How to Enjoy a Vermouth Like a MADRILEÑER

• Vermouth is more than a drink. It's a way of being in Madrid.

• The history of vermouth in Madrid

Vermouth has deep roots in Madrid's culture. Although its origin is Italian and Catalan, Madrid adopted it as its own over a century ago and transformed it into a social ritual. Over the years, vermouth went from being a pharmacy drink (it was consumed for its supposed digestive properties) to becoming a symbol of Madrileñan leisure: the perfect excuse to meet with friends, enjoy good conversation, and take advantage of afternoons to do nothing.

In the 50s and 60s, vermouth bars proliferated in every neighborhood. The tavern wasn't just a place to drink; it was a meeting place where people discussed politics, business, football, and love. The terraces under the trees, the beveled mirrors on the walls, the slot machines, the conversations that could last hours over a single vermouth. All of this makes up the Madrileñan identity of vermouth.

Today, although many taverns have disappeared, the tradition persists. Some of the most emblematic ones are still standing, and new generations discover each year that vermouth is not just a drink; it's a way of being in Madrid. There are even contemporary variations of the ritual, such as the Yayo, a vermouth, gin, and soda cocktail that captures the essence of this tradition. We invite you to discover the history of the Yayo →

The best bars to enjoy an authentic vermouth

If you're looking to experience Madrid's vermouth genuinely, these three places are essential. They don't just serve good drinks; they hold decades of history within their walls.

Taberna Ángel Sierra (Sol)

Founded in 1917, Ángel Sierra is arguably Madrid's most iconic vermouth bar. Its noble wooden bar and beveled mirrors have been the same for a century. Vermouth is served on tap, and the selection is exquisite. The atmosphere is pure Madrid: waiters in aprons, customers of all ages, and conversations that transcend everyday topics. 📍 Plaza del Sol, 4 (See on Google Maps). Note: Camaraderie is part of the ritual, so don't expect to go unnoticed.

Casa Alberto (La Latina)

Casa Alberto opened in 1827, making it one of Madrid's oldest taverns. Located in the historic La Latina neighborhood, it combines the vermouth experience with a tapas menu that is an institution in itself. The Iberian ham, battered shrimp, and marinated anchovies here are more than just food. They are ceremonies. The atmosphere is cozy, without being overly touristy. 📍 Calle Huertas, 18 (See on Google Maps).

Bodegas Ricla (Chueca)

If you're looking for uncompromising authenticity, Bodegas Ricla is your place. Located in the Chueca neighborhood, this traditional bodega maintains the essence of Madrid vermouth without unnecessary modernizations. Customers are decades-long regulars, the floor is covered with paper napkins, and the waiters move with the speed and precision of those who have been doing the same thing their entire lives. The vermouth selection is carefully curated, and the tapas are simple but well-made. 📍 Calle Gravina, 12 (See on Google Maps).

The complete ritual: how to enjoy vermouth like a MADRILEÑER

Drinking vermouth isn't just pouring the drink into a glass. It's a ritual that involves choice, timing, company, atmosphere, and intention. Here are the steps to do it right.

1. Choose your vermouth

In Madrid, the two main styles are red vermouth (sweeter, with spicy notes) and white vermouth (drier, cruder). Start with red if you prefer something more accessible; later you can try white. Some Madrileños order "vermouth with soda" if they want something lighter. There is no wrong choice. The one that makes you happy is the right one.

2. Respect the time

Vermouth is drunk between 10 AM and 2 PM. It's the Madrileñan pre-lunch. Outside these hours, you lose the context and the magic. If you drink a vermouth at 5 PM in a cocktail bar, it's not the same. Time is the soul of the ritual.

3. Choose company that deserves your time

Vermouth is social. It's an excuse to see someone you haven't seen in a while, to talk about weekend plans, to procrastinate a morning's work. Never drink vermouth alone, unless it's for deep reflection at a historic bar. Company is what turns minutes into moments.

4. Order accompaniments

Tapas are not optional. They are part of the ritual. Olives, marinated anchovies, anchovies, patatas bravas, croquettes. Vermouth and tapas enhance each other. The salt of the olive enhances the botanicals of the vermouth. The vinegar of the anchovies cleanses the palate. Nothing is accidental.

5. Slow down time

Vermouth is drunk slowly. If you finish in 5 minutes, you did it wrong. The purpose is to occupy 30-45 minutes with an act that, in terms of volume, is small. Vermouth is a pretext. The purpose is conversation, observing people around, shared silence with a friend. Take small sips. Observe the bar. Savor the experience, not the drink.

Accompaniments that enhance vermouth

Tapas are as important as the vermouth itself. They are not a complement; they are part of the experience. Here are the most Madrileñan ones:

• Olives stuffed with anchovies: The classic combination. The saltiness of the olive and the umami of the anchovy are the perfect companion for any vermouth.
• Marinated anchovies: The acidity of the vinegar cleanses the palate and prepares the mouth for the next sip of vermouth. It's a chemical dance.
• Patatas bravas: The Madrileñan classic. Crispy, seasoned with "brava" sauce and aioli. They perfectly absorb the flavor of the vermouth.
• Iberian ham: If you want to make the experience special. Ham and vermouth are a high-cuisine pairing, but served at a tavern bar.
• Homemade croquettes: Some taverns still make them fresh. If you find them, order them. They are the perfect end to the experience.
• Canned seafood: Goose barnacles, marinated mussels, clams. In some historic bars, these cans opened at the bar are a treasure.

From tradition to the wall: how we capture vermouth in prints

The tradition of vermouth is so Madrileñan that it deserved to be illustrated. When our artists proposed creating prints about this custom, we didn't hesitate. The result are illustrations that capture all the elements of this experience.

In the prints about terraces and Madrid social life, you can recognize typically Madrileñan scenes: vermouth in the glass, olives on the saucer, the laminated plastic menu that has seen decades of hands, the bar stools in the shade of the trees, and above all, the people. Because vermouth isn't the drink; it's the people around it.

This is what THE MADRILEÑER proposes: that every corner of your home tells a story of this city. That your walls celebrate Madrid not just as a place, but as a way of being in the world.

Print by María Simavilla

El Jardín de Diana

Limited edition of 250 numbered copies. After-office, rooftop terraces, and vermouth captured in one illustration. 30x40cm, from 60 EUR. Available with handcrafted frames.

From 60 EUR View print →

Other prints celebrating the Madrileñan lifestyle

If El Jardín de Diana has inspired you to decorate your home with the essence of Madrid, these two artworks complement the conversation:

Print by María Simavilla

Punto de Encuentro

Casual encounters in Madrid. An illustration of the people, architecture, and moments that define city life. 30x40cm, from 60 EUR.

From 60 EUR View print →

Print by El Chico Llama

Frequently Asked Questions about Madrid Vermouth

Which vermouth is the "best" to drink in Madrid?

There is no absolute "best" vermouth. Madrileños are loyal to their brands: Martini, Carpano, Noilly Prat, Dolin. What matters is where you drink it and with whom you drink it. A mediocre vermouth in a legendary tavern is better than an excellent vermouth alone at home. Try different brands and choose the one you like best. Loyalty comes later.

Why is vermouth served in a small glass?

The small glass (approximately 50-75ml) is deliberate. It's not the bar's greed. It's intention. Vermouth is drunk slowly, it should stay cold, and the small glass facilitates this. If it were served in a large glass, it would warm up quickly, and you would lose the nuances of the flavor. Plus, the small glass forces you to savor each sip instead of gulping it down. It's an act of consciousness, not economy.

Is it advisable to add soda or ice?

Both are acceptable. Some purists disapprove, but in Madrid, people do it. If you add soda ("vermouth with gas"), it makes it lighter and more refreshing, especially on hot days. If you add ice, you risk diluting the flavor, but it keeps the drink colder for longer. Do what you enjoy. There's no vermouth police coming to arrest you.

What is the difference between red and white vermouth?

Red vermouth is sweeter, with notes of caramel and spices. It's made with herbs that give it that reddish color and a more accessible flavor profile. White vermouth is drier, cruder, with a greater presence of bitter botanicals. If you're a beginner, start with red. If you're looking for a more complex flavor, try white. It's not a ladder of sophistication; it's simply a preference.

Can vermouth be drunk outside of Spain?

Of course, but it's not the same thing. Vermouth exists all over the world, but the Madrid vermouth ritual is specific to Madrid. It's linked to the climate, the architecture of the tavern, the people around you, the city's schedule. A vermouth at a bar in New York is an interesting drink. A vermouth at Ángel Sierra is an experience. The difference is in the context, not the liquid.

How long has the vermouth tradition been around in Madrid?

More than 100 years in an institutionalized way. Some of the most emblematic taverns opened in the late 19th or early 20th century. But cultural adoption happened more slowly, truly consolidating in the 50s and 60s, when vermouth became synonymous with Madrid's social scene. Today, after struggles and revivals, it remains part of the city's identity.

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