Name: Vermouth & Tonic
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)

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

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.