720 h
Temperature: Cold
Type of dish: Cocktails
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
White wine 1.0 l
Red wine 0.1 l
White marc 0.015 l
Oranges 0.05 kg
Preparado para Vermut 0.005 kg
  • Allow the alcohol to soak (white wine, carbonic macerated wine), white Orujo (Spanish pomade brandy) with herbs or the preparation for the vermouth into cold water for 15 days. Stir every day.
  • Add the basic syrup and the diluted caramel, the angostura aromatic bitters and the orange skin without the pith.
  • Allow it to macerate in a cold room for 15 days.


  • Herbs. Preparation for vermouth.
Nutritional information (1 portion)
Fiber 0.48 g
Saturates 0.0 g
Monounsaturated fatty acids 0.0 g
Polyunsaturated fatty acids 0.0 g
Cholesterol 0.0 mg
Calcium 22.57 mg
Iron 1.56 mg
Zinc 0.23 mg
Vitamin A 2.92 ug
Vitamin C 3.65 g
Folic acid 2.92 ug
Salt (Sodium) 0.22 mg
Sugars 38.63 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.