Mulled Negroni

To make the spiced sweet vermouth, add 2 tablespoons of Selefina mulling spices to a small sauté pan. Heat over low, stirring frequently, until the spices become fragrant. Heat for two more minutes, stirring constantly so the spices don’t burn. Remove pan from heat and allow spices to cool. Add spices to a clean glass bottle or jar and pour in the entire contents of a 375 ml bottle of Italian sweet (red) vermouth. Let sit for 48 hours, shaking occasionally. Place a funnel into the neck of the original sweet vermouth bottle. Line the funnel with cheesecloth and pour the infused vermouth back into the bottle, straining out the mulling spices. Discard the mulling spices.

To make the cocktail, add 1 ounce of London Dry gin, 1 ounce of Campari, and 1 ounce of spiced sweet vermouth to a cocktail shaker or mixing glass. Add ice and stir with a long-handled spoon approximately 20 seconds. Strain into a rocks glass over a large ice cube. Garnish with a whole star anise and a whole cinnamon stick.

Vermouth (whether red or white) should always be stored in the refrigerator once opened. If you have a vacuum seal system for open bottles of wine, you can also use that on your vermouth. When purchasing red (sweet) vermouth, look for an Italian brand. When purchasing white (dry or blanc) vermouth, look for a French brand.

The infused vermouth is delicious on its own as an after-dinner drink. Pour two ounces into a cordial glass without ice, or into a small glass over ice.