
From Imbibe Magazine·View original →
Stir all of the ingredients with ice to chill, then strain into a glass.
Coriander-infused Dry Vermouth: Add 15 grams of crushed coriander seed to one 750 ml. bottle of dry vermouth into a sealed freezer bag and submerge in a very hot water bath for 15 minutes (or sous vide at 145 degrees F). Strain and rebottle for use.