Sazerac

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Lightly crush juniper berries, coriander seeds and crack cardamom pods with the back of a spoon or mortar and pestle. Split the vanilla bean lengthwise if using. Combine all dried botanicals (wormwood, gentian, bitter orange peel, lemon peel, chamomile, crushed juniper, coriander, cardamom, cinnamon stick, cloves and vanilla) in a heatproof jar or small saucepan.

Prepare botanicals

Add 1 cup of the combined wine (from the total wine quantity) or 1 cup water to the jar so the botanicals are just covered. Heat gently to warm (do not boil) — around 60–70°C (140–160°F) — for 10–15 minutes to bloom the aromatics, stirring once or twice. If using a saucepan, remove from heat after warming and allow to cool slightly.

Cover the jar and let botanicals macerate at room temperature for 12–24 hours for a medium-strength infusion. For a stronger, more bitter vermouth, macerate up to 48 hours, tasting occasionally.

In a small saucepan, combine granulated sugar and 1/2 cup water. Warm over medium heat, stirring until sugar dissolves completely to make a simple syrup. Remove from heat and let cool. Stir in caramel syrup if using for color and depth.

After maceration, strain the botanical infusion through a fine mesh strainer lined with cheesecloth into a clean bowl or jar to catch all solids. Press gently on solids to extract as much liquid as possible without forcing through sediment.

Combine remaining wine (the other 1 cup of dry white plus the 1/2 cup sweet red if using), the strained botanical infusion, the cooled sugar syrup, and the brandy (fortifying spirit) in a large mixing vessel. Stir to integrate. Taste and adjust: add more sugar syrup if you prefer sweeter vermouth; add a splash more brandy to raise ABV or add 1–2 tsp caramel syrup for color.

If you desire a slightly more bitter profile, you can add a small additional tincture of wormwood (a steep of 1/8 tbs wormwood in 1 tbs high-proof spirit for 30 minutes) and add dropwise, tasting carefully — wormwood is very bitter.

Let the blended vermouth rest in a sealed container for 24–48 hours in the refrigerator to allow the flavors to marry. Taste after 24 hours and adjust sweetness or bitterness as needed.

When satisfied with the balance, filter the vermouth through a double layer of cheesecloth or a coffee filter to remove fine particulates until the liquid is clear. Transfer into a sterile glass bottle and seal tightly.

Label and refrigerate. Consume within 2–3 months for best freshness; shake gently before use if any sediment settles.

dry white wine (neutral, low-oak)

sweet red wine (optional for color and body)

brandy or neutral grape spirit (40–45% ABV)

granulated sugar

water

caramel syrup (optional, for deeper color)

dried wormwood (Artemisia absinthium)

dried gentian root

dried bitter orange peel (or Seville orange)

dried lemon peel

dried chamomile flowers

juniper berries (lightly crushed)

coriander seeds (lightly crushed)

cardamom pods (cracked)

cinnamon stick

cloves

vanilla bean (split) or 1 tsp pure vanilla extract

cheesecloth or fine mesh strainer

Sterile glass bottle for storage

SWEET VERMOUTH

Lapeyre, La Magendia de Lapeyre, Jurancon, France 2020

PETIT MANSANG

BAROLO CHINATO

Patricius, 5 Puttonyos, Bodrogkisfalud, Hungary 2018

TOKAJI

NOPA HOT CHOCOLATE

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SALT CHOCOLATE CHIP COOKIES

Make SWEET VERMOUTH Recipe in just 2h 30m. Matthiasson, No. 8, Napa, California MV

Sweet Vermouth Recipe

Descriptors

Tasting Notes

Food Pairings

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