DIY Dry Vermouth

What You'll Need

  • measuring cups and spoons
  • mortar and pestle
  • microplane or zester
  • small saucepan
  • fine mesh strainer
  • canning funnel
  • jar for infusing
  • cheesecloth
  • bottling funnel
  • air-tight bottle for storage
  • 1 teaspoon coriander
  • 1/2 teaspoon chamomile
  • 1/2 teaspoon fennel seed
  • 1/2 teaspoon nigella seed
  • 4-6 fresh sage leaves, or 1 teaspoon dried sage
  • 1 allspice berry
  • zest of 1/2 orange
  • zest of 1 lemon
  • 1/2 teaspoon gentian root
  • 3 tablespoons vodka, gin, or grappa
  • 4 cups (1 bottle) driest white wine
Good, dry white vermouth, also known as French vermouth, is the sort that goes into Martinis, but it can also be enjoyed straight, as well. With an herbal, dry finish, this vermouth will highlight your handmade cocktails all season long. The recipe comes from The Seasonal Cocktail Companion: 100 Recipes and Projects for Four Seasons of Drinking, a dog-eared favorite. This recipe can be adapted to make a sweet red vermouth: instead of the white wine, use a light, dry red wine with little to no tannins, and substitute cream sherry or sweet marsala for a portion of the wine. Makes 4 cups


Lightly crush the coriander, chamomile, fennel, nigella, sage, and allspice in a mortar and pestle.
crush spices
In a small saucepan, combine the crushed herbs with the remaining ingredients, and bring to a boil.simmer
Reduce the heat and simmer for 15 minutes. Remove from the heat and let cool.
simmer Transfer the mixture to a large jar and allow it to sit overnight. or up to 24 hours.
strainStrain the mixture into an appropriately sized, sterilized bottle or jar, and store in the refrigerator for up to 4 weeks.

bottle and storeOver to You

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