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Vermut Casero

Serves 4 to 6 Beverage vegetarian, Beverages

Vermut Casero

Vermut Casero hails from the everyday traditions of Cataluña, where its preparation is so familiar that it rarely sees the confines of a recipe. Spanish family cooks embrace a straightforward approach, crafting this aromatic concoction with a generous hand, ensuring that it graces the table with warmth and abundance.

The flavors meld the dry crispness of white wine with the rich depth of brandy de Jerez, sweetened by a touch of sugar. The infusion of dried wormwood and gentian adds a herbal bitterness, balanced by the citrusy brightness of orange and the warm spice of cinnamon. Served over ice with a few olives, each sip is a refreshing embrace of vibrant Catalan character.

Ingredients

  • 750 mldry white wine
  • 100 mlbrandy de Jerez
  • 120 ggranulated sugar — caramelized
  • 2 tbspdried wormwood and gentian — vermouth botanicals
  • 1orange — peel in wide strips
  • 1cinnamon stick
  • ice and olives — to serve

Method

  1. Begin by chilling the 750 ml of dry white wine in the refrigerator if you prefer a cold Vermut Casero. If you prefer it warm, gently heat the wine in a saucepan over low heat, ensuring it never reaches a simmer. This will help maintain the delicate flavors of the wine.
  2. In a medium saucepan, combine the 120 g of granulated sugar with a small amount of the chilled or gently warmed wine. Stir continuously over low heat until the sugar is completely dissolved. This step ensures the sugar integrates smoothly into the drink, preventing any grainy texture.
  3. Once the sugar is dissolved, pour the mixture into a large pitcher. Add the remaining wine, 100 ml of brandy de Jerez, 2 tablespoons of dried wormwood and gentian, and the cinnamon stick. Stir well to combine, allowing the flavors to meld together.
  4. Using a vegetable peeler, carefully remove the zest from the orange, avoiding the bitter white pith. Add the orange zest to the pitcher, stirring gently. The orange zest will infuse the drink with a fresh citrus aroma, balancing the bitterness of the herbs.
  5. Allow the mixture to rest for at least 30 minutes at room temperature. This resting period is crucial for the flavors to fully develop and infuse. Taste the vermut and adjust the sweetness or acidity if necessary by adding a touch more sugar or a splash of brandy.
  6. Once the flavors are to your liking, strain the vermut into a clean pitcher to remove the solids. This will give you a smooth, clear drink without any unwanted bits of zest or herbs.
  7. Serve the Vermut Casero by pouring it over ice in a glass, garnishing with a few olives. The ice will keep the drink refreshingly cold, and the olives add a traditional touch, enhancing the overall experience. Enjoy the vermut at its optimal temperature, whether chilled or slightly warm.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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