Marianito (traditional)

Stir Vermut Rojo, Gin, Campari, Angostura Bitters with ice. Strain into a rocks glass.

The origins of the Marianito cocktail, also known as Vermut Preparado, remain unclear. According to Ana Vega, the first documented reference dates back to 1989 in a newspaper article, though locals swear it was widely used much earlier and has since become a staple in Basque cuisine over recent decades. Its roots trace back to vermouth-centric cocktails from as early as the 1920s, with some variations incorporating curacao but not Campari. The classic recipe includes red vermut, gin, Campari, and Angostura bitters, while modern twists might add pomelo or orange juice. In Spain, "la hora del vermut" is a cherished tradition where people enjoy vermouth as an appetizer before lunch.

Instructions

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