Squid & Tomato Vermouth
Yield
- Yield
- 375 ml
Prep ingredients
- 300 ml Cocchi Americano
- 60 g Fresh Local Tomato
- 15 g Dried Squid
Instructions
Fry the dried squid until aromatic. Combine the fried squid and tomato with Cocchi Americano in an emulsion blender. Freeze the mixture for 6 hours to solidify the fats. Strain through a fine filter or cheesecloth until clear. Store refrigerated in a sterilized container.
