cup white sugar
cardamom pods, lightly smashed
bay leaves, crumbled
-milliliter bottle dry white wine, such as Grüner Veltliner
ounces dry vermouth
01Remove the zest in wide strips from 2 oranges. In a large bowl, combine the sugar, orange zest, cardamom and bay leaves. Stir, then add the wine and vermouth. Stir until the sugar dissolves. Refrigerate at least 4 hours and up to overnight. Strain into a pitcher or punch bowl. Halve and thinly slice the remaining orange; add to the wine.