Makes 1 quart.
This recipe comes form the book Speakeasy. Feel free to halve this recipe, although the infused vermouth makes a nice addition to other cocktails and even cooking.
2 Tablespoons herbes de Provence
1 (750 ml) bottle of dry vermouth (they recommend Noilly Prat)
Place the herbes de Provence in a small saucepan over medium heat for 2 minutes, or until fragrant. Add 2 cups of the vermouth. Bring to a boil and immediately remove from the heat. Let stand until cool. Add the remaining vermouth and strain through cheesecloth. Bottle and store at room temperature. Will keep indefinitely.