Courtesy Ryan “Mr. Lyan” Chetiyawardana, owner/bartender, Silver Lyan, Washington D.C.
Chetiyawardana recommends a fruit-forward red wine to provide backbone for this vermouth.
“Wormwood is the key component,” says Chetiyawardana. “Unless you have some in the garden or in the spice cupboard, seek something else out as a bittering agent. Citrus or baking spices might be a good option.”
Try this vermouth in a Negroni or Manhattan. Or sip it by itself over ice, mixed with tonic and garnished with an orange wedge.
Published: June 5, 2020
Ingredients
Directions
Add all ingredients except sugar and wine into container. Let sit for at least 1–2 days to infuse, or longer for stronger flavors. Strain out solids through coffee filter. Whisk in sugar until dissolved. Add red wine. Refrigerated, vermouth can keep for up to 1 month.
