DIY dry vermouth gets a refreshing, vegetal makeover with this cucumber-infused formula from Portland, Ore. bartender Yoni Laos.
1 whole cucumber, thinly sliced
1/2 lemon, thinly sliced
Pinch of cardamom, lavender and chamomile flowers
2-3 star anise
1 750-ml. bottle dry white wine
4 oz. simple syrup (1:1)
10 oz. vodka
6-7 sprigs fresh dill
Place the cucumber and lemon slices in the bottom of a large glass jar, add herbs and star anise and then top with the wine, simple syrup and vodka. Cover and refrigerate mixture for 1 week, then fine-strain into a clean jar and refrigerate overnight. Pour the cucumber vermouth into a bottle, leaving any sediment at the bottom of the jar behind. Keep refrigerated and use within 1 month.
Yoni Laos, Victory Bar, Portland, Oregon