Making Dry Vermouth

   I love a good martini but I’ll be honest, I’ve never given much thought to one of the major ingredients… dry vermouth.  The Art of the Drink blog has an article on the general idea of making vermouth and I wanted to give it a try.  You will need a dry wine, herbs, and a liquor to pump up the alcohol content.
   Vermouth was born a long time ago, arguably as far back as the fifth century B.C.  The word comes from wermut, the German word for wormwood.  Wormwood along with other herbs and alcohol where added to off wine to mask the flavor.  Vermouth evolved with time and by the 1800’s French (dry) and Italians (sweet) where making incredibly drinkable brands like Martini & Rossi, now the largest producer.  We see vermouth used in many drinks behind the bar but vermouth on the rocks and even the vermouth cocktail have almost slid out of sight.
       
     Dry Vermouth Recipe:
       1/2 teaspoon wormwood
       1 teaspoon pure vanilla extract
       1/2 teaspoon gentian
       1/4 teaspoon chamomile
       1/4 teaspoon bitter orange
       1/4 teaspoon oregano
       1/4 teaspoon angelica root
       1/8 teaspoon elderflower
       1/8 teaspoon cinchona bark
       1/8 teaspoon sea salt
       1 whole clove
       1 whole allspice
       1 oz (30ml) sugar (about 4% of 750ml)
       1 bottle dry Riesling (I used Chateau Ste. Michelle Dry Riesling)
       Pour entire wine bottle into a pot and bring to boil.  Boil uncovered and keep boiling for 3-5 minutes to oxidize and reduce by about 100ml.  Remove from heat and add all ingredients, cover and let cool.
       After an hour or so strain the solids and add about 2 oz of vodka, pour into a screw cap bottle and refrigerate for a day to fully infuse; then keep refrigerated for no more than about a month.  I have done many versions since this one and will do many more.  Use this recipe as a start point for your own house vermouth and let me know what you come up with.

Article By: Mark Sexauer