Jackson Cannon's Rose Vermouth

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The National Culinary Review, November/December 2014


24 strawberries, sliced
500 ml unaged brandy or grappa
2 grams wormwood
1 gram gentian
1 gram oregano
1 gram sage
1 gram thyme
0.5 gram rosemary
1 gram vanilla bean
5 grams bitter orange peel
0.7 gram dried ginger
2.25 liter rosé wine, divided
250 ml ruby port
600 grams sugar
Zest of ¼ orange


1) Combine strawberries with brandy; cover fruit completely. Let stand for 2 days.

2) Combine wormwood, gentian, oregano, sage, thyme, rosemary, vanilla bean, orange peel, ginger and 750 ml rosé wine. Bring to a boil; remove from heat. Let mixture stand for 10 minutes. Add port.

3) In saucepan, dissolve sugar with 1-2 t. water; bring to a caramel or peanut butter color. Remove from heat; immediately and carefully add infused brandy. Mix thoroughly with heat-safe spatula until sugar is dissolved.

4) Pour remaining 1.5 liter wine into large container. Add wine/spice/port mixture; add sugar/brandy mixture. Stir until all ingredients are thoroughly combined. Microplane orange zest into container. Refrigerate mixture until cold, about 1 hour. Strain into bottles. Keep refrigerated until ready to use.


Beverage, The National Culinary Review, Vegetarian

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