Chai Infused Sweet Vermouth Recipes

CHAI INFUSED VERMOUTH

Chai Infused Vermouth image

Featuring a simple tea infused Sweet Vermouth that will go perfect with your cocktails!- Difficulty: Easy

Provided by Monica C

Number Of Ingredients 3

Ingredients

2 tbsp Loose Leaf Chai Leaves
1 cup Dolin's Sweet Vermouth
1/2 stick Cinnamon

Steps:

In a sterile container, add chai leaves, cinnamon stick and sweet vermouth.
Cover for 1 hour and 30 minutes.
Strain through a cheese cloth. Can last up to 1 year shelved in dark, lit space.

HOMEMADE SWEET VERMOUTH RECIPE

Homemade Sweet Vermouth Recipe image

Bypass the sweet vermouth options at the liquor store and make your own. The fortified wine recipe is easy and the botanical blend is customizable.

Provided by Colleen Graham

Categories Beverage Cocktail Ingredient

Time P1DT20m

Number Of Ingredients 11

Ingredients

3 cups pinot grigio, divided
1/2 ounce (15 grams) fresh orange peel, from 1 navel orange
1 (3-inch) cinnamon stick
4 pods green cardamom
4 dried juniper berries
1 teaspoon dried chamomile flowers
1/2 teaspoon dried sage leaf
1/2 teaspoon dried gentian root
1/2 teaspoon dried lavender
1/4 teaspoon dried wormwood
1 1/2 cups cream sherry

Steps:

Gather the ingredients.
In a medium saucepan, add 1 1/2 cups of white wine along with all of the botanicals. Bring to a boil over medium-high heat, remove from the heat, cover, and allow to cool slightly before transferring it to an infusion jar (at least 1 quart) with a tight lid.
Let the wine steep for 24 hours, then strain the botanicals through a fine-mesh strainer lined with cheesecloth.
Transfer the strained wine back into the clean jar. Fortify it by adding the remaining 1 1/2 cups of wine along with the cream sherry. Seal and shake vigorously to combine.
Funnel into a bottle, and store in the refrigerator. Drink straight or use in your favorite sweet vermouth cocktails.

CHAI-INFUSED SWEET VERMOUTH

Chai-Infused Sweet Vermouth image

Categories Boil Vermouth

Yield makes 1 quart

Number Of Ingredients 6

Ingredients

4 green cardamom pods
4 whole cloves
1 cinnamon stick
1 tablespoon peeled, coarsely chopped gingerroot
1 tablespoon loose-leaf chai tea
1 (1-liter) bottle Cinzano sweet vermouth

Steps:

Place the cardamom, cloves, cinnamon, and ginger in a small saucepan over low heat and heat until fragrant, about 2 minutes. Add the tea and 1 cup of the vermouth. Bring to a low boil for 2 minutes. Remove from the heat and let cool completely. Add the remaining vermouth and strain the mixture through cheesecloth. Bottle and store at room temperature. Will keep indefinitely.

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