Name: Winter Vermouth
Ingredients: 1 bottle dry white wine (or red wine); 1-inch knob fresh ginger, grated; 2 whole star anise pods, cracked; 1 tablespoon whole allspice; 1 tablespoon whole cloves; 1 teaspoon dried sage leaf (fresh sage works nicely too); 1 tablespoon dried mugwort leaves (or 1 tablespoon dried wormwood); Finely grated zest of 1 lemon; Finely grated zest of 1 orange; 4 ounces vodka (or universal spirit like Everclear); 3 ounces maple syrup (or honey)

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Winter Vermouth

By Willa Van Nostrand
| November 23, 2024

Winter Vermouth

I look forward to making my winter vermouth when citrus is at its best. Always opt for organic citrus when it’s available and find additional inspiration in your spice drawer.

Once I put the down comforter on the bed, sometime between Thanksgiving and the winter solstice, I know it’s time to make Winter Vermouth. If I’m really on my game, I’ll have the batch wrapped up a week or two before the holidays, so I have a cache of vermouth to gift or share with friends in the New Year.

The truth is, you can make flavored vermouth any time during the winter (or year!), so long as you have some good herbs and warming spices on hand to flavor the batch. Add extra fresh ginger if you like a spicier vermouth, and feel free to cull your pantry or spice drawer for other interesting ingredients. Black peppercorns and cinnamon also add a nice notch of heat if you’re looking for a robust infusion.

I encourage you to work with the citrus you have on hand, and I’ve had some really lovely results from the addition of grapefruit, blood orange, clementine and kumquats. Once your infusion is complete, taste the batch and add more maple or honey if you prefer a little more sweetness. If you plan to make the white winter vermouth recipe specifically for Martinis, wait to dial up the sweetness until you test the vermouth in your favorite Martini recipe.

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Ingredients

1 bottle dry white wine (or red wine)
1-inch knob fresh ginger, grated
2 whole star anise pods, cracked
1 tablespoon whole allspice
1 tablespoon whole cloves
1 teaspoon dried sage leaf (fresh sage works nicely too)
1 tablespoon dried mugwort leaves (or 1 tablespoon dried wormwood)
Finely grated zest of 1 lemon
Finely grated zest of 1 orange
4 ounces vodka (or universal spirit like Everclear)
3 ounces maple syrup (or honey)

Instructions

In a clean glass jar large enough to hold the liquid ingredients, add botanicals and spices, then cover with vodka and white wine and infuse for 2 weeks before adding sweetener.
Once ready, fine-strain, discard solids and pour into a clean glass jar to store. Add maple syrup, stir to dissolve; label and date the vermouth and refrigerate. Best if used within 3 months but it will last up to 1 year.