The Mariano (or Marianito) is a vermouth heavy drink popular in Northern Spain. It’s typically enjoyed before lunch in bars all around Bilbao, Basque country, and found throughout.
I discovered this drink as I researched what my Spanish character Prof. Alfonso Millás (The Taste Of Datura) would order. Yes, this is a second drink inspired by this character. See also The Persuasive Professor M. cocktail recipe.
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The cocktail
The Mariano (or Marianito) is reminiscent of Italy’s Negroni, but unlike the Negroni, the Mariano is heavier on the vermouth, rather than its gin.
In my variation, I honor the drinks Spanish roots with the deep, rich Casa Mariol Vermut Negre. I could write a whole separate article on Spain and its vermouths, but I won’t get into it here. But, I did make a note for something to write about later.
Maybe I should think about going to Spain for research. Noted.
Back to the Mariano, the gin is by preference, really. Lately, I have been playing with a seaweed gin, to give it a coastal vibe, as if drinking this along the waterfront of San Sebastian. And to round out the whole flavor experience, I like to serve a Mariano with a salty pintxo (pronounced pincho/punchu). Or server with a small dish of beautiful Spanish olives (pictured).
The Name
The name Mariano – also known as the Marianito – is believed to be a combination of the name two popular vermouths: Martini and Cinzano. But, another story tells that the name is after a man who created the combination. Who knows what the real story is? What matters here is its flavor!
el Mariano ( el Marianito)
Ingredients
- 2½ oz Spanish vermouth (Casa Mariol Vermut Negre)
- ½ oz gin
- ½ oz Campari
- 3 dashes Angosturra Bitter
- 1 orange twist or wheel
- 1 green olive
Instructions
- Pour all ingredients into a rocks glass with ice.
- Give a gentle stir.
- Garnish with orange twist and olive.
