Chai-Infused Sweet Vermouth

Posted on Thursday, February 21st, 2013

Chai-Infused Sweet Vermouth

I learned how to make this delectable Chai-Infused Sweet Vermouth from Dushan Zaric, rockstar bartender and owner of Employees Only and Macao Trading Company in New York City, last year at the Manhattan Cocktail Classic. It’s an essential component in his Mata Hari Cocktail. This Chai-Infused Sweet Vermouth is delicious on its’ own. About the only thing that could possibly improve the experience of sipping this beauty, is sipping it from a pretty glass I found at the thrift store for 69 cents. And the only thing better than that combo, is this handsome glass had a half-price colored sticker! And a twin. Two vintage cocktail glasses for 70 cents and a lovely bottle of Chai-Infused Sweet Vermouth. Hubba Hubba.

Chai-Infused Sweet Vermouth

  • 4 Green cardamom pods
  • 4 Cloves
  • 1 Cinnamon stick
  • 1 (.5-inch) piece Ginger, coarsely chopped
  • 1 tbsp Chai or black tea
  • 1 L Cinzano Rosso Vermouth, divided

Add the cardamom, cloves, cinnamon and ginger to a small saucepan and cook over medium heat for 2 minutes. Add the tea and 2 cups of the vermouth. Bring to a low boil and cook for 2 minutes. Remove from the heat and allow to cool completely. Add the remaining vermouth and strain the mixture through cheesecloth. Bottle, and store at room temperature.

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