Rethinking Homemade Vermouth with Our Cider Vermouth Recipe
Made by Jena Ellenwood
I’ve never been one to color inside the lines, so when I was creating a spin on the classic Gibson I also decided to create a spin on vermouth and swap cider for wine. Ok, technically this isn’t a vermouth, it’s an aperitivo, but my cider vermouth recipe is goshdarn delicious and will add a fun autumnal flare to your cocktail recipes!
Let’s Get Buildin’
Special Tools: Measuring spoons, Measuring cup, Soup pot, Lidded jars/bottles, Stove
19 oz. Still Hard Cider (Brooklyn Cider House Still Bone Dry)
6 oz. 100-Proof Apple Brandy (Laird’s Straight Apple Brandy)
2 Cinnamon sticks
4 Orange zest strips
4 Lemon zest strips
1/4 tsp. Cloves
1/4 tsp. Allspice berries
4 Coriander Seeds
3-4 slices Ginger (about ¼ in. thick)
1 Whole Nutmeg (skin grated off)
1 Star Anise
4 Black peppercorns
2 Cardamom Pods (cracked)
1 oz. Demerara Syrup (1:1 ratio)
- In a large pot, combine cider and spices
- Bring to a boil and then remove from heat
- Store covered over night in a cool dark place
- Stir in brandy and demerara syrup
- Store in fridge
Wondering what to make with your delicious new cider vermouth? Well, beyond sipping it straight or enjoying it a simple spritz, here’s the cocktail that inspired me to make this cider vermouth recipe in the first place: the Gibson Gal Martini.
But will I like it?
Cocktail flavor profile
So before you break out that barware and buy the key ingredients, here’s a little guidance on what to expect from this cocktail so you can start to hone in on exactly what elements of cocktails you enjoy and which you’d prefer to minimize. This helps you order new cocktails you love when you’re out on the town better as well!
Let me know what you discover, or if you would have rated it differently in the comments below…