At Ernesto’s on New York City’s Lower East Side, the menu features an array of pintxos, or small bites, that are as important as the principal plates. The Pintxotini, created by Sarah Morrissey, comes crowned with a Gilda—a skewer of layered anchovies, olives and pickled guindilla peppers drizzled with olive oil and txakoli vinegar—compressed across the rim of the glass like a bandoneón. Each garnish delivers a unique punch of acidity to complement the base mixture of Spanish gin, dry vermouth and olive brine.
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