Txurrut Basque Vermut, Spain

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In restaurants throughout the Basque Country, a weekend meal begins with a ceremonial vermouth service. Decanters of vermouth are presented on a tray with ice, sparkling water, oli ves, wedges of cut citrus, and two small bitters bottles: one full of Campari and the other filled with London Dry Gin. Each guest dictates their preferred garnish and ingredients, which the waiter then serves tableside. Made with a base of local Txakolina wine steeped with about twenty regional herbs and spices, Txurrut is an excellent summer sipping vermouth. Show more