Vermut & Tonic

vermut & tonic
The classic vermouth and tonic gets a few extra layers of complexity from the addition of Bonal and fino sherry. When paired together with tonic water, the three aperitifs make for a stunning low-proof highball good for year-round sipping.

1 oz. fino sherry
1½ oz. Bonal Gentiane-Quina
1 oz. blanc vermouth
Tonic water, to top (Ernesto’s uses Fever-Tree)
Tools: barspoon
Glass: goblet
Garnish: rosemary sprig, juniper berries, lime twist

Combine the first three ingredients in a goblet over one large ice cube. Stir briefly to combine. Top with tonic water and garnish.

Sarah Morrissey, Ernesto’s, New York City


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