Vermouth is not just a martini ingredient. Chefs & bartenders love to drink it like the Spaniards -- as an aperitif. The Spanish vermouths are some of the more traditional styles of vermouth produced in Europe, but it doesn’t mean they all taste the same. There is a whole range of flavors and styles to meet everyone’s tastes and uses.


"This is a traditional recipe and meant to be sipped on its own with a garnish," recommends Importer André Tamers. Made since 1831 by the Acha family for generations in the Spanish Basque Country, the Blanco’s botanicals include wormwood, gentian and bitter orange. Producer Gabriel Acha adds his notes, “It’s all about waking up your appetite and downing these with some olives or banderillas [Spanish appetizers].” 
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This is a dark brown, mahogany, rich vermouth produced in Terra Alta in Spain. It's made from Macabeu wine with unripe green walnuts, spices, and local herbs from Matarraña area of Spain that is aged in wood. It has lots of herbal notes like thyme and rosemary, along with spice, a bitterness balanced with a sweetness.
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Made since the 19th century in Cataluña, this is the first vermouth produced in Spain. They are still using the same tubs, presses and casks to make the vermouth today. It started coming into the US a little over 5 years ago. The Blanco is a spicy sweet version with notes of ginger and honey and the Rojo is bitter, earthy and woody with Christmas spices.


Think sweet, balanced vermouth with notes of grass, nuts, bark, baking spices. From the Alicante region of Spain by one of the great figures of Spanish wine. Senor Don Primitivo Quiles' bodega in Monovar is the oldest in Alicante and has been there since 1780. The vermouth is created using a secret family recipe of fennel, sage, clove, and other botanicals.
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Hand-made vermouths by Martínez Lacuesta since 1937. The base vermut rojo is made with 30 different herbs, spices and botanicals. It's herbal with hints of orange and cinnamon. The reserva is aged in French oak for 7 months and is intensely colored and aromatic.
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Organically-grown grapes from two different farmers are used to make this vermut along with macerated herbs and a small amount of sugar. The vermouth is aged for a minimum of two years in old oak barrels using a solera system. The result is intense, full of aromas, sweet, but with a slight bitter finish.

Where to Drink Vermouths

Photograph courtesy of Donostia

Photograph courtesy of Donostia


You can find the vibe and flavors of the Spanish Basque country at this East Village cafe. Donostia is the Basque name for San Sebastian and they menu here includes pintxos, canned seafood (conserves), and small plates of Spanish food perfect for pairing with Spanish vermouths, sherry, cider, and Txakoli.

"The vermouth producer Gabriel Acha says that enjoying vermouth is all about waking up your appetite and drinking it with some olives or banderillas. Donositia excels at this experience -- owners Jorge and Marissa are well versed in the presentation. They are very thorough in the Basque product they are presenting New York."
FED Pro  > Wine Importer Andre Tamers (De Maison Selections)

"It’s a Basque Spanish restaurant and they don’t have a liquor license, so they specialize in drinks made with sherry, vermouth, and wine."
FED Pro  > Bartender Naren Young (Bacchanal)

155 Avenue B, New York, NY 10009
T: 646.256.9773 |

Photograph courtesy of El Colmado

Photograph courtesy of El Colmado


Spanish tapas & wine bars located in Gotham West Market and in the heart of the Meatpacking District, created by chef Seamus Mullen and the team behind Tertulia. Focused Spanish tapas, wine, sherry on tap, and vermouth. In addition to the more traditional ways to enjoy vermouth, they offer a vermouth based cocktail called the Matrimonio that is made with Perucchi vermouth, oloroso sherry, and cava.

THE BUTCHERY | 53 Little West 12th Street, New York, NY 10014 | T: 212.488.0000
BAR DE TAPAS | Gotham West Market, 600 11th Avenue, New York, NY 10036 | T: 212.582.7948

The El Conquistado Cocktail at Huertas | Photograph courtesy of Huertas

The El Conquistado Cocktail at Huertas | Photograph courtesy of Huertas


Serving Basque-influenced fare in the East Village by chef Jonah Miller. They also have their own red, white, and rosé vermouths (Huertas Vermút) that they serve traditionally and in a variety of cocktails, including the El Conquistador made with rosé vermouth, rum, Pacharan, sweet lemon, egg white.

"This is Spanish food from the Basque region. The restaurant is broken into two parts, one super casual with pintxos, which is like Spanish dim sum. In the back, the serve the Menú Del Día (menu of the day). Chef Jonah Miller shops the greenmarket religiously, so his menu changes every day. On Tuesday nights, they serve $1 pintxos at the bar."
FED Pro  > Restaurateur Wilson Tang (Nom Wah Tea Parlor, Fung Tu)

107 1st Avenue, New York, NY 10003
T: 212.228.4490 |

Photograph courtesy of Bar Jamón

Photograph courtesy of Bar Jamón


A small, bustling wine bar featuring traditional tapas, a Spanish wine list, Spanish vermouths, and vermouth-based cocktails. Order a Vermut Spritz, made with Atxa Blanco or Rojo vermouths mixed with sparkling water, and a grapefruit or orange twist. Sommelier Joe Campanale (Anfora, dell'anima, L'Artusi, L'Apicio) loves their wine list.

125 East 17th Street, New York, NY 10003
T: 212.253.2773 |
Check out their beverage list >>

Photograph courtesy of El Quinto Pino

Photograph courtesy of El Quinto Pino


Chef / owner Alex Raij says ‘we deliver the best tapas in a super charming, 400-square foot storefront, with a marble bar and antique tiles. EQP is about eating and drinking standing up (though there are seats too).’

"The Uni Toast is ridiculously delicious and a must eat. Also, munch on those fried chickpeas with some ham."
FED Pro  > Chef Ryan Hardy (Charlie Bird)

401 West 24th Street, New York, NY 10001
T: 212.206.6900 |

The Uni Spoon at Toro | Photograph courtesy of Toro

The Uni Spoon at Toro | Photograph courtesy of Toro


Chefs and owners Ken Oringer and Jamie Bissonnette bring their popular Boston tapas bar to Chelsea. Located in the former Nabisco Factory, you enter on the corner of 11th Avenue and 15th Street. The menu features many small plate sharing dishes, lots of Spanish Gin & Tonics, a deep sherry list, and vermouth.

"Everything here is really good. A few dishes I've tried are the Erizos Con Caviar, which is a spoon with caviar, Maine uni, Iberico jamon and a quail egg together. It's really good. The paella is really good and the drinks are awesome. I like the cava served out of the porrón, which is a teapot-shaped alcohol dispenser that they rock in Spain and they pour the wine right into your mouth."
FED Pro  > Chef Matt Lambert (The Musket Room)

85 10th Avenue, New York, NY 10011
T: 212.691.2360 |

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