Don't stir the sugar. That's why it crystallised. Add a table spoon or two of water to help it along at the start. Only gently stir to stop any spots from burning, otherwise just swirl the pan. Great video as usual guys.
Thanks for the video! If you are going to do this again, perhaps pop your lemon/orange peel and botanicals/herbs into a sugar container you will use for future batches. The flavours will infuse into the sugar as well. Also great to use this sugar for baking cakes as well 🎂🍷😉
Never had Vermouth before until recently trying it when walking through the Mercado de San Miguel in Madrid last month, now it's one of my favorite drinks! Was really surprised how I had not tried it before.
Just got back from Barcelona, even snuck a bottle vermouth back with the idea of trying to mimic it. I just decided to look for a recipe only to find this video 52 minutes after it was posted! Definitely going to try our recipes, thanks!
Always such a fun way to start the weekend: minutes we spend with Shawn and Lainey. I recommend you just keep experimenting, love that you share it all, the good, the less good (but oh so human!)
We live in Portland, Oregon and it’s so hard to find Spanish vermouth. We can wait to Move there in 2026. You guys are so cute. Thanks for sharing your DIY vermouth recipe.❤
I'd love to see you guys make a red vermouth and a white vermouth. Haven't had white vermouth but I love enjoying the red kind when visiting family in Madrid.
If you want to taste the very best vermouth of Spain, go to Tarragona, it is the most famous and popular vermouth in Spain ever. No lo dudéis, si vas visitar la fantástica ciudad romana de Tarragona no dejéis de probar su fantástico vermut.
By all means, continue on this fun quest. I regret that we may not have access to the grape varieties of the Mediterranean. I'm not sure what it take to move me off of the Italian Carpano Antica Formula,, the proto-vermouth, but if anyone has a decent knock-off recipe, you will find a friend for life
Put your herbs in about 180 ml of your spirit (you could use brandy or whisky too). Put it in a sous vide at 160 Fahrenheit for 4 hours. You could also put it in the oven on lowest or warm. Or just leave it overnight. For your caramel put about 60 ml of water and boil it until its caramelly. But not as caramelly as tiur video 😂 Prpare a tea of whatever you like (hibiscus, rose, etc) and add 120 ml of the tea to the caramel. This will keep it a liquid. Hope this helps. Yours looks good.
We love your videos; you’re always having fun. We love Spanish vermouth too so this episode was particularly welcome. I think I would have opted for good quality caramel cubes but watching the from scratch process was great. Did you let it sit longer and did it turn more brown/red? Have you both ever met James Blick, another vermouth connoisseur? And last, we forget, where in Spain are you guys (when not traveling and filming)? We want to move to Valencia so just curious. Keep up the great work!
Thanks so much! The color is still the same. Since the caramel wasn't very dark, the actual vermouth won't get darker. We haven't met James Blick (yet), but we love his channel. We're located in Ourense, Galicia. The rainy part of Spain.
Thank you! The wine was a blend of Verdejo and Viura. Two grapes from the Rueda region. We just walked through the Rueda region, so we randomly picked this wine. Any un-oaked white wine will work. The flavors that are added usually overshadow that of the wine.
We've made vermouth a few times! Couple of tips 1) heat the caramel to a much darker color (almost black), and then pour on to baking paper and let it cool. Break the hard caramel up and put it in the mixture to dissolve (takes time). 2) Try to have no air in the mixture bottle, it will react with the ingredients and alter the flavors. That'll get you to the next level!!
I had no idea that Vermut is a wine, I thought it was a spirit! Learn something new every day! 😁 It looks like fun to make, except for the mess of partially melted sugar all over the cooktop! That doesn't look like fun to clean up I imagine 😂
Don't stir the sugar. That's why it crystallised. Add a table spoon or two of water to help it along at the start. Only gently stir to stop any spots from burning, otherwise just swirl the pan. Great video as usual guys.
Thank you for the tips! We'll try that next time. :)
Every good story starts with a Vermouth. See you guys in January!
Agree!!!!!!! Vermouth is in our future.
Yes, please, a red and a white!
You've got it!
Loved to see that u guys got some of the bottles of the company im working on paniagua glad u guys r experimenting to find your prefered taste
Thank you!
Thanks for the video! If you are going to do this again, perhaps pop your lemon/orange peel and botanicals/herbs into a sugar container you will use for future batches. The flavours will infuse into the sugar as well. Also great to use this sugar for baking cakes as well 🎂🍷😉
Those are great tips! We'll have to try that next time!
Never had Vermouth before until recently trying it when walking through the Mercado de San Miguel in Madrid last month, now it's one of my favorite drinks! Was really surprised how I had not tried it before.
We love La Hora del Vermut in the Mercade de San Miguel. They have an incredible selection!
😆😆😆 Put some Werthers caramels in there. I did this with a batch of moonshine, and it was delicious!
HAHA. That sounds delicious!
Just got back from Barcelona, even snuck a bottle vermouth back with the idea of trying to mimic it. I just decided to look for a recipe only to find this video 52 minutes after it was posted! Definitely going to try our recipes, thanks!
That's awesome! Let us know how your batch turns out.
Always such a fun way to start the weekend: minutes we spend with Shawn and Lainey. I recommend you just keep experimenting, love that you share it all, the good, the less good (but oh so human!)
Thanks so much!! We'll keep the experiments going!
👍 Thx!
We live in Portland, Oregon and it’s so hard to find Spanish vermouth. We can wait to
Move there in 2026. You guys are so cute. Thanks for sharing your DIY vermouth recipe.❤
Thanks so much! Good luck with your future move.
I'd love to see you guys make a red vermouth and a white vermouth. Haven't had white vermouth but I love enjoying the red kind when visiting family in Madrid.
Sounds good! We'll have to try that next time. When you visit Madrid again, ask for some Vermut blanco :)
If you want to taste the very best vermouth of Spain, go to Tarragona, it is the most famous and popular vermouth in Spain ever. No lo dudéis, si vas visitar la fantástica ciudad romana de Tarragona no dejéis de probar su fantástico vermut.
Thank you for the suggestion! We'll definitely look into visiting Tarragona.
By all means, continue on this fun quest. I regret that we may not have access to the grape varieties of the Mediterranean. I'm not sure what it take to move me off of the Italian Carpano Antica Formula,, the proto-vermouth, but if anyone has a decent knock-off recipe, you will find a friend for life
Will do! We'll have to look at some of the ingredients in Carpano Antica...maybe try to make our own version.
Loved this video please make more videos like this!!! Also I’m going to be in A Coruña November 7th-21st
Thanks so much! Enjoy A Coruña; it's a super fun city.
Make more!! Gonna make some for the holidays :-) Gracias!
We will! Maybe we'll make a holiday batch, too!
Put your herbs in about 180 ml of your spirit (you could use brandy or whisky too). Put it in a sous vide at 160 Fahrenheit for 4 hours. You could also put it in the oven on lowest or warm. Or just leave it overnight.
For your caramel put about 60 ml of water and boil it until its caramelly. But not as caramelly as tiur video 😂 Prpare a tea of whatever you like (hibiscus, rose, etc) and add 120 ml of the tea to the caramel. This will keep it a liquid.
Hope this helps. Yours looks good.
We love your videos; you’re always having fun. We love Spanish vermouth too so this episode was particularly welcome. I think I would have opted for good quality caramel cubes but watching the from scratch process was great.
Did you let it sit longer and did it turn more brown/red? Have you both ever met James Blick, another vermouth connoisseur?
And last, we forget, where in Spain are you guys (when not traveling and filming)? We want to move to Valencia so just curious.
Keep up the great work!
Thanks so much! The color is still the same. Since the caramel wasn't very dark, the actual vermouth won't get darker.
We haven't met James Blick (yet), but we love his channel.
We're located in Ourense, Galicia. The rainy part of Spain.
Very enjoyable! I vote for more of videos like this. What type of wine did you use (what grape or a blend)?
Thank you! The wine was a blend of Verdejo and Viura. Two grapes from the Rueda region. We just walked through the Rueda region, so we randomly picked this wine. Any un-oaked white wine will work. The flavors that are added usually overshadow that of the wine.
We've made vermouth a few times! Couple of tips 1) heat the caramel to a much darker color (almost black), and then pour on to baking paper and let it cool. Break the hard caramel up and put it in the mixture to dissolve (takes time). 2) Try to have no air in the mixture bottle, it will react with the ingredients and alter the flavors. That'll get you to the next level!!
These tips are AMAZING. thank you so much for sharing. We're definitely going to try these next time.
I had no idea that Vermut is a wine, I thought it was a spirit! Learn something new every day! 😁 It looks like fun to make, except for the mess of partially melted sugar all over the cooktop! That doesn't look like fun to clean up I imagine 😂
Oh my gosh, it was such a mess! 😂 It took hours to clean the counter, stove, AND the floor. 😂😂😂
@@DaysWeSpend 🤣
Hands down shawlaney won :) brilliant episode. So fun.
Hahaha. Thanks so much!
El secreto del vermouth es que el segundo sabe mejor que el primero y el tercero mejor que el segundo, un misterio.
Jajajaja. Claro.