Vermouth #3 with Garbage Barge Amaro

Our previous Vermouth used 16 different tinctures of herbs macerated in vodka; we strained out and saved the herbs, and put them in more vodka in a batch -- it's extracted plenty of flavor. For this vermouth, I wanted something quick, so instead of the tinctures, I just used this "garbage barge amaro" -- no careful measuring.  It turned out well.

400 g Sugar
120 g Water
1500 ml White Wine (Bota box pinot grigio)
300 ml Garbage Barge Amaro vodka

Make caramel by heating Sugar and Water until it hits 370F/188C; don't stir or anything.
Pour out onto Silpat or other nonstick sheet; a Teflon skillet works.
Allow to cool and set up a bit, but you don't have to wait until it's brittle.

While the caramel is cooking...

Combine Wine and Amaro in a 3 L container.

When the Caramel has set up a bit, or become brittle, roll up or shatter the caramel into the bucket of Wine and Amaro. 

Cover and let dissolve over night.

Makes slightly over 2 Liters of Vermouth. I topped up with a bit more wine to bring it up to fill 3 750 ml bottles, 2250 ml total.

Chill and serve, perhaps over ice, or with a spritz of soda water, or use to make fabulous Manhattans or gin martinis.