Spring Herb Vermouth Blanc

Name: Spring Herb Vermouth Blanc
Ingredients: ¼ teaspoon wormwood; ¼ teaspoon dandelion root; ¼ teaspoon licorice root; ¼ teaspoon gentian root; ¼ teaspoon angelica root; ½ teaspoon orris root; 1 teaspoon dried pink rose petals; 1 tablespoon dried chamomile; 1 teaspoon cinnamon bark; ½ teaspoon dried lemon peel; ½ teaspoon dried grapefruit peel; ½ teaspoon cracked coriander; ½ teaspoon cracked pink peppercorns; 2 thin strips fresh ginger, peeled, 1-inch long; 1 small handful coriander flowers (optional); 2 thin strips parsley root (optional); 2 Makrut lime leaves, crushed and bruised; 2 sprigs anise hyssop, leaves, stems and flowers (sub fresh tarragon); 2 sprigs parsley leaves and stems; 2 sprigs Thai basil; 5 pea flowers; 2 handfuls of pea tendrils; 3 sorrel leaves; 4 nasturtium leaves and 2 flowers (optional); 2 (3-inch) strips grapefruit peel; 3 (2-inch) strips lemon peel; 3 (3-inch) strips pomelo peel; ¼ cup honey, with pinch of salt; 1 bottle (750 ml) acidic, dry white wine with a good amount of minerality; ¾ cup unaged brandy (I used Idlewild Flora & Fauna white wine and Oakland Spirits Company Shiso Brandy.)

ediblemarinandwinecountry.ediblecommunities.com

This vermouth bursts with spring herbs that deliver a crisp, clean taste. It’s bright, fresh, herbaceous and citrusy. It contains a pleasant amount of bitternes

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ediblemarinandwinecountry.ediblecommunities.com.

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Ingredients

¼ teaspoon wormwood
¼ teaspoon dandelion root
¼ teaspoon licorice root
¼ teaspoon gentian root
¼ teaspoon angelica root
½ teaspoon orris root
1 teaspoon dried pink rose petals
1 tablespoon dried chamomile
1 teaspoon cinnamon bark
½ teaspoon dried lemon peel
½ teaspoon dried grapefruit peel
½ teaspoon cracked coriander
½ teaspoon cracked pink peppercorns
2 thin strips fresh ginger, peeled, 1-inch long
1 small handful coriander flowers (optional)
2 thin strips parsley root (optional)
2 Makrut lime leaves, crushed and bruised
2 sprigs anise hyssop, leaves, stems and flowers (sub fresh tarragon)
2 sprigs parsley leaves and stems
2 sprigs Thai basil
5 pea flowers
2 handfuls of pea tendrils
3 sorrel leaves
4 nasturtium leaves and 2 flowers (optional)
2 (3-inch) strips grapefruit peel
3 (2-inch) strips lemon peel
3 (3-inch) strips pomelo peel
¼ cup honey, with pinch of salt
1 bottle (750 ml) acidic, dry white wine with a good amount of minerality
¾ cup unaged brandy (I used Idlewild Flora & Fauna white wine and Oakland Spirits Company Shiso Brandy.)