Basque Country

The equal proportions of vermouth and cider make this cocktail especially easy to pour or batch up. Choose a cider with a bit of tartness and funk, and reach for a quality red vermouth. Sweet and slightly viscous, it stands up to and smooths out the cider’s personality. Finally, don’t skimp on the garnish. The orange, olives and peppers should be deployed in a way that feels less like decoration and more like a snack. Drop the skewer straight into your cocktail to impart notes of citrus and brine — or lay it on top to snack on and sip at your leisure.

Ingredients

Ice
1 ½
ounces sweet vermouth
1 ½
ounces Basque or Basque-style cider
Orange half wheels, green olives (such as Manzanilla), Guindilla peppers (also called Piparras), for garnish

Preparation

Fill a lowball glass with ice. Add the sweet vermouth and cider, stir gently to combine. Thread a skewer with an orange half wheel, a few olives and a Guindilla pepper, and garnish.