RECIPE: Making Vermouth with Print's Meghan Boledovich

Name: RECIPE: Making Vermouth with Print's Meghan Boledovich
Ingredients: 2 heaping tsp dried wormwood (may omit or substitute another herb); 1 heaping tsp dried gentian root; 1/3 tsp dried chamomile leaves; 1/3 tsp juniper berries; 3 cinnamon sticks; 1 tsp dried sage; 1 orange rind; 1 lemon rind; 1/3 tsp cardamom pods; 1/3 tsp coriander seeds; 2 750 ml bottles light white wine (Pinot Grigio, Grüner Veltliner, or similar — try Long Island’s Duck Walk, One Woman or Lieb‘s new Bridge Lane boxed wine); 2 cups dry or sweet sherry (try a Pedro Ximenez, cream sherry or sweet Oloroso-style for sweet vermouth; or fino for a dry-style vermouth)

www.ediblemanhattan.com

Discover how forager Meghan Boledovich turns herbs from Edible Manhattan's garden into unique vermouths and cocktails like the Elderflower Spritz, blending flavor with finesse.

View full recipe on www.ediblemanhattan.com

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Cooking tools:

Stockpot
Measuring spoon
Measuring cup
Fine-mesh sieve
Stove
Kitchen scale
Bottle
Cheesecloth
Pot lid
Serving glass
Pitcher
Cutting board
Paring knife
Mason jar

Ingredients

2 heaping tsp dried wormwood (may omit or substitute another herb)
1 heaping tsp dried gentian root
1/3 tsp dried chamomile leaves
1/3 tsp juniper berries
3 cinnamon sticks
1 tsp dried sage
1 orange rind
1 lemon rind
1/3 tsp cardamom pods
1/3 tsp coriander seeds
2 750 ml bottles light white wine (Pinot Grigio, Grüner Veltliner, or similar — try Long Island’s Duck Walk, One Woman or Lieb‘s new Bridge Lane boxed wine)
2 cups dry or sweet sherry (try a Pedro Ximenez, cream sherry or sweet Oloroso-style for sweet vermouth; or fino for a dry-style vermouth)