Vermouth di Torino (Turin Vermouth)

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Vermouth di Torino (Turin Vermouth)

Turin Vermouth is a traditional Italian recipe for a classic vermouth made by infusing a dry white wine with a blend of spices and herbs. The full recipe is presented here and I hope you enjoy this classic Italian version of: Turin Vermouth.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Additional Time:

(+9 days settling)

Makes:

4 bottles

Rating:

Tags : Herb Recipes Italy Recipes

Ingredients:

20g coriander seed
12g germander (Teucrium chamaedrys)
10g dittany of Crete
20g dried sweet orange peel
21g orris root
20g sambuca (elder) flowers
10g quinine bark
10g calamus root
6g wormwood
12g blessed thistle (Cnicus benedictus)
6g elencampe root
12g centaury (Centaurium erythraea)
10g cassia bark
6g angelica root
5g nutmeg
5g alpine galangal (Alpinia galanga)
5g cloves
5g tonka beans
20g dried rose petals
5l dry white wine (any dry type — it need not be top quality)
5g gelatine powder

Method:

Pound and grind together all the herbs and spices in mortar until very fine. Combine in a jar with the wine and set aside to macerate for 6 days. After this time, line a fine-meshed sieve with a double layer of muslin then filter the spiced wine through this into a demijohn. Leave to settle over night.

The following day, dissolve the gelatine in about 4 tbsp boiling water then pour into the demijohn. Shake thoroughly to ensure that the gelatine is completely mixed in. Seal the demijohn and set aside for 8 days to settle. After this time rack the vermouth from the top of the vessel into a clean demijohn.

Now add caramel (sugar cooked in a pan until brown) until your vermouth is the appropriate shade. Taste the vermouth and if it is too bitter for your taste add sugar by the teaspoon until the flavour is acceptable. Bottle and store until needed.