Saffron-Infused Vermouth
The Washington Post, August 22, 2007
- Course: Beverage
Summary:
The saffron adds a lovely yellow hue to this infusion. Todd Thrasher suggests using Vya, and Jason Wilson recommends using Noilly Prat, which at $8 is about half the price. Use this vermouth make the New-Age Gibson.
Store, covered, in the refrigerator for up to 1 month.
Makes 750 ml vermouth
Ingredients:
- 750 ml dry vermouth, preferably Vya or Noilly Prat
- Pinch Spanish saffron threads
Directions:
Pour 6 tablespoons of the vermouth into a medium saucepan and bring to a boil over high heat. Remove from the heat, add the saffron and stir well. Add the remainder of the vermouth, reserving the bottle. Chill, covered, in the refrigerator overnight. Pour the liquid back into the bottle through a fine-mesh strainer. Cover and refrigerate.
Recipe Source:
From Todd Thrasher of Restaurant Eve in Alexandria.
Tested by Michael Taylor for The Washington Post.
E-mail the Food Section with recipe questions.
E-mail the Food Section with recipe questions.
Made This Recipe? Write a Review
Comments that include profanity or personal attacks or other inappropriate comments or material will
be removed from the site. Additionally, entries that are unsigned or contain "signatures" by someone
other than the actual author will be removed. Finally, we will take steps to block users who violate
any of our posting standards, terms of use or privacy policies or any other policies governing this
site. Please review the full rules
governing commentaries and discussions. You are fully responsible for the content that you post.
© The Washington Post Company
