Craigie Ambre Vermouth
Mixologist Tom Schlesinger-Guidelli of Craigie on Main—Boston, MA
Adapted by
July 2009
Yield:Makes 45 Ounces

1 bottle dry white wine[1]
175 milliliters Lustau Pedro Ximenez sherry
0.5 grams wormwood
0.5 grams orris root
0.4 grams oregano
0.1 grams angelica root    
1 gram vanilla bean 
2 grams dried bitter orange peel
0.2 grams sage
0.2 grams thyme
0.2 grams bay leaf
0.2 grams fennel seed
0.5 grams green cardamom
0.5 grams dried ginger
0.3 grams coriander seed
0.2 grams nutmeg, broken into chunks
0.2 grams cinnamon stick
0.1 grams chamomile
150 grams sugar
50 milliliters brandy
250 milliliters Pineau des Charentes
Zest of 1/8 lemon

Combine wine, sherry, wormwood, orris root, oregano, angelica root, vanilla bean, orange peel, sage, thyme, bay leaf, fennel seed, cardamom, ginger, coriander seed, nutmeg, cinnamon stick, and chamomile. Let mixture stand for 7-10 days. In a pot, add sugar and add water until sugar has the consistency of sand. Caramelize the sugar until almost burnt. Add brandy and stir until caramel has dissolved. Add the Pineau des Charentes and the caramel-brandy mixture. Stir until dissolved. Add lemon zest and refrigerate overnight. Strain, bottle, and serve chilled. 

1 - Preferably of the Clairette blanche grape variety.