Drinks Cocktails Wine cocktails Rosé Vermouth 4.0 (3) 1 Review Vermouth is easier to make than one might think: It doesn’t require special equipment or impossible-to-find ingredients (Amazon sells wormwood and gentian). Slideshow: More Cocktail Recipes By Jackson Cannon Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: © David Malosh Total Time: 50 mins Yield: 3 quarts Cook Mode (Keep screen awake) Ingredients 1 pound strawberries, hulled and sliced 2 1/4 cups unaged (clear) brandy, preferably French 2 3/4 cups sugar 4 small rosemary leaves 7 small sage leaves 2 teaspoons oregano leaves 1 teaspoon thyme leaves 1 tablespoon bitter orange peel 2 teaspoons wormwood root 1/2 teaspoon gentian root 1/4 teaspoon ground ginger One 1 1/2-inch piece of vanilla bean Three 750-ml bottles (9 1/2 cups) rosé, preferably Spanish Garnacha 1 cup ruby port 1/2 teaspoon finely grated orange zest Directions In a glass jar or pitcher, cover the sliced strawberries with the brandy and let macerate for 2 days at room temperature; the strawberries should be completely submerged. Strain the infused brandy through a cheesecloth-lined sieve; discard the strawberries. In a large nonreactive saucepan, combine the sugar with 1/4 cup of water and cook over moderately low heat, swirling the pan occasionally, until the sugar is dissolved and a medium-amber caramel forms, about 10 minutes. Remove the pan from the heat and carefully add the strawberry-infused brandy; the caramel will harden. Cook over low heat, stirring, until the caramel is dissolved. Remove from the heat. In a nonreactive medium saucepan, combine the rosemary, sage, oregano, thyme, bitter orange peel, wormwood, gentian, ginger, vanilla bean and 3 cups of the rosé. Bring to a boil, then remove from the heat and let stand for 10 minutes. Stir in the port. Add the infused port and the remaining 61/2 cups of rosé to the strawberry-brandy caramel syrup. Stir in the orange zest and refrigerate until cold, about 2 hours. Strain the vermouth through a cheesecloth-lined sieve. Pour into bottles and refrigerate. Serve the vermouth as an aperitif or over ice, or use it in a cocktail. Make Ahead The vermouth can be refrigerated for 4 months. Originally appeared: April 2016 Rate It Print