Rosé Vermouth
Mixologist Jackson Cannon of Eastern Standard—Boston, MA
Adapted by
July 2009
Yield:1 Cocktail

24 strawberries, sliced
500 milliliters un-aged 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 liters rosé wine 
250 milliliters ruby port
600 grams sugar
Zest of ¼ orange

Combine strawberries with brandy and let stand for 2 days. In a separate pot, combine wormwood, gentian, oregano, sage, thyme, rosemary, vanilla bean, orange peel, and ginger with 750 milliliters of the wine and the port. Bring to a boil and remove from heat. Let the mixture stand for 10 minutes and add port. In a separate saucepan, dissolve sugar with 1-2 teaspoons of water and bring to 235-240°F. Remove from heat and immediately strain in the infused brandy. Mix thoroughly until sugar is dissolved. Pour the remaining wine into a container. Add wine mixture and shake or stir vigorously. Add brandy mixture and shake shake or stir vigorously until all ingredients are thoroughly combined. Add lemon zest and transfer to refrigerator for an hour. Strain into bottles and keep refrigerated.