Chive Blossom Dry Vermouth

Chive Blossom Dry Vermouth. Photo & recipe by Susan Whitney.

Chive Blossom Vermouth

1.5 cups Dolin Dry Vermouth
9 chive flowers

Swish flowers repeatedly in a bowl of water, refilling as needed, until they are clean. (My flowers released many little black bugs that I liberated via multiple trips to the backyard.) Once clean, set the flowers on a towel to dry, then deposit them in a mason jar with the vermouth. Infuse for approximately 17 hours, then strain a couple of times to remove any flower bits. In order to extend its longevity, store it in the refrigerator in the smallest glass jar that will hold it. It will hold for at least three months, but it probably won’t last that long. 😉