Red Bush Infused Vermouth Recipes
RED BUSH-INFUSED VERMOUTH
This tea-infused vermouth was developed by EO bartender Milos Zica for the Quiet Storm cocktail (page 118). Also known as rooibos, South African red bush tea is a robust herbal tea with a rich mahogany color. We recommend the Silence rooibos tea blend from T Salon, which is where the cocktail's name partially derives from. Like the Vermouth de Provence (opposite), this vermouth is created with the hot infusion method that requires steeping the tea and other ingredients in a small amount of vermouth to make a concentrate. The color of this infused vermouth is a rich pumpkin orange.
Yield makes 3/4 quart
Number Of Ingredients 3
Steps:
- Pour 1 cup of the vermouth into a small saucepan over low heat. Add the tea and slowly bring to a boil, then remove immediately from the heat. Squeeze the lemon peel over the mixture, then drop it in. Stir gently and allow to cool for 30 minutes. Strain the infusion through cheesecloth into the vermouth bottle with the remaining vermouth. Store at room temperature. Will keep indefinitely.
CHAI-INFUSED 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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