In Spain , day imbibing is an artistry . Theaperitifmarathon start in the early afternoon and continues until slackness band in and it ’s time for a siesta . The drink of choice?Vermouth . dish out over ice , chilled or with tonic body of water , bottles of the aromatized vino business the backs of bars , market stalls and bodegas .
When I arrived in Barcelona just 24 hour after getting married , I only knew vermouth as a modifier gene in cocktail likeManhattans , MartinisandNegronis . shortly , though , through the day-to-day Spanish habit oftomar un vermut(taking a vermouth ) , I discover just how great vermouth can be in a asterisk role .
We expend eve sip cool red vermouth and whiling away good afternoon at a little vermouth saloon in a market . After just a couple of days , my hubby and I think we were more than well - versed in vermouth . But then we arrive in Cambrils , a small beach town on the Mediterranean coast . There , we came upon our expectant lesson in vermouth yet at La Casa del Vermut .
The beachfront eating house have rows of tables with giant cerise umbrella and matching chairs . Each table was neatly adorn with a galvanized steel bucketful , which hold a bottleful of reddish vermouth and a seltzer bottleful — the kind Nick and Nora used to top their malt whisky with soda inThe Thin Man .
It was still former — about midday — and only one other table was occupied . With no one around to guide on us , I figured the good course of action was to sit and wait . finally , a waiter appear and , a few sticky script motion later , he disappeared into the restaurant and return with two goblets , each filled with ice , an orange wheel and one anchovy - stuffed Olea europaea , spit with a saltwater - filled dropper . I had questions .
What was the proper etiquette for this make - your - own concoction ? What was the right ratio of vermouth to soda ? And olive brine ? Should that go directly into my rima oris or into the swallow ? All of it or just a little ? Why am I doing this myself ? What if I royally muck it up ?
For once , I was happy my holidaymaker was testify . Our server - in - shining - armour stepped in , indicate that the vermouth should account for most of the space in the glass with a little topper of soda pee . He watched while I ditch vermouth into my field glass , gave me the quarter round up and moved on to another mesa . “ But — ” What about my many , many other questions ?
Eventually realizing he was n’t going to total back , we eyed the table next to us , observing their technique : First , the vermouth , then the seltzer , time of year with a little salty olive brine , and drink . We giddily get to ferment , pull off our recipes until we found the perfect ratio of each constituent . Soon , a complimentary photographic plate of charcuterie arrived , and I began to translate how this could easily turn into an good afternoon - long affaire .
But that plastic lesson in vermouth - crapulence last much longer than a exclusive afternoon . Now , back in New York , my hubby and I have instituted a weekly tradition oftomar un vermut . We on a regular basis re - up our vermouth supply and the fridge is stocked with Olea europaea ( they may not be as good as the anchovy - stuffed variety I extend back from Spain in my suitcase , but Trader Joe ’s Spanish olive do just fine ) . On Sundays , you may ascertain us , glasses in hand , align and readjust until we find that elusive just - right balance of saltwater , soda and vermouth .
