Welcome to The Vermouth Experience! Join me in my private bar El Alambique, an let us explore the history of Vermouth, what Vermouth is, where the name comes from, and how it is made. During this master class and workshop, we will make our own vermouth together. You have probably had Vermouth as part of a cocktail, like Negroni, Manhattan or Dry Martini, but did you know that the Ancient Greeks and Romans took it for its medicinal benefits? As early as the Shang Dynasty in China, a bittersweet spiced wine has been prescribed to boost health and wellbeing. Today we enjoy vermouth as a refreshing aperitif, and in Spain it has become a cultural institution. La Hora de Vermut was historically when you had a drink with friend before heading home for Sunday lunch, but nowadays we enjoy vermouth any day, any time, and preferably with a selection of tapas. What ingredients do I need to make my own vermouth? Vermouth is made using many different botanicals (spices, herbs, bitters, citrus peels), so don’t hesitate to adapt my recipe to your taste or what you can find in your pantry. · A bottle of white wine We suggest that you use a neutral dry white wine as a base for your vermouth. The grape variety is not important, but try to find a young and unoaked wine, for example a Pinot Grigio, Pinot Blanc, Sauvignon Blanc or Verdejo. And don’t splurge on an expensive wine this time, we will add so many flavours so the quality is not very important either. · 230 ml (1 cup) white alcohol We recommend a neutral alcohol made from grape (orujo or grappa), a white rum, or vodka. Gin also works well, but then you can skip the juniper berries in this recipe. If you want to make a dark red vermouth, you can also use a dark rum. · 200 ml (0.8 cup) caramelized sugar solution I make my own caramel to be able to control the colour of the vermouth, it’s easy to make, but you can also use light or dark syrup. · 2 - 4 slivers of orange peel If you have access to organic citrus fruits, you can dry the peel and cut it into small pieces to flavour your vermouth. You can use all kinds of citrus fruits; sweet orange, bitter orange, lemon, lime, yuzu… · 8 cardamom pods · 4 cloves · 1 large star anise, or 2 small ones · 1 cinnamon sticks, broken into pieces · 1 small piece of nutmeg · ½ - 1 vanilla pod, depending on size · 4 juniper berries · a pinch of camomile flowers (or use a teabag of camomile) · a pinch of dried elder flower · a pinch of rooibos tea (or use a teabag of rooibos) · a pinch of lemon verbena (or lime basil), fresh or dried · a pinch of fresh or dry rosemary · a pinch of fresh or dry oregano · a pinch of fresh or dry thyme · a pinch of fresh (2-3 leaves) or dry sage · 2-3 small pieces of Gentian root (available on Amazon). Gentian root is very bitter, so don’t add too much. · A pinch of wormwood: Artemisia Absinthium or Artemisia Pontica (available on Amazon, or ask for it at your local herbalist store). If you can’t find wormwood, you can use a few drops of neutral flavoured bitter, such as Angostura bitter. If you can’t find all of the botanicals in the recipe above, you can substitute with similar, or leave some out altogether. As long as you add botanicals, at least wormwood, and alcohol to you wine, you get a vermouth, but the final flavour depends on which ingredients you add. Don’t be afraid to experiment! What equipment do I need for the vermouth workshop? · a heat source If possible, set yourself up in the kitchen for this workshop so you have access to the stove top. I will use a portable gas burner, so that’s another option. We will make an Instant Vermouth, or an #instamouth, speeding up the process by heating up the ingredients and letting the infusion simmer for a few minutes. · 1 litre saucepan or cooking pot · a large glass jar with lid for mixing · a tea sieve or coffee filter · a large spoon to stir with · a measuring cup Do I need to prepare anything in advance? You can make your own caramel to sweeten and colour your vermouth. Prepare a solution of sugar, water, and lemon juice, and cook it until it gets the desired colour. The caramel should be at room temperature, and not cold, when adding it to your vermouth. You can also sweeten your vermouth with a sweet wine, like Mistela/Mistelle or Moscatel, or use a syrup. You can prepare your own citrus peel by cutting slivers of the skin of an orange, lemon or lime using a potato peeler or small knife and let it air dry for a few days. Make sure to use citrus fruit from an organic farm! And finally, prepare yourself something nice to drink, suitable for your time zone; tea, coffee or fruit juice, a nice cocktail or glass of wine, or why not a vermouth you have at home. Enjoy!
Sinisa is passionate about his new homeland Spain, especially the region of Catalonia, where he has lived and worked for the last 12 years. He organizes and guides wine tours throughout the country, mixing wine, food and local culture. Sinisa is of Croatian heritage, but born and raised in Sweden, and has lived and worked abroad most of his adult life (Croatia, UK, Zanzibar, Tanzania, Kenya, Nigeria, Spain). He considers himself a world citizen and loves to travel and explore. Most of his work life has been in the hospitality industry, and he is a keen amateur cook and a sincere wine lover. We hope you can join Sinisa on a tour, wine tasting, cooking class or workshop, discovering more about the Catalan culture and traditions!
Get ready for something special. We’re travelling to Catalonia with no passport, no plane ticket and no luggage. And yet you’ll experience all the sights, sounds and stories with just your laptop, favorite snack and an amazing content creator.
The tour will last about 45 mins and will be live-streamed by your content creator directly from Catalonia. Forget about slideshows or pre-recorded videos, this is a live broadcast and anything can happen!
While on the tour you’ll be able to see a full screen video of your content creator and their surroundings, interact with them and other travellers through the live chat, see where you are in the world on a map and show your appreciation with a tip.
We are running these tours on a tip-supported basis to make them as accessible as possible. They are free to join, but you have the option to leave a tip during the tour.
The majority of your tip goes directly to support the channel, while the rest helps Heygo continue to build a place that brings the world closer together.
Reserve your spot by selecting a time to book. Once done, you’ll be able to see your reservations on your Trips page and we’ll send you an email confirmation with a link to join the tour.
For the best viewing experience, please join on a computer using Google Chrome.
21 April 2021
what a great tour. the setting is relaxing, the tour is fun and Sinisa is very informative on the history of vermouth ... plus you get to make your own. I'm impressed and can't recommend this enough - even if you are scared of vermouth after many teenage parties taking the perfumed booze to a party! thanks Sinisa, I hope to see you again soon for more cooking or brewing!
21 April 2021
Who knew you could do Vermouth in your own kitchen? Presentation set in Sinisa's own bar, lovely setting and great explanations. A must try!
21 April 2021
01 April 2021
I enjoyed this tour so much. He is very engaging and I learned a lot!
25 March 2021
If you like Spain, you MUST participate in this session. Vermut (vermouth) is everywhere in Spain as an aperitif with tapas so if you want to enjoy some of the local culture, then learn from an expert, like Sinisa. I learned so much today. Together, Sinisa with his silent angel, provide a fabulous educational experience complete with well designed visuals.