Hot Rod spice set for infusing Campari vermouth

Campari style vermouth recipe

All you need is:

• Hot Rod spice packet for Campari style bitters
• 750 ml distillate or rectified 40% strength
• 250 ml of water
• 200 grams of sugar
• Red food coloring (optional).

Mix water and sugar in a saucepan, heat over medium heat and stir until the sugar is completely dissolved. If desired, you can add coloring at this point. Bring water to a boil and boil the syrup for 10-15 minutes, then remove from heat and let cool. If you added dye, we recommend straining the syrup through several layers of gauze and storing it in the refrigerator. Place all other ingredients in a jar of suitable volume and fill with distillate or rectified alcohol with a strength of 40%. Close the jar tightly and leave at room temperature for 2-3 days. Strain the infusion through cheesecloth, squeeze out the solid residue well, and then pass the liquid a couple of times through cotton wool or coffee filters. Herbs, roots and spices will absorb part of the liquid, so the output should be about 650 ml of infusion. All that remains is to mix it with colored syrup to taste, soak and use as intended.

From our recipe, we deliberately excluded red food coloring (carmine), which is present in the original recipe.