How to Drink Vermouth : Your Ultimate Guide to Vermouth

Ok, vermouth is my specialty. I am officially obsessed with it...so much so that I founded the International Society for the Preservation and Enjoyment of Vermouth. In Spain, vermouth isn’t just a drink—it’s a tradition. Vermouth has long been the unsung hero of the aperitif world—no longer relegated to dusty bar carts, it’s now the centerpiece of Spain’s drinking culture. From the cool, tiled vermuterías of Andalucía to the bars of Barcelona, vermouth brings people together over that delicious, and simple, sweet drink.

In this post, you’ll learn what vermouth is, how it’s made, when and where to drink it, and what makes Spanish vermouth so special. We’ll also cover what pairs beautifully with vermouth and explain the key differences between vermouth on its own and the Marianito cocktail you’ll see in my video tutorial. Read on to find out everything about my favorite drink, including a video to show you how to serve it properly and make a Marianito, the classic aperitif that’s perfect for any gathering.

What is vermouth, anyway?

It starts as ordinary wine (usually white) but gets fortified with spirits and infused with dozens of botanicals – everything from bitter wormwood (the word "vermouth" actually comes from the German "wermut" meaning wormwood) to sweet orange peel and exotic spices. While people have been flavoring wine since ancient times, the vermouth we recognize today was born in Turin, Italy in the late 18th century when distillers like Antonio Carpano began crafting these aromatic concoctions as medicinal tonics. In Spain, two styles reign supreme: the rich, caramel-hued vermut rojo and the lighter, more floral vermut blanco.

Don't confuse Spanish vermut rojo with that dusty dry vermouth bottle hiding in your parents' liquor cabinet! This isn't just martini mixer – it's a delicious standalone drink meant to be savored. Most Spanish vermouths hover between 15-18% ABV – stronger than wine but gentler than spirits – making them perfect for those languid afternoon gatherings where conversation flows as freely as the drinks.

How is vermouth made?

The magic of vermouth happens in stages. First, winemakers select a neutral white wine base – in Spain, they often use indigenous grapes like Palomino (the same grape used in sherry) or Airén (the most widely planted white grape in the country). This base gets fortified with grape spirit, bumping the alcohol to around 15-18% ABV.

Then comes the botanical alchemy. Each producer guards their recipe closely, but most Spanish vermouths contain between 25-50 different botanicals. These might include classics like wormwood, gentian root, and chamomile, alongside regional Spanish herbs like thyme from Sierra Nevada or sage from Aragón. After steeping these botanicals (some producers macerate them directly in the wine, others create a separate tincture), sweet vermouth receives a dose of caramelized sugar or concentrated grape must, giving it that characteristic amber glow.

Many traditional Spanish producers age their vermouth in old sherry casks – particularly in Jerez – adding another layer of complexity. The entire process can take anywhere from three months to two years before the vermouth is ready to be bottled.

When to drink vermouth

In Spain, "la hora del vermut" isn't just about drinking – it's about pressing pause on your day. This cherished tradition typically falls between noon and 2pm, when Spaniards gather before lunch to reset their senses with a cold glass of vermouth. In Barcelona's El Born neighborhood or Madrid's La Latina district, you'll find bars with sidewalk tables filled with locals catching up over vermut with a twist of orange and a bowl of olives. You can also enjoy vermouth in the afternoon—the key is having it before your meal. You don't need to book a flight to embrace this ritual. On your next weekend, gather some friends around noon, chill a bottle of vermouth, and serve it in rocks glasses over ice with a splash of soda water (the sifón is a traditional Spanish siphon bottle used to add a touch of fizz and lighten the alcohol’s effect).

You can watch me make it here:

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What does spanish vermouth taste like?

Spanish vermut is so fantastically complex. Your first sniff reveals bright citrus (often bitter orange peel), followed by herbal waves of thyme, rosemary, and that distinctive wormwood bitterness. The first sip delivers a surprising sweetness – like sun-warmed figs or caramelized sugar – before the botanicals kick in with their complex notes.

What makes Spanish vermouth distinct from its Italian cousins is its lighter body and pronounced citrus character. While Italian sweet vermouths often lean heavily on vanilla and spice notes, Spanish versions emphasize fresh herbs and floral components like chamomile and orange blossom. Many Spanish producers also incorporate local wines in their base – in Catalonia, some vermouths contain a touch of aged Rancios wine, for example, adding nutty complexity.

The finish often carries a gentle bitterness that (along with the alcohol) stimulates appetite – exactly why it's traditionally served before meals. The combination of sweetness, herbal complexity, and that final bitter note creates a perfect balance that keeps you coming back for another sip. Addictive!

What’s the difference between vermouth and a marianito?

The most simple answer is that you’ll find a marianito mostly in the north of Spain, where it is served as a slightly smaller vermouth, often dressed with a bit of gin and Campari, as well as a sprinkling of bitters. The gin contributes juniper and citrus notes while Campari amplifies the bitter elements already present in vermouth. A few dashes of Angostura bitters bring aromatic spice, and the traditional garnish – an orange twist and a plump green olive – adds both color and complementary flavors. In northern Spain's vermuterías, you'll often see the bartender building these drinks with theatrical flourish, measuring ingredients from bottles held high above the glass.

what do you serve with vermouth?

Vermouth craves salt and umami when it comes to food pairing. The ultimate vermouth companion is the humble olive – like the bright, briny Manzanilla or plump Gordal varieties. Their saltiness perfectly counterbalances vermouth's sweetness while echoing its herbal notes. Beyond olives, Spanish bars typically serve vermouth with small plates that combine salt, acid, and fat. Try boquerones (white anchovies marinated in vinegar), gildas (the iconic Basque pintxo combining anchovy, olive, and pickled guindilla pepper on a skewer), or paper-thin slices of jamón. For something more substantial, croquetas with their crisp exterior and creamy interior make perfect vermouth partners.

Traditional vermuterías also serve berberechos (tiny cockles in brine) and other conserved seafood, or high-quality potato chips dusted with pimentón (Spanish paprika). The combination of crunchy, salty snacks with the complex sweetness of vermouth creates that perfect tension that keeps you reaching for another bite, another sip. For cheese lovers, skip the cheddar and go for aged Manchego, Idiazábal, or the intensely flavored blue Cabrales – their crystalline texture and nutty depth stand up beautifully to vermouth's bold character.

Where to find vermouth

The best Spanish vermouths aren’t hidden—they’re right where passionate bartenders and home‑bar enthusiasts shop . Start with specialty liquor stores or online shops stocking Rioja‑based labels like Lacuesta, Yzaguirre, and Lustau—each bottle offers a distinct botanical signature drawn from Spain’s storied wine regions. Here’s a piece I wrote for Food & Wine magazine about the best vermouths you can find in the United States. And if you ever make it to Spain, don’t miss the local vermuterías: neighborhood bars pouring house‑made, small‑batch vermouths you won’t find outside their province. Those one‑off bottlings capture the heart of Spanish aperitivo culture and are the true gems of the vermouth world.

So….are you ready to try a vermouth yourself?

Below, you’ll find a recipe for the perfect Spanish vermouth, from Basque Country. On egin!

photo by Simon Bajada

How to make a VERMOUTH

Makes 4

• ½ orange

• 4 Manzanilla olives, pitted

• 2 cups (16 ounces/480 mL) sweet red vermouth

• 4 teaspoons (2⁄₃ ounce/20 mL) Campari

• 4 teaspoons (2⁄₃ ounce/20 mL) gin

• Angostura or orange bitters

• Seltzer (optional)

Prepare the garnish by cutting the orange in ½-inch (1.5 cm) slices, and then cutting the round slices into half-moons. Skewer one olive on each of four toothpicks and then slide on the orange slices.

Fill four short tumbler glasses with ice. Divide the vermouth evenly among the glasses. Add 1 teaspoon of Campari and gin to each, and give them a stir. Shake a dash of bitters into each glass.

If using the seltzer water, which is traditionally used to lighten up the drink, add a splash. Place the olive-orange skewer into each glass, swirling slightly for one last stir. Serve.

Want more recipes from Spain?

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