Ingredients
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1 pound strawberries, hulled and sliced
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2 1/4 cups unaged (clear) brandy, preferably French
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2 3/4 cups sugar
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4 small rosemary leaves
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7 small sage leaves
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2 teaspoons oregano leaves
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1 teaspoon thyme leaves
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1 tablespoon bitter orange peel
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2 teaspoons wormwood root
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1/2 teaspoon gentian root
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1/4 teaspoon ground ginger
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One 1 1/2-inch piece of vanilla bean
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Three 750-ml bottles (9 1/2 cups) rosé, preferably Spanish Garnacha
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1 cup ruby port
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1/2 teaspoon finely grated orange zest
Directions
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In a glass jar or pitcher, cover the sliced strawberries with the brandy and let macerate for 2 days at room temperature; the strawberries should be completely submerged.
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Strain the infused brandy through a cheesecloth-lined sieve; discard the strawberries.
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In a large nonreactive saucepan, combine the sugar with 1/4 cup of water and cook over moderately low heat, swirling the pan occasionally, until the sugar is dissolved and a medium-amber caramel forms, about 10 minutes. Remove the pan from the heat and carefully add the strawberry-infused brandy; the caramel will harden. Cook over low heat, stirring, until the caramel is dissolved. Remove from the heat.
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In a nonreactive medium saucepan, combine the rosemary, sage, oregano, thyme, bitter orange peel, wormwood, gentian, ginger, vanilla bean and 3 cups of the rosé. Bring to a boil, then remove from the heat and let stand for 10 minutes. Stir in the port.
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Add the infused port and the remaining 61/2 cups of rosé to the strawberry-brandy caramel syrup. Stir in the orange zest and refrigerate until cold, about 2 hours.
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Strain the vermouth through a cheesecloth-lined sieve. Pour into bottles and refrigerate. Serve the vermouth as an aperitif or over ice, or use it in a cocktail.
Make Ahead
The vermouth can be refrigerated for 4 months.