Vermouth Spice Mix

- Création Epiciane -

°°°

Preparation to make 1 1/4 liters of Vermouth
While enjoying this homemade vermouth with friends, you'll savor the richness of its flavors and the light bitterness imparted by chamomile and gentian. Additionally, by consuming it (in moderation, of course), you'll benefit from the many advantages of the aromatic herbs it contains!

Composition:

Gentian - Cinnamon - Roman Chamomile - Angelica - Red Vine - Mint - Lavender - Various Aromatic Herbs

The Recipe:

It will also accompany the packet you receive.

Here are the details:

• Place all the herbs from the packet into a container with 1 liter of white or red wine, depending on your preference.

• Let it infuse for 24 hours. Then add 200g of sugar and 25cl of 40° brandy, and mix.

The addition of alcohol is optional; I suggest it mainly to increase the alcohol content for much longer preservation of your wine.

• Let the mixture macerate for 1 month, then strain and bottle it.

• Let it rest for another month in a cool place. After that, you can enjoy it with friends (in moderation, of course)!

This vermouth can be kept for at least 2 years.

A Little History

The term "vermouth" is said to date back to 1786 and is derived from a German recipe made with wine and "wermut" (the German word for absinthe, which is sometimes still found in vermouth herb blends today). Several countries produce different types of vermouth, largely due to the variety of wines used:

• Italy, particularly in the Turin region, uses sweet golden-red wines. This region has been developing vermouth production since the 18th century.

• France, especially in the regions of Sète and Chambéry, uses dry white wines. The recipe first appeared in Savoy in 1821 and gradually gained popularity. By the 1930s, there were about ten manufacturers in the region. This vermouth is now highly renowned.