Spain’s Best Aperitivo is the Vermouth Spritz

Vermouth, tonic and a simple garnish come together in a low-ABV, bittersweet, botanical cocktail that’s refreshing, customizable and made for lingering over snacks.

Dry Vermouth and Tonic at V de Vermut in Barcelona photo credit Kelly Magyarics

Before embarking on a Mediterranean cruise with my lifelong best friend Rebecca, we stopped into one of Barcelona’s top vermouth bars, V de Vermut, whose reverence for the aromatized wine runs deep; in addition to offering bottles from top producers, they also craft their own. On a patio table over decadent slices of jamón Ibérico, I insisted that she try a drink I’d fallen in love with during my previous trips to Spain: a red Vermouth & Tonic garnished with an orange slice and skewered olives. Lighter than a Negroni but more layered than a Spritz, it boasts a bittersweet, savory complexity that makes it the perfect aperitivo.

As she told me after our first round, “I loved it from the first sip! It was lighter than I expected and refreshing but still complex, with a lovely crisp, herbal flavor that makes it the perfect sipping drink.” Another devotee!

Kelly and Rebecca sipping Vermouth and Tonic on the Holland America Oosterdam courtesy Kelly Magyarics

The Vermouth & Tonic (or Vermut con Tónica, when in Spain) also happened to be the first cocktail we ordered after we boarded the Holland America Oosterdam, to toast an itinerary that would take us to Malta, Greece and Turkey. (Incidentally, neither the bartenders at the poolside Lido Bar or the Crow’s Nest Café had ever encountered the drink before. We like to think we started a trend--at least among a handful of fellow passengers whose curiosity was piqued enough to order them, too.)

We’re convinced that this popular Spanish quaffer deserves a place in every low-ABV drinker’s repertoire. According to Owen Thomson, beverage director for The Square in Washington, D.C., the real appeal is the drink’s simplicity and moderated alcohol content. “Vermut is already basically a bottled cocktail in and of itself, with different botanicals and levels of sweetness,” he says. “Adding in the tonic element lengthens it, adds carbonation and gives another layer of light bitterness and citrus quality.”

A Low-ABV Drink You Can Dial Up or Down

Indeed, vermouth has a relatively low alcohol content--between 14-20% ABV--and the amount of tonic you add gives you added control over the strength of the finished drink. Thomson’s preference is a 2:1 ratio of vermouth to tonic, which can be adjusted depending on the strength of the botanicals and amount of natural sugar. What’s great about the drink is that even if you go heavy on the tonic, you won’t sacrifice flavor; you can even lengthen it out to a beer-like 5% ABV and still retain the cocktail’s ethos, he explains.

As for the garnish, Rebecca and I are partial to a citrus/savory combo, as an orange slice adds a touch of brightness, while olives’ brininess is like sprinkling a pinch of salt to the drink and plays off savory ingredients in the vermouth. Thomson recommends setting up a DIY garnish station, perhaps including other accoutrements that mirror the vermouth’s botanicals; this is the same methodology used for the Spanish Gintonic, which is served in a large goblet adorned with anything from star anise to cloves. Want to add a fragrant rosemary sprig, earthy sage leaves or warming cinnamon stick? Go for it!

That goes for your choice of glassware, too. Rebecca and I were served V&Ts in ice-filled rocks glass at the various vermouth bars we tried (all in the name of research, of course), while onboard the ship they were served in Collins glasses. But a wine glass with a large bowl--similar to what’s used for a Spritz--works well too.

The Secret is Choosing the Right Vermouth

Red Vermouth and Tonic at V d Vermut photo credit Kelly Magyarics

Since the V&T is a two-ingredient cocktail, it’s vital to select those of high quality. Most importantly, Thomson says, is to buy a vermouth you’d want to drink by itself. “In a drink this simple, there is nowhere to hide--the tonic is just a multiplier to accent the existing flavors,” he says. “If it tastes good neat, you’re already most of the way there.”

Bodega Yzaguirre Reserva, Casa Mairol Negre and Bodegas Martinez Lacusta Reserva

He recommends Spanish bottles like Bodegas Yzaguirre Rojo/Reserva or the oak-aged, more intense Yzaguirre Selección 1884; other quality options are Casa Mariol Negre and Bodegas Martínez Lacuesta Reserva. Of course, those aren’t always available on bar or store shelves, especially when you’re not in Spain or a Spanish restaurant. If I want an intense red V&T I’ll reach for Carpano Antica Formula; Cocchi Americano is still highly flavored but a touch more subtle.

And there are a lot of fabulous dry and white versions if you’re looking for a lighter flavor profile, like the Bodegas Martinez LaCuesta Blanco, Casa Mariol Blanc and Lustau Vermut Blanco, all of which are off-dry. (For reference, blanco vermouths are sweeter than dry styles.)

Though admittedly not much of a vermouth drinker before now, Rebecca gets nostalgic at the mere mention because her late father’s cocktail of choice was a Manhattan, so there was always a bottle on their shelf, which brings up a good point. No matter which brand or style you pour, remember that vermouth is a wine, not a spirit, so it should be refrigerated after opening and used ideally within a few weeks. (I’ve managed to stretch bottles longer, but only because refrigeration helps retain freshness; never store them for months or more on the bar shelf with your gin, vodka and whisky.)

Fever-Tree Mediterranean Tonic, Q Tonic and Schweppes Tonic Water

As with the Gintonic, play around to discover your favorite V&T combination. Fever Tree Mediterranean Tonic lends a rosemary and lemon-thyme profile that works especially well with white and dry vermouths; Q Tonic’s less sweet and more crispy profile offset intense red vermouths; and Schweppes Tonic Water is a straightforward, easy-to-find mixer.

Spanish Aperitivo Hour @ Home

Spanish snacks

We nibbled on jamón, meaty olives and potato chips with our V&Ts, which were perfectly easy pairings. But you can also serve cheese-filled croquetas, tinned fish, Marcona almonds or a cheese plate. “This is the kind of sessionable beverage you can have several pours of while snacking with friends and just relax,” Thomson says. The V&T can also easily take you through an entire dinner more easily than a boozier cocktail can--its base is wine, after all. 

In fact, in the same way that rosé is no longer resigned to the summer months and the Spritz is ubiquitous in every setting and time of day, there’s really no situation that doesn’t call for a V&T. “It’s the perfect drink for sitting at an outdoor cafe in Barcelona or relaxing poolside on a cruise ship,” Rebecca says. “Either way, I definitely recommend sipping it with your bestie!

Vermouth & Tonic

Feel free to experiment with brands, styles, garnishes and glassware according to your preference; this drink is incredibly riffable.

2 oz. red, white or dry vermouth
4 oz. tonic water
Skewered olives, olive slice, citrus peel or other herbs, to garnish

Fill a rocks glass with it. Add the vermouth and tonic and stir gently to combine. Garnish as desired.