Vermouth and Tonic

Greta Inglis, El Vermut | London, U.K.

In Spain, vermouth is traditionally consumed on the rocks in a copa glass, garnished with an orange and a lime. But Greta Inglis, co-owner of London’s El Vermut, also encourages guests to explore her 30-plus vermouth selection with the aid of tonic. Albarino-derived St. Petroni Vermu Vermello, from Galicia; and Montseta Blanco, produced in Valls, are her sweet and dry picks for this simple highball.


Serving: 1

  • 1 1/2 ounces vermouth, preferably St. Petroni Vermu Vermello or Montseta Blanco
  • 3 ounces tonic

Garnish: lemon wheel

  1. Combine vermouth and tonic in a copa glass over ice.
  2. Garnish with a lemon wheel.

Tagged: tonic, vermouth