Aperitivo Hour: Exploring Spain's Low-Fuss, Full-Flavored Highballs
1 day ago - By Vine Pair
“The first time I ordered a Martini in the U.S. I received 4 ounces of vodka,” says Juan Tappi, a Spanish bartender who works at New York's Socarrat Midtown. “I thought, ‘What the hell is this?'”
Tappi's confusion stemmed not from the great gin versus vodka debate, but instead highlights a language barrier that can exist between different drinking cultures. Had he ordered a Martini in his hometown of Madrid, Tappi would have almost certainly received a hearty glug of the Italian vermouth - white or red, but always sweet - poured over ice, and topped with soda water. Chances are he'd be...
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