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!


CASA PERUCCHI

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

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.

DESTILLERÍAS ATXA
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

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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

Serves 6

Ingredients
• 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

Procedure
• 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

Presentation
• 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

Ingredients
• 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.

Procedure
• 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.
• Enjoy!

Touring the Torres Vineyards (part 2)

Photos by Carlos Ramirez



From the travels of Chef Vidal (Ibiza)


image(via @MarcVidalChef - Cala Xarraca Beach)

imageCala 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.

image(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

Photos by Carlos Ramirez

Puerta del Sur

Hidalgo Gobernador Olorosso, Cruzan Rum,
Wild Flowers Honey, Cucumber, Basil, Lime

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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.

Ingredients
• 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.
Enjoy!

Beer Sangría

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!


Ingredients
• 2 pears, peeled and chopped
• 1 cup fresh lemon juice
• Four 12-ounce bottles lager, chilled (we suggest Estrella Damm)
• 1 cup triple sec
• Ice
• 2 Bosc pears, sliced, for garnish

Directions
• 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.

• Enjoy!

Barcelona Dining

Per the request of our guests at Macy’s Degustibus Cooking School these are some of my recommendations for dining in and near Barcelona. Barcelona is an ever changing city so this list will no doubt change - but these are some great places to visit right now.

¡Buen Provecho! Marc Vidal

Use this link for an interactive map or use the list below

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FINE DINING
• Fonda Gaig  [view website]
• Saüc Restaurant  [view webiste]
• Alkimia  [view website]
• Dos Cielos  [view website]
• Can Jubany  [view website]  (Vic, about 50 milles from Barcelona)

CASUAL MODERN-ISH
• Paco Meralgo   [view website]
• Bar Mut  [view website]
• Ohla Gastrobar  [view website]  (same hotel as Saüc Restaurant)
• Tickets (Ferran Adria)  [view website]
• Cerveceria Moritz [view website]
• Coure   [view website]
• Lolita Taperia  [view website]

CASUAL TRADITIONAL
• Cal Pep  [view website]
• Cervecería Catalana  [view on Google+]
• Kiosko Universal [view on el Mercat de la Boqueria’s website]
This is a bar at El Mercat de la Boqueria Go for breakfast or lunch and ask for Benjamin and tell him we are friends!
• Cova Fumada  [view on Culinary Backstreets]
• Vaso de Oro  [view website]
• Panxa del Bisbe  [view on Foursquare]
• Quimet & Quimet  [view on Culinary Backstreets]
• Tapas 24  [view website]
• Bravo Restaurant at the W Hotel [view website]
• O’Retorno  [view on Google +]
• Xampanyet  [view on Google +]
• Rafas  [view on Trip Advisor]
(This restaurant is in Roses, Girona - The best seafood ever!!)

WINE BAR
• Vinya del Senor   [view on Trip Advisor]
• Monvinic  [view website]