Name: Dry Vermouth
Total time: PLACEHOLDER
Ingredients: 6 ounces vodka; 1 (3-inch) strip orange zest; 1 bay leaf; 1 teaspoon dried wormwood; 1 teaspoon dried chamomile flowers; 1 teaspoon dried sage; 6 juniper berries , lightly crushed; ½ teaspoon coriander seeds; ½ teaspoon dried thyme; ¼ teaspoon black peppercorns; ¼ teaspoon quassia bark chips; 2 whole cloves; 1 green cardamom pod; ½ star anise pod; 20 ounces Pinot Grigio; 1½ ounces recipe

Why This Recipe Works

Dry Vermouth makes a stealth appearance in the Scotch-forward Chancellor. Or for the ultimate vermouth cocktail, try the French Kiss, which combines equal parts dry and sweet vermouth for an elegant low-alcohol aperitif. Our rendition of dry vermouth is herbal and grassy, its winey acidity balanced by just a touch of Simple Syrup, to take the edge off the bittering agents. Commercial vermouth makers extract botanical flavors using a combination of distillation and maceration. For our version, we wanted great results from a straightforward approach. We tried simmering botanicals in wine, but the heat destroyed some of the delicate flavors. Infusing wine with botanicals at room temperature didn't work either, as the flavors never got beyond tepid. Then we added botanicals to a jar with a small amount of the fortifying spirit; after just 24 hours, the vodka had extracted a complex and vibrant array of aromas. To that base, we added enough wine to achieve the proper level of alcohol by volume.

Before You Begin

We prefer to use Pinot Grigio (Pinot Gris in French), but you can substitute your favorite unoaked dry white wine. You can purchase dried wormwood, chamomile flowers, and quassia bark chips online or in specialty spice shops; look for chips that are approximately ¼ inch in size. You will need a quart-size glass jar with a tight-fitting lid for this recipe.

Instructions

Combine vodka, orange zest, bay leaf, wormwood, chamomile flowers, sage, juniper berries, coriander seeds, thyme, peppercorns, quassia bark chips, cloves, cardamom pod, and star anise pod in quart-size glass jar. Cover and store jar in cool, dark place for at least 12 hours or up to 24 hours.

Set fine-mesh strainer in medium bowl and line with triple layer of cheesecloth. Strain vodka mixture through prepared strainer, pressing on solids to extract as much liquid as possible; discard solids. Return infused vodka to clean jar and add wine and simple syrup. Cover and gently shake to combine. (Dry Vermouth can be refrigerated for up to 3 months. Shake gently before using.)