DIY vermouth

Prep: 20 minutes Cook: 28 minutes

Sit: 1 month Makes: Three 750-milliliter bottles

Though it may be sipped straight away, the vermouth takes a month to fully meld flavors. Store up to 3 months. Once opened, refrigerate for up to 1 month.

Peel from 1 navel orange, with no pith

1 cup sugar 1⁄3 cup water

1 cup brandy 3 whole cloves

1⁄4 teaspoon coriander seeds

1⁄4 teaspoon green cardamom seeds

1⁄4 teaspoon whole pink peppercorns

1 whole star anise

1 small piece of a whole nutmeg

A few saffron threads

1⁄2 vanilla bean (split lengthwise)

1 cup fino sherry

2 bottles pinot grigio or vinho verde

1 Combine the sugar and water in a medium saucepan over high heat. Swirl the pan — do not stir. Cook until the resulting syrup begins to turn light amber, 12 to 15 minutes. Add orange peel; cook, swirling the pan, as the syrup gets richly caramel-colored, 6 to 8 minutes. Remove from heat.

2 Add the brandy. The syrup will seize. Return pan to medium-low heat. Cook, stirring, as the caramel melts into the brandy, 10 to 15 minutes. Do not let brandy boil.

3 Pour mixture into a 5-quart jar; add the cloves, coriander, cardamom, pink peppercorns, star anise, nutmeg, saffron and vanilla bean. Cover/seal the jar. Once the mixture has cooled completely, add the sherry; close the jar again. Steep overnight.

4 The next day, strain the mixture through a fine-mesh strainer. Add the wine, stir well, and pour the vermouth back into the 2 empty wine bottles plus 1 additional empty bottle. Cork or twist the caps back on; place the bottles in a dark closet for 1 month.