Lavender-Sage Vermouth

• 12 ounces bianco vermouth
• 1 tablespoon dried lavender buds
• 4 sage sprigs

1. In a small saucepan, bring bianco vermouth and dried lavender buds to a boil.
2. Cook at a low simmer until reduced by one-third, about 30 minutes.
3. Remove from the heat, add sage sprigs and let stand for 2 hours.
4. Strain the infused vermouth into a jar; refrigerate for up to 3 weeks.

dried lavender buds, sage

Taken from www.foodandwine.com/recipes/lavender-sage-vermouth-cocktails-2012 (may not work)