“Vermouth—wine that’s been aromatized with herbs and spices and fortified with additional alcohol—has become my go-to for an easy, low-wattage drink on leisurely afternoons or for pre-dinner relaxation,” hels writes.
I’m a vermouth partisan of long standing. At bars and restaurants, I prefer my Martinis mermaid-wet; at home, I responsibly store my open bottles in the fridge instead of at room temperature on the liquor shelf. As I’ve got older, and the joys of pure drunkenness have dulled, vermouth—wine that’s been aromatized with herbs and spices and fortified with additional alcohol—has become my go-to for an easy, low-wattage drink on leisurely afternoons or for pre-dinner relaxation.
My love of vermouth is a year-round thing, but summer demands a particular approach to drinking. This is especially the case when you’re spending the season’s long, brutal days not on a beach or a riviera or the breezy shore of a lake but in a dense American city, where hot weather is a form of warfare.
Last week, on a wickedly sultry evening, I collapsed into a table at Txikito, the flawless Basque restaurant in Chelsea run by the chefs. I was there with my husband, to celebrate our tenth wedding anniversary.
as a garnish. At Mercado Little Spain, the chef José Andrés’s mega-market inside Hudson Yards, there’s an entire, Bar Celona, which offers a serious selection of pours including Priorat Natur, a spicy, oddly savoryshould be part of your plans even if restaurant-going isn’t. Sit outside—in a back yard, on a stoop, on your windowsill—and let the heat index try its damnedest.
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