To make Vermouth, which is an aromatised, fortified wine, which Sayles says is very easy to make at home, one must start with choosing the wine
Sayles boils the wine with the ingredients, adds brandy to it to fortify it, and voila, it is ready. Pics/Bipin Kokate
If you really want to make Vermouth, just start by using good quality ingredients," says Mariki Sayles, partner and mixologist of Mumbai's newest Asian destination, Goyaa. New Yorker Sayles, who has worked with legends like chef Eric Riper at Le Bernardin, has created the bar menu, and is an ace at making infusions, tinctures, syrups, emulsions, extracts, and playing with all forms of mixology.
To make Vermouth, which is an aromatised, fortified wine, which Sayles says is very easy to make at home, one must start with choosing the wine. "If you want a sweet, fruity vermouth, then choose a chenin blanc, or if you prefer a dry taste, then go for a pinot grigio," she says. The next step is to gather up other ingredients like the herb, worm wood, which may be difficult to come by. But Sayles says ordering online is the way to go. One can also go to Ayurveda stores, and buy an equivalent of the same, like asfantin. "After that buy a bittering agent like Gentian, and any kinds of herbs you want to add to the drink. It could be sage, rosemary, rose petals — anything you want to aromatise it with. Basically, if it tastes good in your tea, it will taste better with wine."
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Mariki Sayles
After all the ingredients are in place, the vermouth can be made in two ways. The wine and other ingredients can be left in glass container for 2-3 weeks. "But I believe in instant gratification. So I rather make it right then and there," laughs Sayles. You can take a cup of wine, and put in on the burner with all the ingredients and let it come to a boil. "So take one cup of wine, and then put everything according to taste. Keep the bittering agents to the minimum, and the herbs according to how strong you want them." She says watch out and make sure the wine doesn't evaporate too much.
Once the ingredients are off the stove, fortify it further by adding a sherry or brandy. "Basically that is done to raise the alcohol content of the drink." And then, it's all about curling up with a good drink and enjoying your drink. "Think of it like a Campari or an Aperol Spritz. Just remember the golden rule — only use a good wine," Sayles signs off.
Mariki Sayles
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