varieties of wormwood, such as Roman or Belgian, to impart distinct flavors.

Recipe overview

This homemade Dry Vermouth recipe is perfect for those who love exploring the world of cocktails and want a DIY approach. Vermouth is a fortified wine, known for its characteristic herbal and botanical notes. It is a staple in many classic cocktails like the Martini and Manhattan. In this recipe, we're combining white wine and brandy with a variety of herbs and botanicals including wormwood, coriander seeds, and citrus peels to create an aromatic and flavorful spirit. The process is pretty straightforward— you'll simply simmer, steep, strain, and store. The hardest part is waiting for at least a month for the flavors to meld together. But your patience will be rewarded with a beautiful, complex vermouth that's well worth the wait. Cheers to your homemade cocktails!

Common questions

  1. Can I use red wine instead of white wine? No, it is recommended to use white wine for making dry vermouth as it has a lighter and crisper flavor profile that complements the other ingredients.
  2. Can I substitute the brandy with another type of alcohol? While brandy is traditionally used in dry vermouth, you can experiment with other spirits like vodka or gin if you prefer. However, keep in mind that it may alter the final flavor of the vermouth.
  3. Where can I find wormwood? Wormwood can be found in specialty herb stores, some liquor stores, or purchased online. Make sure to source it from a reputable supplier.
  4. How long should I simmer the mixture? Simmer the mixture of wine, brandy, and herbs for approximately 1 hour to allow the flavors to infuse properly.
  5. Do I need to refrigerate the vermouth? After the vermouth is bottled, it should be stored in a cool, dark place rather than the refrigerator. This will help mellow and develop the flavors over time.

Serving dishes and utensils

Origin stories

Vermouth has its roots deeply entwined with the rich tapestry of Italian history. Legend has it that in the late 18th century, Antonio Benedetto Carpano, a creative soul in the city of Turin, concocted the first-ever batch of Vermouth. He was inspired by "wormwood-infused wines", a traditional local health tonic. The city was buzzing with the potential of his unique creation. Carpano's vermouth was aromatic and flavorful, with a captivating balance of sweetness and bitterness. It quickly became the toast of the town, a sought-after delight in the elegant cafes of Turin. His simple act of infusing herbs and botanicals into wine gave birth to a new class of aperitif that would forever change the world of cocktails. Today, this historic concoction is a staple ingredient in many classic cocktails, including the Martini and Manhattan, and is savored by many around the world.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.