Dominic Walsh’s recipe, good for 30 oz: pour red bitter into a rotary evaporator and separate the distillate at 35 degrees at 160 rpm. Then mix 6,5 oz of the distillate, 25 oz of dry white wine, and 3,5 oz of juniper and infuse at room temperature overnight. Then filter the liquid into a separate container.
Cocktail recipes that require «Homemade gooseberry vermouth»
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