Red Bush-Infused Vermouth

1. 1

   Pour 1 cup of the vermouth into a small saucepan over low heat.

2. 2

   Add the tea and slowly bring to a boil, then remove immediately from the heat.

3. 3

   Squeeze the lemon peel over the mixture, then drop it in.

4. 4

   Stir gently and allow to cool for 30 minutes.

5. 5

   Strain the infusion through cheesecloth into the vermouth bottle with the remaining vermouth.

6. 6

   Store at room temperature.

7. 7

   Will keep indefinitely.

No additional tips available.