Sous Vide Dark and Wintry Vermouth
A self-described traveler, drinker, eater, writer, photographer, and adventurer, Zach knows when good food is on the horizon he'll turn to his Anova Sous Vide Precision Cooker to ensure it's perfectly done time after time.
Ingredients for 18
22oz. / .65l Dry White Wine (Pinot Blanc)
4oz. / .12l Spanish Brandy
4oz. / .12l Medium Sweet Sherry
4oz. / .12l Panela Syrup
10 Cardamom Pods
1 Star Anise
1 heaping teaspoon Dried Lavender
1 heaping teaspoon Dried Wormwood
1 heaping teaspoon Dried Chamomile
1 heaping teaspoon Dried Hibiscus Flowers
1 Small Cinnamon Stick
Set Anova Precision Cooker to 155F/68.5C.
While the water bath warms up, dissolve four pieces of panela (sugar cane sugar) in 4 oz./ .12l of water. Do not let boil. Cool to room temp.
Add all ingredients to a hinge topped glass bottle. Use a 1 liter or 34 oz bottle. Close the hinge and make sure to clean the outside of the bottle.
Place the bottle in the water bath. It should be fully submerged. Set timer for 2 hours.
Finishing Steps -- Strain and Bottle
Set up a straining station with a measuring cup, cheesecloth or cloth tea strainer, funnel, and a clean 1 liter/34 ounce bottle.
Remove the bottle from the water bath. Be careful, it'll be hot. Cool to room temperature. You can use an ice bath to speed this process up.
Pour the vermouth through the cloth tea strainer into the measuring cup and then use the funnel to bottle your vermouth. Store in the fridge for up to 4 weeks.
Time to make some tasty cocktails!