Thanksgiving stands out as our cherished maximalist celebration, and we refuse to allow a day dedicated to gratitude and plenty to turn into chaos. Keep a straightforward menu manageable with a to-do list so you won’t be sidetracked by lengthy detours. Avoid the burden of dirty dishes by creating a lively playlist and assigning some helpers to wash and dry well before dinner is served. And what about the cocktail hour before the meal? We have a simple solution: Leave the “signature” cocktail for another occasion. This year, it’s just vermouth on the menu.
For this, be sure to have Spanish vermouth, also known as vermut, a spiced, often sweet fortified wine meant for drinking straight. In Spain, where la hora del vermut is a cherished premeal tradition similar to Italy’s aperitivo, the vermut culture has developed to incorporate a variety of styles, particularly focusing on rich fruit flavors and deeper textures. Think dark cola-like bottles; floral, pink rosé vermuts; or even those infused with cinnamon and licorice, known as vermut negro.
Slightly on the sweeter side compared to its French or Italian counterparts, Spanish vermut is also gentle, herbal, and indulgent. It’s a drink that makes a statement: with hints of clove, cinnamon, orange zest, wormwood, and perhaps a touch of Dr Pepper, if that suits your taste.
Contrary to the heavily structured Thanksgiving often claimed to be, at its heart, it’s a banquet with the people we hold dear. Vermut serves as an ideal companion for such gatherings. It doesn’t demand attention, whether in cocktails or not. At its finest, vermut captures the essence of taking a moment, inviting you to unwind with nothing more intricate than an ice cube and a slice of orange.
Photo by Travis Rainey, Food Styling by Thu Buser, Prop Styling by Linden Elstran
This dark offering is presented in a chic glass bottle that conceals its intricate composition. The aromatic foundation of Macabeo grapes gains its hue from unripe green walnuts, infused with 150 botanicals and aged in oak for six months. The resulting drink evokes memories of Spain’s famed kalimotxo cocktail (simply red wine topped with Coca-Cola), delightful yet uncomplicated.
