In Barcelona, vermouth is very much the in thing. Having enjoyed a veritable revival across much of Catalonia and parts of Spain, here’s what you need to know to drink vermouth just like a local.
How should I drink it?
Here in Catalonia, vermouth is an essentially sociable drink and ir de vermuteo, or “to go for a vermouth,” has become synonymous to catching up with friends and family. The perfect time to meet for a vermouth is midday and it’s usually the first drink of the day, still very much enjoyed as an aperitif. This is when you’ll find groups of friends gathering in the local tapas bar or bodega for a so-called vermuteo.
This social event usually entails a bottle of vermouth served alongside a selection of snacks, such as olives, potato crisps with Espinaler sauce (a local condiment made with vinegar and spices), white anchovies or boquerones, tinned seafood, such as cockles or mussels in escabeche sauce, and, of course, some pan con tomate, or bread rubbed with tomato and olive oil.
Vermouth is usually served in very small glasses or tumblers, with a large ice cube, a slice of orange and olive—sometimes stuffed with an anchovy. Alongside the vermouth, the bar staff will generally offer you a sifón, or bottle of carbonated water, which you may choose to top up your vermouth with. This, however, is by no means an obligation and many if not most people drink vermouth neat. Vermouth is generally between 16% and 18% ABV, so not as strong as drinking neat vodka or whisky for example, not even as strong as most limoncello.
