A mouthwatering vermouth

DIY VERMOUTH

25 servings (makes three 750ml bottles)

Overview

You will need a 5L with a lid and a clean, empty 750ml bottle.

Make ahead

Though it may be sipped straight away, vermouth takes a month to fully meld the flavours. The bottles can be stored for up to three months. Once opened, refrigerate for up to one month.

1 navel orange (cara cara orange)

1 cup sugar

⅓ cup water

1 cup brandy

3 whole cloves

¼ tsp coriander seeds

¼ tsp green cardamom seeds (from the pods)

¼ tsp whole pink peppercorns

1 whole star anise

1 small piece of a whole nutmeg

A few saffron threads

½ vanilla bean (split lengthwise)

1 cup fino sherry

2 bottles pinot grigio or vinho verde

Use a vegetable peeler to remove strips of peel from the orange, leaving the white pith behind.

Combine the sugar and water in a medium saucepan over high heat.

Swirl the pan – do not stir – and keep constant watch. Cook for 12 to 15 minutes – the resulting syrup will begin to turn a light amber colour.

Add the strips of orange peel, continuing to cook and swirl the pan as the syrup gets richly caramelcoloured, for 6 to 8 minutes. Remove from the heat.

Add the brandy to the pan. The caramel syrup will seize, in what seems like a truly terrible moment. Return the pan to the stove-top and reduce the heat to medium-low. Cook for 10 to 15 minutes, stirring as the caramel melts into the brandy. Do not let the brandy come to a boil. Pour the warm brandy mixture into the jar, then add the cloves, coriander and cardamom seeds, pink peppercorns, star anise, nutmeg, saffron and vanilla bean. Seal the jar.

Once the mixture has cooled, add the sherry and close the jar again.

Let this mixture steep overnight. The next day, strain the infused brandy and sherry mixture through a finemesh strainer or a strainer lined with cheesecloth.

Add the 2 bottles of wine, stir well and, for efficiency, pour the DIY vermouth mixture back into the 2 empty wine bottles plus 1 additional empty bottle. Cork or twist the caps back on and place the bottles in a dark cupboard for 1 month.

To serve

Serve over ice, with an orange twist as an accompaniment to green olives, Marcona almonds and orange wedges.