This vermouth is used in cooking or as an aperitif, very cold. Infuse in a cool place in a 1 litre bottle of Vinho Verde (Casal Garcia) a dozen very green sudachi cut into 4 and 2 tops of a stem of Japanese mugwort (Artemisia princeps). Leave to stand for 12 hours, filter. Do not sweeten. This vermouth (which can also be made with green yuzu) does not have the bigarade note of the usual vermouth and the mugwort is very noticeable. Ideal as a frozen long drink aperitif and to deglaze your cooking.
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