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 carmelizes, then add it to the wine. Stir to dissolve, take off the heat and let rest for 10 minutes. Add the strawberry 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 use to maintain freshness. The vermouth is at it’s best if used within 3 months.
For a wine, I recommend using Westport Rivers or another local brand, but in a pinch any dry rose will do. Most, if not all, of the herbs and spices can be found at Christina’s Spice Shop located in Cambridge.