Best Red Bush Infused Vermouth Recipes

HOMEMADE SWEET VERMOUTH RECIPE

Steps:

• Gather the ingredients.
• In a medium saucepan, add 1 1/2 cups of white wine along with all of the botanicals. Bring to a boil over medium-high heat, remove from the heat, cover, and allow to cool slightly before transferring it to an infusion jar (at least 1 quart) with a tight lid.
• Let the wine steep for 24 hours, then strain the botanicals through a fine-mesh strainer lined with cheesecloth.
• Transfer the strained wine back into the clean jar. Fortify it by adding the remaining 1 1/2 cups of wine along with the cream sherry. Seal and shake vigorously to combine.
• Funnel into a bottle, and store in the refrigerator. Drink straight or use in your favorite sweet vermouth cocktails.

RED BUSH-INFUSED VERMOUTH

Steps:

• Pour 1 cup of the vermouth into a small saucepan over low heat. Add the tea and slowly bring to a boil, then remove immediately from the heat. Squeeze the lemon peel over the mixture, then drop it in. Stir gently and allow to cool for 30 minutes. Strain the infusion through cheesecloth into the vermouth bottle with the remaining vermouth. Store at room temperature. Will keep indefinitely.

BASIL VERMOUTH COOLER

Steps:

• Make basil-infused dry vermouth: Place the basil in one hand and use the other to lightly slap the leaves, releasing the aromatics. Add the leaves to the vermouth either in the bottle itself or in a large, clean container. (You may need to pour out an ounce of vermouth to fit in all the leaves. If this is the case, pour the vermouth into a glass with an ice cube and garnish with a citrus twist. Drink while you infuse the rest.) Cover and set aside to infuse at room temperature for 3 hours. Strain the vermouth through a fine-mesh strainer, removing and discarding the basil leaves, and rebottle in the original bottle. Store in the refrigerator and use the basil-infused vermouth within 3 weeks.
• Make the cocktail: Fill a Collins or highball glass with ice. Add the sherry, basil-infused vermouth and olive brine. Top with tonic and soda water. Place the basil sprig in one hand and use the other to lightly slap the leaves, releasing the aromatics. Garnish with the basil, lemon peel and olives.

VERMOUTH DE PROVENCE

Steps:

• Place the herbes de Provence in a small saucepan over medium heat for 2 minutes, or until fragrant. Add 2 cups of the vermouth. Bring to a boil and immediately remove from the heat. Let stand until cool. Add the remaining vermouth and strain through cheesecloth. Bottle and store at room temperature. Will keep indefinitely.

VERMOUTH SPRITZ

Steps:

• Fill a highball or large wine glass with ice. Add the vermouth and top up with the soda water. Garnish, if desired, with a fat wedge of lemon or orange or grapefruit, and/or a nice olive or two. Want something stronger? Add a slug of gin.

CHAI-INFUSED SWEET VERMOUTH

Steps:

• Place the cardamom, cloves, cinnamon, and ginger in a small saucepan over low heat and heat until fragrant, about 2 minutes. Add the tea and 1 cup of the vermouth. Bring to a low boil for 2 minutes. Remove from the heat and let cool completely. Add the remaining vermouth and strain the mixture through cheesecloth. Bottle and store at room temperature. Will keep indefinitely.