A set of spices for vermouth in the style of Campari

Campari style vermouth recipe

For everything you will need:

• Pack of spices for bitters in Campari style
• 750 ml alcohol, 40% alcohol
• 250 ml water
• 200 grams of sugar
• Red food coloring (optional)

In a saucepan, mix water and sugar, heating over medium heat, stir until the sugar is completely dissolved. Coloring can be added at this point if desired. Bring the water to a boil and boil the syrup for 10-15 minutes, then remove from heat and let cool. If dye was added, then we recommend straining the syrup through several layers of gauze and sending it to the refrigerator for storage. Place all other ingredients in a jar of a suitable volume and pour vodka. Close the jar tightly and leave at room temperature for 2-3 days of aging. Strain the infusion through gauze, squeeze out the solid residue well, and then pass the liquid a couple of times through cotton wool or coffee filters. Herbs, roots and spices will absorb some of the vodka, so the output should be about 650 ml of infusion. It remains only to mix it with tinted syrup to taste, withstand and apply as directed.

From our recipe, we have deliberately excluded the red food coloring (carmine), which is present in the original recipe.