Basque Country

By Rebekah Peppler

Published Oct. 6, 2021

Basque Country
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Rating
4(161)
Comments
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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.

Featured in: It’s the Season for Cider. Here’s How to Drink It.

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Ingredients

Yield:1 drink
  • Ice
  • 1½ounces sweet vermouth
  • 1½ounces Basque or Basque-style cider
  • Orange half wheels, green olives (such as Manzanilla), Guindilla peppers (also called Piparras), for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

54 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 0 grams protein; 4 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

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Ratings

4 out of 5
161 user ratings
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Comments

Nadine

Made this with Del Professore Vermouth and plain apple cider. Loved it. Then tried with Gaztanaga Natural Basque Cider. Not so good. To each his/her own.

TK

Basque style Cider is usually wild ferment and tastes of sourdough in a good way, usually very dry. Easy to find in Washington State not sure about the rest of the country. Drank gallons of this as a student in Barcelona, not part of the normal American pallet, but is good if you like funky cheese, fish sauce or fermented dark bread.

Mary W.

Didn’t bother to look for Basque cider, given the other comments. Absolutely delicious with Dolin and farm-stand cider.

Mamasayyes

This recipe is perfection with most any dry hard cider (wish I could find Basque!). I cannot understand people substituting basically apple juice. Definitely seek out the pippara peppers!

Ash

Made with with Dolin and a one-off bottle of unpasteurized cider from France (Cidre Bouché Brut De Normandie) that I found at my local liquor store. One of the most refreshing cocktails I've had in a long time. Make sure you add the garnish! Salud!

Judith

Made this with a dry and just slightly funky cider from Asturias (just east of Basque region). Delicious, this will be a go- to low ABV cocktail.

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