Catalonia meets Provence—Vermut is Spain’s herbal, bittersweet love letter to wine and good conversation. This homemade Vermut Bianco is floral and citrusy, with hints of chamomile, juniper, and sun-dried citrus peel.
This Catalan competitor to the better marketed Sangria is not just extremely refreshing on a hot summer day but also there’s something faintly magical about making your own homemade Vermut/vermouth bianco. Maybe it’s the way herbs steep into the wine like stories into skin, or how each batch tastes like the season it was born in. This version leans floral and citrusy—sunshine with a slightly bitter wink—built from a semi-dry white wine and a few kitchen drawer secrets. Sip it solo over ice, or let it shine in a martini with a twist. Your call.
What is Vermut and How is it taken?
Vermut (Catalan and Spanish for vermouth) is a fortified, aromatized wine infused with herbs, spices, roots, and sometimes fruit. It’s sweetened, mildly bitter, and typically served as an aperitif—either on its own (over ice with a slice of orange and an olive) or in cocktails.
A little History
Vermouth wasn’t always the ‘X-factor’ behind a martini. It began centuries ago as medicinal wine—infused with bitter herbs like wormwood (“wermut” in German, where the name comes from) and sipped as a tonic. But somewhere between pharmacy shelves and bar carts, vermouth found glamour—perhaps even more so after James Bond’s famous “shaken, not stirred” moment.
In Spain, particularly in fun-loving Catalonia, it landed with flourish. No longer just a cure, it became a celebration. Unlike Italian vermouth—sometimes called “always a bridesmaid, never a bride,” thanks to its life supporting cocktails but rarely leading the glass—Catalan vermut gets its moment in the sun. Served at la hora del vermut (the vermouth hour), it’s a pre-lunch ritual meant for terraces, olives, conversation, and golden light.
Key Components of a Vermut/Vermouth:
- Wine Base – Usually white or red wine.
- Fortification – Brandy or neutral spirit added to raise the alcohol content (around 16–18% ABV).
- Botanicals – A blend of herbs, spices, roots (like wormwood or gentian), and citrus peels.
- Sweetener – Sugar, caramelized sugar, or grape must (especially in vermut negre).
Our version – A Softer Vermut Bianco
A cold brew – less bitter more floral, citrus and nuanced
Catalan vermut typically uses Mediterranean botanicals: rosemary, thyme, and orange peel, with less emphasis on warming spices like cinnamon or clove. This homemade white vermouth skips the wormwood entirely, opting instead for gentler bittering agents like gentian or dandelion root. It’s technically a wormwood-free white vermouth, or more precisely, an aromatized aperitif wine.
Vermut can be made in two ways:
- Hot Method – Think of it like brewing herbal tea in wine: fast and bold, but prone to harsher bitter edges.
- Cold Method – Ingredients steep slowly in alcohol and wine over 3 to 10 days. More floral, more elegant.
We chose the cold method — true to our intended flavour palette and easier in the summer!
Making our home into a Vermutry
Once you’ve made a few bottles, it begins to feel like a habit—and then a household signature. Making Vermut isn’t just a kitchen project; it’s a slow kind of homemaking. Like baking sourdough or bottling ghee, it invites patience and rhythm. Our jars now live in a cool corner of the pantry (or in tropical India – the refrigerator). Dried peels and herbs take up more shelf space than they should. And there’s always a bottle chilling—waiting for orange slices, clinking glasses, and stolen hours on the balcony.
We’ve started pairing it with the small rituals: a bowl of salty almonds, a book cracked open, laundry dancing on the line. Suddenly, we’re not just drinking—we’re lingering. Not to mention our go to Sunday lunch ritual!
Vermouth may have started as medicine, but now it’s mood.
Storing Homemade Vermut Bianco
Store in a cool and dark place (or in a tropical place refrigerate). The Vermut keeps well for upto a month, Its never lasted a even a week for us though! Make sure its not kept outside in the warmth for too long, it can become bitter. The flavours deepen with time, making it even more delicious!
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Homemade Vermut Bianco
Course: DrinksCuisine: CatalanDifficulty: Easy850
ml115
kcal3-5
Days24
HoursThis homemade Catalan-style white vermouth is floral, citrusy, and subtly bitter—infused with herbs like chamomile and juniper, sweetened to taste, and built on a base of white wine and brandy. Perfect as an aperitif over ice or in a crisp martini.
Ingredients
750 ml dry/semi dry white wine (e.g. Trebbiano, Macabeo)
100 ml Brandy (grape-based, Spanish or French-style)
1 tbsp dried orange peel (or zest of 1 fresh organic orange — avoid white pith)
1 tsp lemon peel (or rind)
2 tsp dried chamomile flowers
8-10 juniper berries, lightly crushed
1 tsp coriander seeds
2-4 tbsp sugar syrup or honey, to taste
Directions
- Step 1: Infuse botanicals
- In a clean glass jar or bottle, combine: 750 ml dry white wine, Orange peel/zest, Chamomile, Crushed juniper berries, Coriander seeds
- Seal and place in the refrigerator or a cool, dark place.
- Let infuse for 3–5 days, shaking gently once a day. Taste after Day 3; stop when it has a pleasant floral-citrus aroma.
- Step 2: Strain and finish
- Strain through a fine mesh sieve or cheesecloth to remove solids.
- Stir in: Brandy and 1–2 tbsp sugar or honey (adjust based on desired sweetness)
- Step 3: Bottle and rest
- Bottle the vermouth in a clean, dark bottle.
- Let rest in the fridge for at least 24 hours before drinking.
- Keeps for up to 1 month refrigerated.
Notes
- Taste and adjust the bitterness: Taste the Vermut from Day 3 onwards and adjust bitterness to taste. The recipe may be a little dry, feel free to add a tbsp or two of simple syrup/honey as per your taste.
- Storage: Store in a cool and dark place (or in a tropical place refrigerate). The Vermut keeps well for upto a month. Make sure its not kept outside in the warmth for too long, it can become bitter.
