Emily'S Diy Sweet Vermouth Recipe

Name: Emily'S Diy Sweet Vermouth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (750 ml) bottle dry white wine (I use pinot grigio); 1/2 teaspoon wormwood; 1/6 teaspoon gentian root; 1/½ teaspoon angelica root; 1/½ teaspoon chamomile; 1/3 inch piece of vanilla bean; 1/3 tablespoon orange peel; 3 rosemary leaves (like, the actual little leaves, not whole sprigs); 1 sage leaf; 1 basil leaf; 1/4 teaspoon thyme; 1 cup tawny port; 1 cup brandy; 1 cup scant (about 9/10ths cup) sugar

Servings: persons

1 (750 ml) bottle dry white wine (I use pinot grigio)
1/2 teaspoon wormwood
1/6 teaspoon gentian root
1/½ teaspoon angelica root
1/½ teaspoon chamomile
1/3 inch piece of vanilla bean
1/3 tablespoon orange peel
3 rosemary leaves (like, the actual little leaves, not whole sprigs)
1 sage leaf
1 basil leaf
1/4 teaspoon thyme
1 cup tawny port
1 cup brandy
1 cup scant (about 9/10ths cup) sugar

1
Combine all of the herbs and spices with 1 1/2 cups of the dry white wine and bring to a boil. Take off the heat and add the remaining white wine and 1 cup tawny port. Put in the refrigerator and let infuse about 3 hours. Strain.
2
Stir together the scant cup of sugar with 1/3 cup water in a heavy-bottomed pan. Heat on moderate heat until it starts to bubble. Let it continue to bubble away, swirling very gently now and then, until the sugar has caramelized and is dark amber-colored. Remove from heat.
3
Carefully add the 1 cup of brandy. Return to very low heat and let the seized up caramel melt back in, stirring as needed, and adding some of the infused wine mixture if more liquid is needed.
4
Combine the caramel mixture and the infused wine mixture and store in the refrigerator, tightly sealed for up to a month.
5
Use in place of sweet vermouth in cocktails, or serve plain, over ice, with a lemon twist.

363

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (750 ml) bottle dry white wine (I use pinot grigio), 1/2 teaspoon wormwood, 1/6 teaspoon gentian root, 1/½ teaspoon angelica root, and more.

Yes, Emily'S Diy Sweet Vermouth falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Emily'S Diy Sweet Vermouth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions