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.