Lavender-Sage Vermouth

1. 1

   In a small saucepan, bring bianco vermouth and dried lavender buds to a boil.

2. 2

   Cook at a low simmer until reduced by one-third, about 30 minutes.

3. 3

   Remove from the heat, add sage sprigs and let stand for 2 hours.

4. 4

   Strain the infused vermouth into a jar; refrigerate for up to 3 weeks.

No additional tips available.