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Cucumber Vermouth

DIY dry vermouth gets a refreshing, vegetal makeover with this cucumber-infused formula from Portland, Ore. bartender Yoni Laos.



1 whole cucumber, thinly sliced

1/2 lemon, thinly sliced

Pinch of cardamom, lavender and chamomile flowers

2-3 star anise

1 750-ml. bottle dry white wine

4 oz. simple syrup (1:1)

10 oz. vodka

6-7 sprigs fresh dill



Place cucumber and lemon slices in the bottom of a large glass jar, add herbs and star anise and then top with the wine, simple syrup and vodka. Cover and refrigerate mixture for 1 week, then fine-strain into a clean jar and refrigerate overnight. Pour the cucumber vermouth into a bottle, leaving any sediment at the bottom of the jar behind. Keep refrigerated and use within 1 month.


Yoni Laos, Victory Bar, Portland, Oregon




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