How to make vermouth at home (Recipe from the best bartender in Portugal)

[@TrufflesOnTheRocks]

Hi my friends! Hope you will like today's video! You guys are asking us quite often where we get our bartools... Click the link below and enter TOTRMIXINGGLASSES2020 at check out for 10% discount on every mixing glass on the website alambika.ca?ref:TrufflesOnTheRocks You also ask a lot where we got our concrete bottom round glass bottle... Click the link below www.studio50.ca/?ref=TOTR Sefra's blog about The Royal Cocktail Club trufflesontherocks.com/the-royal-cocktail-club/ Cheers and see you soon!

[@astrozorus]

Hey bro, thanks for your amazing content. Can you share the original recipe with us please ?

[@mattviolet]

dude this is fast becoming one of my favourite KZbin cocktail channels, great content

[@TrufflesOnTheRocks]

Thank you so much!!!!! Means a lot. Cheers

[@eafarrar]

I'd actually love to see you do some DIY "traditional" sweet and dry vermouths, if you ever have time for it. Or a DIY Amaro, for that matter. I think those would be fun projects, but there's not very much good information online that I can find.

[@TrufflesOnTheRocks]

Erik Farrar noted

[@byVeriuxIIBW]

Tottaly agree!

[@SchnitzlerxXx]

Wow this is some next level stuff. Might actually give it a try - love vermouth!

[@TrufflesOnTheRocks]

it may sound next level but it is actually very simple. I hope you will try it. Let me know if you do. I'd love to hear your thoughts. Cheers!

[@wendycook5040]

Glad you linked to the blog post - I enjoyed reading the background story!

[@TrufflesOnTheRocks]

Thank you for reading it. We glad you enjoyed it :) We love to lookback at the pictures sometimes. Those memories are so dear to us. Cheers!

[@thomasbareigts9221]

Hi ! Very interesting videos and the blog too !! So much great things !! Definitely will try this vermut ! About that, could you also upload the original recipe. I'm currently in Spain so maybe I could find everything to make it ^^ Thanks a lot, can't wait to see more vids ! Wishing you the best Merci beaucoup ;)

[@dupplerlars]

I second that! The original recipe would be nice to understand how you substitute ingredients.

[@sefraisik9142]

This Vermouth!! Quelle merveille! Can't wait to go back to Porto!

[@TrufflesOnTheRocks]

Troooooop hâte!!

[@CocktailCards]

Might be difficult to find all those ingredients right now, but I am definitely going to make this vermouth as soon as I can! YUM!!

[@TrufflesOnTheRocks]

You know... these are specs for a sweet vermouth that can be used for Negroni in terms of abv and sugar but you can flavour it the way you want. Go wild and make one with what you have and let me know how it turned out ;)

[@CocktailCards]

@@TrufflesOnTheRocks sounds perfect!! I'll see what I come up with and shoot an update for ya!

[@vascofidalgo6707]

Thank you for the love my bro Portugal loves you back 💪

[@TrufflesOnTheRocks]

Cheers

[@boozeontherocks]

That looks really good. Thank you for sharing the recipes with us!

[@TrufflesOnTheRocks]

My pleasure ;) Cheers!

[@lizziec333]

Wow! Thank you!!

[@monk13131]

Looks absolutely delicious. Merci. Be safe

[@TrufflesOnTheRocks]

Thanks! you too. Cheers!

[@adamvassee]

This is next level! Bro you deserve all success. Best channel on KZbin.

[@TrufflesOnTheRocks]

Thank you so much! Cheers!

[@antben]

Recipe starts at 1:55

[@michellefitzgerald2446]

I made this cocktail tonight. It took me a little while because I had to order some of the ingredients but wow, so delicious. I am going to make the sweet vermouth for my friends for gifts. So good!

[@michellefitzgerald2446]

I bought the ingredients from an Etsy website called Schermals Herbals.

[@TrufflesOnTheRocks]

So happy to hear tried it and made the extra mile to make it. And even happier to know you liked it! Thanks for the feedback! Cheers!! 😀

[@yirckbono6825]

What i dientes like it it Washington the garnish I'll go more for a piece of deshidrate apricot or lime.. beside that the recipe it was just whooow I also would substitute the tinture of wormwood with a sirope of this one... congrats man good channel n good coktails ideas!

[@christinecamley]

Mindblowingly fabulous and so helpful! Just what I needed!! :-) Thank you!!

[@greggwade]

Thanks for the recipes. Can you make the vermouth without the sous vide?

[@TrufflesOnTheRocks]

You can let it infuse in fridge in a Masson jar but it’ll take at least 48 hours to extract the apricot flavours

[@liamblumeris6933]

I really look forward to your videos keep them up 👍

[@TrufflesOnTheRocks]

Thank you!!!

[@UnclePete]

This is pretty fun! I'd have to do sans sous vide, but maybe its worth a go.

[@TrufflesOnTheRocks]

then try it in the fridge but let it there for 2 days. Because heat from sous-vide speed up the process

[@johnolmos8670]

From Garden to Glass book has a really good recipe for vermouth

[@TrufflesOnTheRocks]

Good to know

[@flopoef5056]

hey, very cool video! liked the idea of infusing the gin with tea :) just recently made my own first vermouth, but without sous vide, so I'll have to be patient for 2 weeks... cheers!

[@TrufflesOnTheRocks]

Good things come to those who wait 😉

[@lewyseisemann2842]

Just ordered the ingredients for the vermouth, can't wait to make an apricot negroni with a local mulberry gin :)

[@TrufflesOnTheRocks]

AMAZING!!! Please let us know how it turns out. CHEERS!

[@johngillett7291]

Could you add a small amount of dried wormwood to the sous vide bag if you don’t want to wait the week to make a tincture? And if so how much dried wormwood would you recommend? Thanks!

[@seansampson7886]

Been looking for an easy to follow Vermouth recipe- thanks! Separate but similar, an amaro recipe would be pretty cool too. :) cheers!

[@TrufflesOnTheRocks]

Yes of course. That's a great idea! NOTED ;)

[@andrewdessert987]

Wonderful! Who does the editing/video? They deserve an award. I can tell a lot of time is put into it 👍🏻

[@TrufflesOnTheRocks]

OMG! Thank you so much! We do everything ourselves :) Really appreciate it! Cheers!

[@jacjacqs9902]

Sorry if it's already mentioned in vid/comments and I missed it while watching/reading : how long does this vermouth keep in the fridge? Thank you for all the fantastic videos! Content, pace and post production all make your videos such a joy to watch!

[@TrufflesOnTheRocks]

Thank you! I,m really happy you enjoy the videos! The vermouth will not go "bad" but it's best to drink it within 30 days because wine will oxidyze and the taste will decrease over time. And always keep it in the fridge. ;) Cheers!

[@matthiaswang3533]

Good work mate. Instantly like your video format. 👍🏼👍🏼

[@TrufflesOnTheRocks]

Thanks!

[@lindak7251]

Hi, just wondering...what was the substitutions you were talking about and what were they substitutions for?

[@TheMarkus9090]

Excited to see that ginger beer!!

[@TrufflesOnTheRocks]

It's looking good at the moment I'm typing this. the ginger bug is ready and will start the beer tonight. Can't wait too. Cheers!

[@crazyfilms101]

If I don’t have wormwood, would gentian work? How bitter is this recipe supposed to come out? Say relative to martini and Rossi, or an amari like aperol

[@TedSouza]

Hey Jean-Felix, great recipe, I even built a sous vide machine in order to replicate it! However, I am having a hard time findind these passion berries! Can I prepare the Vermouth without them or, in your opinion, is there any other ingredients I could replace them? Thanks so much!

[@jonathanbornand5635]

Thanks a lot for the recipe, it's really amazing of you to share it ! I have tried the vermouth recipe but I did encounter two problems: 1. After cooking sous vide and filtering I realised I ended up loosing quite some liquid (I yielded about 350ml of vermouth and I used your exact same specs), and I believe it's due to dry oranges and apricots rehydrating thus sucking out the liquid...did you have the same issue ? I'm thinking of maybe rehydrating the zests before. 2. The orange is overpowering the rest of the flavours, making it taste a bit too much like a liquid orange marmalade if that makes sense ahaha (I admit I did firmly press the solids during the filtering to extract the most of the juice so that could be how I got this overpowering taste). It could also be because of the dried zests I had, which do have some pith on it (I couldn't see if yours had some as well or not).I will give it another try tomorrow with less orange zest. I can feel that the rest is just so nice and perfectly balanced but hidden behind the orange. Anyways, I always wanted to make vermouth and this is such a great combination of ingredients, so thanks again !!

[@ExiledAttila]

Hey guys! Would you be kind enough to share your wormwood tincture recipe? Thanks in advance! Love the channel btw ;)

[@TrufflesOnTheRocks]

Of course. It's super easy 500 ml of vodka 1 tea spoon of dried wormwood infusion at room temp for about one week Strain and bottle up

[@eafarrar]

@@TrufflesOnTheRocks That is...not a lot of wormwood. Just received my cut/sifted wormwood today, so I'm going to try this. I guess it's like a gentian root infusion, eh -- a little goes a long way?

[@TrufflesOnTheRocks]

Erik Farrar yes believe me, it doesn’t take a lot

[@dupplerlars]

Nice video as always! Any ideas on how long to let the liquid infuse when not sous-vide-ing it?

[@TrufflesOnTheRocks]

Thanks! My guess would be 2 days. But what's cool with regular infusion is that you can test it through out the making. So after 2 days, taste it and if you feel the apricot taste is not strong enough, leave it there for anoter day and test again until you happy. Let me know. Cheers!

[@dupplerlars]

Two days was perfect, thanks! Delicious!

[@suzipam1234]

Portugal is the best place on earth

[@aidarkoichumanov1667]

Hello! Thank you for your chanel!! Can't find passion fruit berries how can I substitute them?

[@TrufflesOnTheRocks]

a little bit of dried elderflower might work. Cheers!

[@barnabu5]

Love vermouth, love apricots and am loving your videos guys. I’m in Spain and apricots are bursting out right now. Would fresh fruit work instead of the dried? I am keen to make dry vermouths in general, so maybe using less sweetness results in a drier vermouth…or not? Also wondering if other fruits make decent vermouths…peach/melocoton?

[@TrufflesOnTheRocks]

Hey sorry for the delay. I hope you still can get fresh apricot because ripe apricot would make an even better Vermouth I believe. Yes, less sugar will make a drier vermouth. Usually sweet vermouth is about 130gr of sugar per litre. Dry is approx 30gr per litre. Cheers!

[@barnabu5]

@@TrufflesOnTheRocks ok will try and let you know. Does vermouth usually have a fruit component or is that your twist?? Wondering if you can make a bitter vermouth…using grapefruit??

[@TrufflesOnTheRocks]

@@barnabu5 it is not typical to add fruit in a Vermouth. Only rule for vermouth is it has to be wine based, fortified and aromatized with wormwood. The rest is up to your creativity.

[@TrufflesOnTheRocks]

@@barnabu5 si t’es why not try adding a little grapefruit in there. I like the idea

[@liamblumeris6933]

What other cocktails do you think I could use that vermouth in. I love the sound of it? Are there any that come to mind that would pair nicely?

[@TrufflesOnTheRocks]

The first cocktail we had with it was a pure wonder!!! 1 oz Jinzu gin 1 oz Apricot vermouth 1 oz Aperol

[@liamblumeris6933]

@@TrufflesOnTheRocks love the sound of this 👌 Keep doing home made stuff its very creative and little different to H2D and barfly. It's a nice niche so to say 👍

[@thilokrebser2019]

Omg this locks super delicieus! But which gin do i nead?! Im a gin collector and i have 23 gins at home. :D

[@TrufflesOnTheRocks]

Thanks! Glad you like the idea... well many will work but City of London distillery's Old Tom was AMAZING!!! Sipsmith also worked really good

[@thilokrebser2019]

@@TrufflesOnTheRocks Thanks!

[@timothyreed7709]

How well does nitro infusion work compared to other infusion methods?

[@TrufflesOnTheRocks]

I didn't try it in that particular case but I'm sure it could make something good too if you want to save some time.

[@alexandertwining9666]

How do you make wormwood tincture?

[@TrufflesOnTheRocks]

Simply steep 5gr of dried wormwood in 250 ml of vodka for 2 weeks then strain

[@TheTribalBarGuy]

Wow. That looks cool. One question though! If you don't have "suve" or whatever is the proper spelling, can you do the infusion the old fashion way in a air tight container and waiting? Thanks for the great content.

[@TrufflesOnTheRocks]

Of course you can. I would recommend to try 2 days infusion. If after 2 days you don't get enough apricot taste, return to fridge and let infuse for another day until you're happy.

[@TheTribalBarGuy]

@@TrufflesOnTheRocks Thanks for the answer. I feel so excited now! :@)

[@joshayala9022]

Where can I find the decanter you put the vermouth in?

[@TrufflesOnTheRocks]

Right here www.studio50.ca/?ref=TOTR

[@AlejandroGomez-mu7xq]

Absolutely delicious, thank you so much for sharing this amazing recipe

[@TrufflesOnTheRocks]

Thanks! I’m glad you liked it

[@koenvanhooydonck829]

Why do you cook the vermouth sous-vide instead of just letting it sit for e.g. 1 day? You lose the alcohol while cooking, no? Thanks for letting me know!

[@TrufflesOnTheRocks]

Sous-vide is the way to speed up the infusion process and since there's no evaporation (because it's sealed) you don't loose anything.

[@Velcera]

I was going to ask if you went to the royal, and then you answered me right after lol. shout out to José, Tatiana, and ex bartender Gonçalo!

[@TrufflesOnTheRocks]

We met Tatiana too when we were there. They're all legends!

[@Velcera]

@@TrufflesOnTheRocks I can't wait to go back to portugal. Their cocktail scene is so young, but punching wayyy above its weight!

[@TrufflesOnTheRocks]

@@Velcera And everything else is amazing! Love that country!!!

[@tobefrank6825]

Where can I get passionfruit berries? Looked it up and nothing. Thanks

[@TrufflesOnTheRocks]

I bought them from an herborist in Bordeaux. I'll try to find the exact english name for it. Maybe that's the glitch. Please remind me if i didn't get back to you in a few days

[@tobefrank6825]

@@TrufflesOnTheRocks okay thank you and will do!

[@TheGandreas]

I believe the correct name is passion berries.

[@liamblumeris6933]

@@TrufflesOnTheRocks me too, thats the only ingredient i cant seem to find? what would your alternatives be

[@liamblumeris6933]

@@TheGandreas thanks i found it now

[@eafarrar]

I just made this as described. Can confirm it is delicious. 🤤🥴

[@eafarrar]

My girlfriend's eyes practically popped out on the first sip. Only thing I changed is that I made the jasmine gin with Seagram's Distillers Reserve since I had a little left over from my sloe gin project.

[@TrufflesOnTheRocks]

Oh man! Thank you so much for the feedback! I’m so glad it was a hit! Thanks!!!!

[@eafarrar]

@@TrufflesOnTheRocks Also the gin and vermouth make for a pretty darn good Negroni.

[@ursonate]

i want to know about your mortar and pestle.

[@TrufflesOnTheRocks]

The mortar is the bas of my rock bottom glass bottle. You can find it here www.studio50.ca/?ref=TOTR The pestle is from another set I don't have the reference unfortunately. Hope it helps

[@crazydubwise]

Vermouth doesn't have sugar added? I understand sweet v has 5g /oz.

[@TrufflesOnTheRocks]

I added honey mate ;) Cheers!

[@aidarkoichumanov1667]

Can you share Daniel's original recipe?

[@jonlau7937]

Hey jean-felix! since you are offering 3 recipes for the price of 1. I hope i can ask a question that goes a bit beyond the video (on the same topic of infusion and vermouth!). Your time is valuable so i also understand if you cant get into this, and ill just go on reddit :) But if you can...I saw a cocktail video that used cocchi americano infused with jasmine tea and rose petal. I couldnt seem to find any videos infusing vermouth and tea, so i was wondering would you use your same ratio with gin/jasmine tea? Does it make a difference since gin has clearly a higher ABV? Before i try this experiment out, figured i woud ask first. thanks in advance!

[@TrufflesOnTheRocks]

Thats a good question. Yes the ABV difference will have an impact. The ingredients you want to infuse also can infuse faster or slower so it is very hard to tell on top of my head like that. But usually lower abv means it will infuse slower. Just be careful not to develop undesired bitterness if insufed for too long. In that case, I would reccomend more ingredients for less long... Good luck

[@jonlau7937]

@@TrufflesOnTheRocks amazing! so it will be a trial and error process, which is the fun of making new discoveries :) thanks!!

[@nicola3540]

My mouth is watering, I don’t suppose they’re on Uber eats, half way around the world?

[@TrufflesOnTheRocks]

HAHA!!! Maybe one day! That'd be cool!

[@ChemicalMarco]

Thanks for sharing this man! I have to be honest I just discovered your channel but I am watching all your videos and there is nothing I do not like about them. I've been making cocktails for hobby for almost two years and only now I am moving into the "culinary" side of mixology, this is definitely something I am going to try as well as thousands of other home made spirits, liqueurs, bitters etc. Have you ever used an IsI Cream whipper for your infusions? I know that the Sous Vide kind of delivers the same result but that one should be even fasted. Keep sharing this amazing content and thank you very much! Regards from an Italian in Scotland! Cheers!

[@TrufflesOnTheRocks]

Hey Marco! Thanks you so much for the kind words! I'm very happy you like our channel. I did use ISI quite often for flash infusions. I don't know why I don't do it more often cause it's true it works very fast. Will make a tutorial on that soon I think. Thanks and talk soon. Cheers

[@scotm2737]

😁

[@thekassaiba6694]

Really alcohol plus plastic? Thus is how to make poisen...

[@zackgarcia5471]

The garnish did the cocktail a serious disservice!

[@TrufflesOnTheRocks]

😢

[@Triadii]

oh no... not enough booze and space at home to make this :(