Monster Munch Vermouth


Makes: about 350ml (12fl oz)

Ingredients: 1 packet pickled onion Monster Munch; 350ml (12fl oz) Regal Rogue Daring dry vermouth; 100ml (3½fl oz) filtered water.

Method: Add all the ingredients to a large vac bag and seal it to the maximum pressure without spillage. Leave at room temperature for 4 hours to infuse. Once infused, strain the mixture and funnel it into a large evaporation flask of a rotary evaporator.

Set the water bath to 50°C (122°F). Slowly lower the pressure until all the liquid has evaporated. Measure the ABV and cut it to 40%.

Garnish: eat your Monster Munch, clean the packet, dry it, and bake in a 250°C oven for 2-3 minutes. Use a miniature peg to attach.

Recipe extracted from The Modern Cocktail by Matt Whiley. Published by Jacqui Small, an imprint of The Quarto Group. Purchase your copy.

Like this? Check out more The Gin Kin cocktails.

Images: Richard Jung.

Christina Miller