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.
BASIL VERMOUTH COOLER
A double dose of basil - infused in dry vermouth and used as garnish - ensures this drink is fresh and herbal throughout. A splash of olive brine and a garnish with the olives themselves add salinity and balance. Use the leftover basil-infused dry vermouth in a 50/50 martini, Vermouth Royale, a Fair Play or pour as is over a large ice cube and finish with a citrus twist.
Provided by Rebekah Peppler
Categories cocktails
Time 3h15m
Yield 1 (750-milliliter) bottle basil-infused dry vermouth and 1 cocktail
Number Of Ingredients 11
Steps:
- Make basil-infused dry vermouth: Place the basil in one hand and use the other to lightly slap the leaves, releasing the aromatics. Add the leaves to the vermouth either in the bottle itself or in a large, clean container. (You may need to pour out an ounce of vermouth to fit in all the leaves. If this is the case, pour the vermouth into a glass with an ice cube and garnish with a citrus twist. Drink while you infuse the rest.) Cover and set aside to infuse at room temperature for 3 hours. Strain the vermouth through a fine-mesh strainer, removing and discarding the basil leaves, and rebottle in the original bottle. Store in the refrigerator and use the basil-infused vermouth within 3 weeks.
- Make the cocktail: Fill a Collins or highball glass with ice. Add the sherry, basil-infused vermouth and olive brine. Top with tonic and soda water. Place the basil sprig in one hand and use the other to lightly slap the leaves, releasing the aromatics. Garnish with the basil, lemon peel and olives.
VERMOUTH DE PROVENCE
When first conceiving Employees Only, we knew we wanted to create our own house vermouths. We abandoned the idea of making our vermouth from raw wine and decided instead to use dry vermouth as a base for an infusion of additional herbs. The primary flavors in dry vermouth are rosemary, thyme, lavender, and anise-the same botanicals that make up the herbes de Provence blend used in cooking. To extract and transfuse flavors, we use a hot infusion method to create just a small amount of highly concentrated liquid that can be blended with the rest of a bottle of vermouth without cooking out all the alcohol. This controlled method of infusing reduces the amount of contact between alcohol and herbs-if left to steep too long, the finish is bitter. EO Vermouth de Provence is one of the key ingredients in the Provençal cocktail (page 49).
Yield makes 1 quart
Number Of Ingredients 2
Steps:
- Place the herbes de Provence in a small saucepan over medium heat for 2 minutes, or until fragrant. Add 2 cups of the vermouth. Bring to a boil and immediately remove from the heat. Let stand until cool. Add the remaining vermouth and strain through cheesecloth. Bottle and store at room temperature. Will keep indefinitely.
VERMOUTH SPRITZ
This is as easy at it sounds - almost effortless, really. Just be sure to use a vermouth you really love (I'm a fan of dark, robust, earthy Spanish ones) and keep the bottle in the fridge.
Provided by Rosie Schaap
Categories cocktails
Yield 1 drink
Number Of Ingredients 3
Steps:
- Fill a highball or large wine glass with ice. Add the vermouth and top up with the soda water. Garnish, if desired, with a fat wedge of lemon or orange or grapefruit, and/or a nice olive or two. Want something stronger? Add a slug of gin.
Nutrition Facts : @context http, Calories 47, UnsaturatedFat 0 grams, Carbohydrate 2 grams, Protein 0 grams, Sodium 27 milligrams, Sugar 0 grams
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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