500 milliliters rhubarb brandy (see recipe above)
2.25 liters (or 3 bottles) of rosé wine
375 milliliters ruby port
2 grams wormwood
1 gram orris root
1 gram gentian
1 gram oregano
1 gram sage
1 gram thyme
1 gram angelica root
1 gram ginger
1 gram cinnamon
2 grams vanilla bean
5 grams bitter orange peel
0.5 gram rosemary
0.5 gram bay leaf
0.5 gram coriander
0.5 gram wild cherry bark
0.5 gram fennel seed
0.5 gram nutmeg
600 grams sugar
Zest of ½ an orange

Combine herbs and spices in a pot with the wine over medium to high heat and bring to a boil.

Meanwhile, heat the sugar in a pan until it caramelizes, then add it to the wine. Stir to dissolve, take off the heat and let rest for 10 minutes.

Add the rhubarb brandy and port, stir and let cool. Zest the orange, seal in a glass container and store overnight in the refrigerator. Strain the next day and bottle. Keep refrigerated
between uses to maintain freshness. The vermouth is at its best if used within 3 months.

For a wine, i recommend using Westport Rivers or another local brand, but in a pinch any dry rosé will do. Most, if not all, of the herbs and spices can be found at Christina’s Spice Shop in Cambridge. Don’t feel like going through the hassle of making your own? Simply combine 4 parts of Martini & Rossi’s Rosé Vermouth with 1 part of your rhubarb brandy and give a nice stir.

Enjoy before a meal, on the rocks with a twist of lemon or orange. better still, it makes for a great ingredient in a handcrafted cocktail of your choice. Use it as a substitute in a classic drink containing vermouth or other wine-based spirit for a seasonal variation. or feel free to play around and create your own like the one i did, named after the year rhubarb was first available in American produce markets as well as the year boston was incorporated as a city: