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    Homemade gooseberry vermouth

    Dominic Walsh’s recipe, good for 950 ml: pour red bitter into a rotary evaporator and separate the distillate at 35 degrees at 160 rpm. Then mix 200 ml of the distillate, 750 ml of dry white wine, and 100 g of juniper and infuse at room temperature overnight. Then filter the liquid into a separate container.

    Homemade gooseberry vermouth is perfect to mix with

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