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How to Make Your Own Small-Batch Vermouth

Use this recipe to create delicious homemade Vermouth using inexpensive white wine as the base ingredient. You can adjust the spice mix used to infuse the liquid according to your personal preference!

Ingredients

  • 3 cups of unoaked dry white wine
  • Peels from 2 oranges, (pith removed)
  • Peels from 1 grapefruit, (pith removed)
  • Peels from 2 lemons, (pith removed)
  • 2 whole star anise
  • 1 Tbsp fennel seed
  • ½ Tbsp coriander seed
  • 1 stick of cinnamon
  • 8 green cardamom pods
  • 8 cloves
  • 8 sprigs thyme
  • 1 sprig rosemary
  • 1 cup of sherry
  • ¾ cup of white granulated sugar
  • 2 Tbsp water
  • 1 cup of brandy

Instructions 

  • Combine ½ of the white wine with the orange peels, grapefruit peels, and lemon peels in a soup pot.
  • Add the star anise, fennel seed, coriander seed, cinnamon stick, cardamom pods, cloves, thyme and rosemary.
  • Bring the mixture to a boil over high heat.
  • Once the mixture reaches a boil, remove from heat.
  • Add the rest of the white wine and the 1 cup of sherry and allow to steep in fridge covered for 4-8 hours.
  • When the mixture has rested in the fridge for the appropriate amount of time, strain out the solids from the liquid and reserve liquid in fridge.
  • Pour the 2 Tbsp water into a small sauce pot and add the sugar in an even layer.
  • Turn heat to medium-low and create a nice golden caramel and remove pot from the heat.
  • Allow the caramel to reach closer to room temperature and mix the caramel with the 1 cup of brandy and return to low heat to encourage the ingredients to combine.
  • When the brandy is mixed with the caramel, combine with the vermouth mixture in the fridge and mix thoroughly.
  • Store finished vermouth in cleaned air-tight bottles in the fridge.
  • Serve with an orange peel and a large ice cube.

Notes

If you prefer a sweeter final product, increase the quantity of sugar from ¾ cup to 1 cup.
Store vermouth in a clean and sanitized container with an airtight lid. You can keep the vermouth in the fridge for 3-4 weeks after making it.