Strawberry Vermouth

Strawberry Brandy

3 cups of strawberries (remove the leaves and slice in half)
500 ml. of brandy
Combine ingredients in a jar and tightly seal. Store in a cool, dark place and shake daily. Ready in 5-7 days.
Strawberry Vermouth
500 ml Strawberry Brandy
2.25 liters of rose wine
375 ml of ruby port
5 g bitter orange peel
2 g vanilla bean
2 g wormwood
1 g orris root
1 g gentian
1 g oregano
1 g sage
1 g thyme
1 g angelica root
1 g ginger
1 g cinnamon
1 g rosemary
1 g coriander
1 g wild cherry bark
1 g fennel seed
1 g nutmeg
1 g green cardamom
1 g elderflower
.5 g bay leaf
.5 g cloves
600 g 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 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.