Fortifying a Spanish Tradition
We invite you to experience a classic aperitif tradition with our new line up of Spanish Vermouth (or Vermut if you’re Catalan), an aromatized, fortified wine flavored with various botanicals like roots, barks, flowers, seeds, herbs and spices.
Want to know more about the process of making vermouth and the botanicals used? Pick up the NYTimes bestseller The Drunken Botanist for a garden tour of the liquor cabinet.
At Boqueia we’ve assembled a collection of Vermouths from the Basque and Catalan countrysides and serve them on the rocks with lemon & olive (for white vermouth) or orange (for red) and top them with a house-made seltzer from Brooklyn Seltzer Boys. Our DC location makes their own Seltzer in-house!
Vermouth Perucchi Blanco & Vermouth Perucchi Gran Reserva
Founded in Barcelona in 1876, Casa Perucchi is the official purveyor of vermouth to the Spanish royal family. Handcrafted from mediterranean and Asian botanicals with many of the same casks and presses that have been in use since the 1800’s, these off dry vermouths deliver a complex bouquet rich in history.
Casa Mariol Vermut Negre
From the Catalan countryside, comes this harbinger of Barcelona’s trendy vermouth renaissance. Dark, off-dry and herbaceous, it’s perfect with a spritz of soda.
Atxa Vino Vermouth Tinto & Atxa Vino Vermouth Blanco
This Basque distillery has been producing vermouth from an old family recipe since 1831. The fresh floral white and herb-laced red make for great sipping.
Want to get the lingo just right? Say “fer un vermut” when you want “to do a vermouth”. And if you really want to order like a native Catalan, do so on a Saturday morning. This is a pre-lunch aperitif tradition in Spain, not a post dinner cocktail. However, we’ll take our “hora del vermut” pretty much anytime and during the summer this is the perfect way to start your evening.
Bourbon and Peaches
A Classic Pairing for a Sweet Summer Sangría
Step 1: The Bourbon-Peach Purée
• Fill a 2 quart container with peach wedges (the juicier the better!)
• Cover peaches in a mixture of ½ simple syrup and ½ bourbon
• Add ½ teaspoon vanilla extract
• Let the mixture sit overnight
Step 2: The next day (good things come to those who wait…)
• Pull a few peach wedges to be used later for garnish
• Purée the rest of the mixture
Step 3: Mix the following ingredients in a large container
• 2 bottles of white wine (a dry wine like Viura works perfectly)
• 1 Quart Bourbon-Peach Purée
• 16oz Orange Juice
• 8oz Lemon Juice
• 12oz Bourbon
• 12oz Triple Sec
Pour into a pitcher to serve and garnish glasses with a peach wedge…
Step 4: Enjoy!
Gazpacho de Sandía
Watermelon and tomato gazpacho with mint;
a summery twist on a classic cold soup
• 1 watermelon
• 1/2 green pepper
• 1/2 red bell pepper
• 2 garlic cloves
• 1 cucumber
• 2 slices of bread (remove the crust)
• 13 plum tomatoes
• Salt to taste
• 1 cup olive oil
• 1/2 cup sherry vinegar
• A few leaves of mint
• Blend all the ingredients except the mint in a blender until very smooth.
• Reserve the Gazpacho in the fridge
• Add a sprig of mint to infuse the flavor and remove 24 hours later
• Serve in water glasses with a garnish of 2 tbsp of small diced watermelon and a little mint chiffonade.
SANGRÍA DE MORA
Big, sweet, juicy blackberries from the brambles of Phillips Farms
paired with lemon, vanilla, rosé wine and vodka
for a deliciously simple summer sangria
• 1 lb whole blackberries
• 1/2 quarts simple syrup (1:1 ratio sugar to water)
• 2 quarts rosé wine
• 1/2 liter vodka
• 1/4 cup lemon juice
• 1 tsp salt
• 1 bottle (16 oz) cranberry juice
• 1 vanilla bean. These should be toasted in a skillet for about 1 minute on each side. Split them lengthwise and remove the inside with a spoon or the back of the knife and then add to mix. Discard the pod.
• Put all of the ingredients in a large container.
• Use a hand blender to mix. Only use it for a few short bursts so that there are still some decent size pieces of berry that are visible to the eye.
• Portion into smaller containers to store in the fridge. Make sure to keep stirring while portioning so that the pulp is evenly distributed.
• When serving, top with soda water and garnish with fresh blackberries.
Touring the Torres Vineyards (part 2)
From the travels of Chef Vidal (Ibiza)
(via @MarcVidalChef - Cala Xarraca Beach)
Cala Xarraca is a tiny beach (about 300 feet in length) off the north coast of Ibiza mostly visited by local families and in-the-know fisherman.
(via @MarcVidalChef - Arrós a Banda, taken near Cala d’Hort)
Don’t confuse that with Paella!! Arrós a Banda is a rice dish of Alicante made with the BEST quality fish stock available. “A banda” means apart, and refers to the way the dish is usually served, with the rice as a 1st course and the fish as a 2nd course.
Need more details??
Check out this recipe from “Contigo en la Playa” by Raúl García
Touring the Torres Vineyards
Puerta del Sur
Hidalgo Gobernador Olorosso, Cruzan Rum,
Wild Flowers Honey, Cucumber, Basil, Lime
Our DC mixologists use Oloroso, a rich, dry, and fully oxidized sherry and pair it with lime, cucumber, honey and basil for a a summer sipper that packs a punch.
• 2 parts White Rum
• 1 part Oloroso
• 1 part St. Germain
• The juice of one lime
• Dash of bitters
• Dash of honey
Shake and serve over ice.
Garnish with basil and cucumber.
Quench your thirst during the World Cup Games with our tangy, beer-based Sangría, an off-the-menu favorite at Boqueria.
Or use the recipe below to make it in pitchers (we suggest more then one) for your at-home World Cup Party!
• 2 pears, peeled and chopped
• 1 cup fresh lemon juice
• Four 12-ounce bottles lager, chilled (we suggest Estrella Damm)
• 1 cup triple sec
• 2 Bosc pears, sliced, for garnish
• In a food processor, combine the chopped pears with 2 tablespoons of the lemon juice and process to a purée.
• Slowly pour the beer into a pitcher. Stir in the remaining 1 cup of lemon juice, the triple sec and the pear purée.
• Fill glasses halfway with ice. Add the sangria and garnish with the Bosc pear slices.