Combine cinnamon, vanilla pod, cardamom pods, wormwood, angelica and gentian roots, juniper berries, allspice, apricots, and orange peel into a nonreactive container and add vodka. Infuse for 24 hours. Strain infusion, pressing firmly to extract as much liquid as possible, then strain again through cheesecloth or coffee filter into a large jar. Add white wine and tawny port.

Combine sugar and ¼ cup of water in a saucepan and place over high heat. Swirl pan so that the sugar melts. Bring to a boil, lower heat to medium, and keep swirling until the syrup caramelizes. Remove from heat and add brandy, stirring to recombine if the caramel seizes (you may have to stir for a while). Add this mixture to your new bottle of homemade sweet vermouth. Like all vermouths, this should be stored in the refrigerator and consumed within 3 months.