Vermouth

Ingredients
Flavoring Base
  • 5 pinches ground coriander
  • 5 drops wormwood extract
  • 4 whole cloves
  • 3 juniper berries
  • 3 black peppercorns
  • 2 pinches ground ginger
  • 2 pinches pau d’arco
  • 2 pinches crushed dandelion root
  • 2 pinches dried chamomile
  • 2 pinches fennel seeds
  • 2 pinches freshly grated nutmeg
  • 1 pinch crumbled gentian root
  • 1 pinch cardamom seeds
  • 1 pinch dried sage
  • 1 star anise
  • 1 pinch dried oregano
  • 1 pinch saffron threads
  • 1 cinnamon stick
  • 1 whole vanilla bean
  • 1 pinch crumbled angelica root
  • 1 pinch dried rosemary
  • 1 bay leaf
  • 1 pinch dried marjoram
Wine Base
  • 2/3 cup Brandy
  • 1/2 cup sugar (plus 2 teaspoons extra)
  • 1 bottle, dry, cheap, white wine
  1. Combine a cup of the white wine with 2 teaspoons sugar with the Flavoring Base ingredients.
  2. Simmer gently for 10 minutes then remove from heat and allow to cool completely.
  3. Using a large, clean, sealable jar, mix the brandy with the rest of the wine. Make sure to leave room at the top for the flavoring mixture. Rinse and save the wine bottle for later.
  4. Use a sieve and coffee filter to filter the Flavoring Base into a bowl.
  5. Add about half the Flavoring Base to the brandy/wine jar and mix well. Continually taste while adding the Flavoring Base. Add more for a sweeter vermouth
  6. Optional: For a sipping vermouth, add 1/2 cup melted sugar to the jar.
  7. Pour final mixture into the empty wine bottle and seal Refrigerate for storage.