I usually use a bit of sherry in my sweet vermouth recipe, typically about an ounce and a half of Amontillado or Oloroso. In my most recent batch, I had a hankering for more sherry, so I kicked it up to 5 ounces. Then, after reading an interesting article in PUNCH, I decided to try my hand at...
Tincture-based vermouth
This is the first version of my sweet vermouth recipe using only tinctures, instead of boiled spices.
- 500 ml Wine
- 175 ml Brandy
- 1.5 oz Oloroso Sherry
- 1 oz Bitter Orange
- 0.25 oz Sweet Orange
- 35 dr Anise
- 20 dr Clove
- 35 dr Cardamom
- 30 dr Juniper
- 20 dr Dande...
There is an interesting ripple effect that happens when you make too much vermouth (a common problem, of course.) The last batch that I made was for my wood aging experiment which was between two and three times larger than my usual batch. I expected that I wouldn't need to make more for a while...
After an initial taste test on Monday, I let the vermouth samples age for a few more days before bottling them Thursday night. From memory, I think that the extra time made a subtle, but still significant, difference. Unfortunately, I think that that difference may be that I went too far. Differe...
I have been looking for an excuse to try coopering. Apparently, there are some vermouths that are barrel aged. That vague statement is good enough for me, but before I actually start coopering barrels, a serious undertaking, I am trying an experiment to see if it's really worth it. I am starting...