Vermouth & Tonic
Vermouth on ice with tonic water is one of Spain's best-kept bar secrets. Walk into any tapas bar in Barcelona or Madrid and you'll see glasses of vermut on every table. It's light, aromatic, and completely satisfying as a standalone drink. This is the perfect 3 PM cocktail — complex enough to be in
Time: 3 minutes · Yield: 1 cocktail
Ingredients
- ●3 oz (90 ml) sweet (rosso) vermouth (Carpano Antica, Cocchi di Torino, or Lustau Rojo)
- ●3 oz (90 ml) premium tonic water (Fever-Tree Mediterranean or similar)
- ●Ice (large cubes)
- ●Orange slice or twist
- ●1-2 green olives (optional but very Spanish)
- ●Splash of soda water (optional)
Method
- **Fill** a rocks glass or tumbler with large ice cubes.
- **Pour** the vermouth over the ice.
- **Top** with tonic water. Stir once, gently.
- **Garnish** with an orange slice (or express an orange twist over the surface for oils). Drop in the olives if using.
- **Sip** alongside some olives, marcona almonds, or sliced manchego. This is aperitivo time. Enjoy it.
- *Variations:**
- **Dry Vermouth & Tonic:** Use dry (bianco) vermouth instead of sweet. Garnish with a lemon twist and a sprig of thyme. Lighter, more botanical.
- **Vermouth Spritz:** Replace the tonic with equal parts Prosecco and soda. Closer to a spritz but vermouth-forward.
- **Negroni Bianco & Tonic:** Use Lillet Blanc or Cocchi Americano instead of vermouth. Add a splash of gin (½ oz) for body.
- *A note on vermouth storage:** Once opened, vermouth is a wine product and oxidizes. Keep it refrigerated and use within 4-6 weeks. If your vermouth has been sitting on the shelf at room temperature for months, it's probably past its prime.
Get the Full Book
Whole Kitchen Collection
All 4 seasonal cookbooks — Spring, Summer, Fall & Winter
$47 Buy Now
Complete Collection — All 11 Books
250+ recipes for $97 (save $46 vs. buying individually)
$97 Get All 11
