Noilly Ambre Vermouth
Mixologist Jackson Cannon of Eastern Standard—Boston, MA
Adapted by
July 2009
Yield:3.5 Liters

400 grams sugar
2.25 liters dry white un-oaked Chardonnay [1]
1.5 grams wormwood 
1.5 grams orris root
0.7 grams oregano 
0.3 grams angelica root     
0.5 grams sage
0.5 grams thyme 
0.5 grams bay leaf
0.6 grams coriander seeds
0.7 grams dried ginger
0.5 grams whole nutmeg, roughly chopped
0.7 grams whole cinnamon sticks
0.4 grams chamomile
3 grams vanilla bean  
5 grams bitter orange peel 
0.5 liter Malmsey madeira or East India sherry
200 milliliters brandy 
700 milliliters Pineau des Charentes or Floc de Gascogne [2]
Zest of ¼ lemon

In a deep pot, caramelize the sugar, adding 1-2 teaspoons of water as needed. Add brandy to the caramel mixture and mix thoroughly until caramel is dissolved in brandy. In a separate pot, add wormwood, orris root, oregano, anjelica root, sage, thyme, bay leaf, coriander seeds, ginger, nutmeg, cinnamon, chamomile, vanilla bean, orange peel, and 750 milliliters of the white wine. Bring mixture to a boil and remove from the heat. Let mixture stand for 10 minutes. Add madeira and let mixture come to room temperature.[3] Transfer to a large container and add remaining wine. Shake or stir mixture vigorously, and add Pineau des Charentes. Add caramel-brandy mixture. 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. 

1 - Any white wine is substitutable.
2 - If Pineau des Charentes, Floc de Gascogne, or any other apéritif are unavailable, increase sugar to 600 grams and brandy to 500 milliliters.
3 - Alternatively combine herbs and spices  with 750ml wine and Madeira. Allow to infuse over 5-7 days.