Gourmet vermouth time: where, when and why

Is usually take sundays at aperitif time, but nothing prevents us from practicing that gastronomic pleasure the other days of the week. It is an old drink, which in recent years has found its way back onto the menus of the most fashionable places.

It’s a drink, a moment of the day, a gastronomic pleasure And in Spain it could even be said that it is a social and cultural ritual (and, as such, it is necessary to practice it in company). Vermouth is much more than vermouth.

Today Summum We explain how and where to practice, in a very TOP way, the art of “vermouth”.

The four “flavors” of vermouth

El vermouth It is made from wine, generally a young, neutral and good quality white wine. It also contains sugar and alcohol, but its peculiarity resides above all in botanists: the herbs, spices, fruits that make no two vermouths the same.

El bitter touch, fundamental in vermouth, is provided by hops, cinchona, rhubarb or angelica. Japanese star anise and Cretan dittany are the favorite options to flavor the drink. Juniper, veronica, camedrio and, of course, absinthe – wormwood or wermut, as the Germans called it, hence the name of the drink – serve to give aroma and bitterness to the compound.

Finally, some of the most expensive spices in the world, such as the cinnamon, saffron o the vanilla soften the recipe and they start the magic.

The vermouth in five tips

Vermouth has her rules. The first is the glass, which must be a half-tube or wide-mouth glass with a narrow base. Of course, if we change the bar for the table, perhaps a larger glass and fine glass will be more appropriate, to maintain the temperature.

And speaking of temperature. Second tip: vermouth appreciates the cold. The ideal temperature varies from 6-8 °C (７７°F) for white vermouths (the “French” ones) at 8-10 ° C for the red ones (the “Italians”). In the case of vermouths that incorporate some fortified wine, the temperature can “rise” up to 12-14 ° C. If you have a vacuum pump to draw the air out of the bottle, it is a good idea to use it.

Fourth tip: vermouth is a fleeting pleasure. If we want to enjoy its aromas to the fullest, it is better to look for a bottle that has just been released on the market and, once opened, it must be stored in the refrigerator for a few days.

The perfect gastronomic complement? French fries, stuffed olives, seafood, mussels, croquettes, sausages. There are no limits. It is usually served with a little soda, ice and a slice of some citrus. These are some of the tips to master the art of “vermouth” contained in the book Ester Bachs Romaguera’s Vermouth Guide. A book that compiles some of the best vermouths on the market and, incidentally, gives many clues about where and how to enjoy this drink.

Bodega 1900: the beginning of everything

If we talk about vermouth, we cannot not start with Cellar 1900, one of the group’s premises elBarri, lead by Albert Adrito. This place, a reinvented traditional vermouth shop, was a before and after in the recent vermouth craze. Not only as a drink, but also as an authentically Spanish cultural ritual.

La cuisine focuses on great classics of the “Vermouth” such as Iberian, salted, olives (sorry, olive spherification with piparra juice), salads and anchovies among other dishes. To drink, one of their most attractive proposals is a vermouth coupage that they make themselves with Martini Rosso y Grand Luxury Martini (“Great luxury”, in Italian). A must for all lovers of this drink.

Vermouth time has come!

Following its recent relaunch, the Mercado de San Miguel has returned to star in the gastronomic scene of the capital. Also to have a vermouth.

Vermouth Hour It is one of the stalls of the renovated gourmet market where this drink (tap or bottle) has absolute prominence. For the month of March, this corner opens a special programming in which some of the most attractive and original vermouths of the moment shine.

Among them, for St. Patrick’s Day (March 17) the vermouth Turmeon Weed, the only green vermouth and the first in the world with cannabis, as well as botanicals such as cinnamon, vanilla and Cretan dittany. For daring vermouths.

Celso and Manolo: an old and new address where to “vermute”

Located in the heart of the Chueca neighborhood, in Madrid, Celso and Manolo It is a neotavern whose offer is focused on organic and seasonal products. Here you drink a vermouth from Celler Cooperatiu, a cooperative in Cornudella del Montsant, in Tarragona, built in the 20s by a disciple of Gaudí himself.

The facilities of this cooperative, they tell us, were built with a sustainable model and today they are still useful. On Celso and Manolo They prepare it with a lemon slice, an orange slice, a cherry and a skewer with an Aragon olive. It’s a artisanal vermouth, rather dry, with the unmistakable bitter point that absinthe gives it.

A Fuego Negro: olives + vermouth in a single bite

There is a place in the historic center of San Sebastián, where olives and vermouth merge into a single dish. This place is called To Black Fire and he has dedicated the last few years to dynamiting and reinventing the sacred morsel of San Sebastian culture: the pintxo.

One of its great classics are Olives with “vermouth”, olives of the gordal variety filled with vermouth gel. They are served in a quail egg cup. A presentation at the height of this so creative and tasty snack!

Lustau: a Sherry vermouth

Rule: the base of vermouth is usually neutral wines. The exeption: the one that a sherry wine can contribute.

Companies that wineries Lustau, founded in 1896 and with a few awards to brag about, they market two vermouths made from Jerez wines. The target It has a base of Fino and Muscatel, flavored with a bouquet of rosemary, chamomile, marjoram and gentian. The Red It has a base of Amontillado and Pedro Ximénez with coriander seeds, sage, lemon rind, gentian and absinthe.

The 725 ml bottles can be purchased in specialized stores or in the online store di Vila Viniteca by 13,50 euros.

Viva Madrid: the return of the “half combination”

It is one of the openings that is causing the most sensation in the capital. Long live Madrid it’s the bartender’s latest project Diego Cabrera which represents the reopening of one of the most iconic spaces in the capital (and which retains its name).

The entrance area o “Unusual tavern” bet on traditional cocktails and, of course, vermouth. Here the “half combination” established in Spain by Miquel Boadas, one of the great pioneers of mixology in our country, is prepared in classic version (with gin, vermouth and Angostura bitters), Cuban (with mint leaves and a touch of curaçao) and White (with pineapple syrup and orange bitters).

To nibble, four types of flags: the classic Gilda, the Viva Madrid with anchovy and caper, the Greek with soft cheese, piquillo pepper and kalamata, and the Mackerel Bomba with the chilli “Riojan joy”.

How to make the perfect Dry Martini

There are many cocktails that have vermouth among their ingredients, but without a doubt, the Dry Martini is the most famous of all. An icon of the “Liquid culture” worldwide and a real challenge for any professional bartender on foot.

The perfect drink It has Vermouth Martini Extra Dry, gin, lemon twist and, of course, green olive. The recipe is given by himself Javier de las Muelas, one of the great bartenders in the world and owner of the Dry Martini Bar in Barcelonain his book The Bar. A tribute and a walk through this great vermouth-based cocktail.

BiBo: vermouth, beyond the classics

With “Embassies” en Marbella y Madrid, BiBo is the informal showcase of the kitchen of the chef Dani García, the only one to receive 3 Michelin stars in the latest edition of the guide.

On the menu there is room, and a lot, for cocktails that stand out both for the originality of their recipes and for their presentation. The cocktail Last Sunshine It has Macallan, red vermouth, raspberry shrub (a syrup made from fruit and vinegar) and soda. Very TOP.