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Epicurious

Chai-Infused Sweet Vermouth

Whereas dry vermouths are herbal, sweet vermouths are spice driven. When we decided to formulate our own sweet vermouth infusion with a deep, accentuated spiciness, we found the perfect warmth and fragrance in chai—the much-loved blend of black tea, cardamom, clove, cinnamon, and ginger. The resulting flavor is so sexy that you will feel like you have been kissed by a Bollywood beauty. This intoxicating concoction is the defining ingredient in our Mata Hari cocktail (page 102).

Recipe information

  • Yield

    makes 1 quart

Ingredients

4 green cardamom pods
4 whole cloves
1 cinnamon stick
1 tablespoon peeled, coarsely chopped gingerroot
1 tablespoon loose-leaf chai tea
1 (1-liter) bottle Cinzano sweet vermouth

Preparation

  1. Place the cardamom, cloves, cinnamon, and ginger in a small saucepan over low heat and heat until fragrant, about 2 minutes. Add the tea and 1 cup of the vermouth. Bring to a low boil for 2 minutes. Remove from the heat and let cool completely. Add the remaining vermouth and strain the mixture through cheesecloth. Bottle and store at room temperature. Will keep indefinitely.

Cover of Speakeasy by Jason Kosmas and Dushan Zaric featuring a coupe glass with a brown cocktail and lemon wheel garnish.
Reprinted with permission from Speakeasy: The Employees Only Guide to Classic Cocktails Reimagined by Jason Kosmas and Dushan Zaric, © 2010 Ten Speed Press. Buy the full book from Amazon or Bookshop.
TagsVermouthAlcoholBeveragesEasyMake AheadCookbooks
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