Vermouth is made up of at least 75 percent wine and fortified and flavored with an alcoholic infusion of herbs and spices, which must include an artemisia such as mugwort or wormwood. Since this is a DIY recipe, some liberties are taken. Every vermouth is unique in its combination of ingredients.

Glassware and props provided by Found on 4th in Albuquerque.

DIY Vermouth

There is no need to measure the dry ingredients; estimate and choose to your liking.
Servings: 1 quart
Author: Dylan Storment


  • 1 teaspoon wormwood
  • 1/2 teaspoon gentian root
  • 1/2 teaspoon chamomile
  • 1/2 teaspoon dried juniper berries
  • 1 vanilla bean
  • 1 star anise pod
  • 1/4 teaspoon sage
  • 2 teaspoons dried orange peel
  • 4 cardamom pods
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon dried hawthorn berries
  • 1 cup vodka
  • 1 750- ml bottle of neutral unoaked white wine, such as pinot gris
  • 1 –2 tablespoons simple syrup optional


  • Combine all dry ingredients to your liking in a 1/2-gallon jar. Fortify with 1 cup vodka and let sit and macerate for 24 hours.
  • Add white wine and seal tightly. Store in a cool, dark place for 2 weeks, checking frequently to see if vermouth is to your taste preference.
  • Once it's reached its desired extraction, strain mixture through cheesecloth. If you prefer sweet vermouth, add 1–2 tablespoons of simple syrup. Refrigerate and store for up to 3 months.
  • Enjoy in a manhattan (sweet) or martini (dry) or over ice.