Golden Thistle

I infused fortified wine with a range of tart, bitter, and herbal components I’d grown in the back yard: rhubarb, sour Chinotto orange, artichoke leaves and petals, chamomile, and more. I tasted and strained each infusion individually over the next few weeks, then blended them by taste (with a bit of added sugar) into a single bottle I’d say was quite good. I’m not sure whether to call it an amaro, an apertivo, or a vermouth…