Homemade vermouth, dry and sweet, made from scratch and blind-tested against Martini and Berto — in an actual Dry Martini and an Americano. Full ingredient amounts, wine picks, and the caramel syrup trick for the sweet version are all in this one.
Ingredients
Dry Vermouth (makes 25 oz. / 750 ml — one standard bottle)
Vodka — 5 oz. / 150 ml (⅔ cup)
Wormwood (bitter) — 1–2 g
Dried orange peel — 6 g
Dried lemon peel — 4 g
Coriander — 2 g
Cardamom — 1 g
Angelica root — 1 g
Chamomile — 1 g, optional
Yarrow — 1 g, optional
Dry, neutral white wine (Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling, Grüner Veltliner) — 25 oz. / 750 ml (about 3 cups)
Sugar — ¾–1 oz. / 20–25 g
Method
Lightly crush the coriander; crush the cardamom pods along with the husks; break the angelica root into 3–5 mm (¼ in) pieces.
Put all the herbs and spices into a jar and pour in the vodka (5 oz. / 150 ml.
Seal, shake, and infuse 3–5 days, shaking occasionally.
Strain through a fine sieve, pressing out the spices, then filter thoroughly through a coffee filter.
Measure out 2¾–3½ oz. / 80–100 ml of the infusion, add the sugar (¾–1 oz. / 20–25 g), stir to dissolve.
Pour off 3½–4 oz. / 100–120 ml from the wine bottle.
Add the spiced sugar infusion to the bottle, seal, and shake well.
Refrigerate at least 24 hours — a week is better.
Sweet Vermouth (makes 25 oz. / 750 ml — one standard bottle)
Vodka — 5 oz. / 150 ml (⅔ cup)
Wormwood (bitter) — 1.2–2.5 g
Dried orange peel — 8 g
Coriander — 2 g
Cardamom — 1 g
Angelica root — 1.4 g
Cinnamon — ¼ stick (about ½ g), optional
Cloves — 2–3 heads, stems removed, optional
Vanilla — a 2–3 cm (¾–1¼ in) piece of pod
Chamomile — 0.7 g, optional
Yarrow — 0.6 g, optional
Dry white wine (same varietals as above) — 25 oz. / 750 ml (about 3 cups)
Caramel syrup — 2–2½ oz. / 60–70 ml (recipe below)
Caramel Syrup
Sugar — 3½ oz. / 100 g
Water — 1 oz. / 30 ml, plus 2⅓ oz. / 70 ml (added later)
Method
Lightly crush the coriander and cardamom pods; break the angelica root into small pieces.
Put all the spices into a jar and pour in the vodka (5 oz. / 150 ml.
Seal, shake, and infuse 3–5 days, shaking occasionally.
Strain through a fine sieve, pressing the spices well, then filter through a coffee filter.
For the caramel syrup: combine the sugar (3½ oz. / 100 g) and water (1 oz. / 30 ml in a saucepan. Heat without stirring until deep amber in color.
Remove from heat and carefully add the hot water (2⅓ oz. / 70 ml in small increments, stirring constantly. Let cool completely.
Combine 2¾ oz. / 80 ml of the spiced infusion with the caramel syrup (2–2½ oz. / 60–70 ml.
Pour off 5–5½ oz. / 150–160 ml from the wine bottle.
Add the infusion-syrup mixture to the bottle, seal, and shake well.
