Courtesy Ryan “Mr. Lyan” Chetiyawardana, owner/bartender, Silver Lyan, Washington D.C.
Chetiyawardana recommends a fruit-forward red wine to provide backbone for this vermouth.
“Wormwood is the key component,” says Chetiyawardana. “Unless you have some in the garden or in the spice cupboard, seek something else out as a bittering agent. Citrus or baking spices might be a good option.”
- 5 ounces vodka
- 1 teaspoon whole black peppercorns
- 1 cinnamon stick
- 1 green cardamom pod
- 1 pinch loose-leaf Earl Grey tea
- Zest of 1 grapefruit
- Pinch wormwood (available on Amazon or other online retailers)
- 6 tablespoons white sugar
- 2 cups dry red wine
Add all ingredients except sugar and wine into container. Let sit for at least 1–2 days to infuse, or longer for stronger flavors. Strain out solids through coffee filter. Whisk in sugar until dissolved. Add red wine. Refrigerated, vermouth can keep for up to 1 month.