I saw this link and was intrigued. However, I wanted to ask a more informed community if heating the vermouth to infuse it with fall spices would hurt the vermouth in any way.
I might just infuse it at room temp, though I like to keep my vermouth in the fridge. Curious to know if anyone's tried this infusion method with vermouth.
Even in the fridge, it would infuse. Would just take a bit longer. I would not heat the vermouth, unless you are planning on drinking it as mulled wine.
Another idea is to combine these spices in your own bitters. Though most of your traditional bitters will already contain most of the usual suspects.