top of page
SWEET VERMOUTH
5 liters grape spirit
140g bitter orange peels
40g spanish orange peels
70g lemon peels
10g cardamom
100g juniper berries
40g chamomile
Yeld: 3.1 liters
Infuse 1g of pontica per liter for 1 hour
2 bottles of Ridge White
20g gentian
10g chinchona
10g rhubarb
5g cardamom
bring to boil then simmer for 30min
Yeald: 1 liter of spiced wine
Add 200g caramel
Yeald: a little over a liter
Blend: 3 wine to 1 distillate
NOTE: to try with nutmeg, more orange, less juniper in the distillation
vanilla in the cook, more caramel (250g)
bottom of page