The Vermouth means that it is Sunday at noon to take the aperitif; it is synonymous with fun, a conversation at the bar with friends. A classic that continues to be fashionable, as in recent years, there is a growing trend. When you go out for vermouth, you have a great variety to choose from, brands are interested in innovating, and new generations are beginning to have an interest in drinking it. In this context, the author Ester Bachs Romaguera publishes the second edition of her book “Guía del vermut”, expanded and updated, which she releases on March 19.

It is a guide that helps the reader to know the best vermouths that are made in Spain, with tasting notes and descriptions. Likewise, it shows us another world of vermouth with recipes with avant-garde chefs, recipes of all the cocktails that you can imagine, and a list of outstanding vermuterias with handcrafted elaboration.

An essential book for lovers of vintage and “vermuteo”. Take note that in the end we leave a recipe and information of the guide.

Do we drink vermouth?

The prologue of this wonderful book is written by the chef who maintained more Michelin stars in the world for a few years, Carme Ruscalleda, and calls herself a lover of vermouth. «When someone suggests to me:” Shall we drink vermouth? “, I feel as if the proposal has incorporated a happy set, as if the curtain roses for a rest and to share a conversation, hope for the future, good vibes and friendship».

How is vermouth prepared?

The vermouth is wine, water, alcohol, a mixture of plants, flowers, fruits, spices and roots and sometimes, it can have sugar syrup that gives it the brown color.

The ideal balance of flavors of a vermouth is that it keeps the bitter, the sweet and the acidic. They say that there are no two vermouths alike, because everything depends on the ingredients, especially aromatic herbs. If you want a bitter taste, use angelica, rhubarb or hops, and for mild flavors, cinnamon, saffron, vanilla or cardamom is fine.


Recipe: Royal Devil by Jordi Vizcarro

In the “vermouth guide” there are many recipes like the Royal Devil by Jordi Vizcarro, inspired by the Bloody Mary, but made with vermouth.



  • 6 cl Vermouth Padró & Co. Red Classic
  • 10 cl tomato juice
  • 1 cl lemon juice
  • 1 golpe of Lea Perrins sauce
  • 1 golpe of Tabasco
  • 1 pinch of salt and pepper
  • Stems of celery or parsley to decorate



Put the vermouth, fresh tomato juice, Lea Perrins sauce, tabasco, salt, pepper and lemon juice in a cocktail shaker and prepare the arms to shake vigorously. Then pour the contents into a glass with ice cubes. Finally, to decorate, a stem of tender celery or parsley. Cheers!




  • Ester Bachs Romaguera
  • Geoplaneta, 2019
  • RRP: 9.95 euros