While their red counterpart was concocted to be drunk all year round, these white renditions were created seasonally, utilizing ingredients we picked up from the farmers’ market or thought were right for the weather.
We make one for the colder months and one for the warmer months. We wanted to share both recipes, since the method is the same.
Seasonal White Vermouth
FALL AND WINTER WHITE VERMOUTH
- 3 750 ml bottles fino sherry
- 1 1/2 cups Verdello or other juicy white wine
- 1/2 cup honey
- 3 apples scrubbed but not peeled, cored and cut into large dice
- 1 1/2 Asian pears scrubbed but not peeled, cored and cut into large dice
- 2 1/2 g cardamom pods
- 1 g whole cloves
- 5 1/2 g dried marigold
- 5 g dried mace
- 3 chirotha sticks muddled
- 4 cinnamon sticks
- 8 g peeled and finely chopped fresh ginger
SPRING AND SUMMER WHITE VERMOUTH
- 750 ml bottles fino sherry
- 1 1/2 cups white grenache or juicy white wine
- 3/4 cup plus 2 tablespoons honey
- 1/2 pink grapefruit diced
- 4 nasturtium flowers
- 1 g nasturtium leaves
- 8 g fresh chamomile flowers
- 3 g fresh green sorrel
- 1/2 g fresh lime basil
- 1 1/4 g rose bud
- 2 1/2 g dried chamomile flowers
- 1/4 g gentian root
- 1/4 g lemon balm
- For either recipe, pour the sherry, wine, and honey into a large plastic container. Add the fruit. Wrap all the spices, roots, and leaves, and flowers in a large piece of cheesecloth (if you don’t have cheesecloth, you can simply add the aromatics straight into the batch), tie it closed tightly with kitchen string, and put it into the liquid. Refrigerate for 3 days.
- Strain through a fine-mesh strainer. Bottle the finished product in 1-quart mason jars and store in the fridge. Your vermouth will last up to a month.
- To serve, pour over ice into a rocks glass and garnish with a lemon peel, or use in cocktail recipes. Makes 3 quarts.