Huertas: Vermouth & Conservas- SAT 4/13

Huertas: Vermouth & Conservas- SAT 4/13

from 80.00

saturday, april 13th, 2019

noon - 2:30 pm

huertas (map)

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Join the team at Huertas for deep dive into the world of vermouth & pinxtos- led by Jonah Miller (Chef & Owner), Alex Piñeiro (Chef de Cuisine), and Bennett Turner (Head Bartender).

Both here in New York and back in Spain, Vermouth is an increasingly popular beverage. Beyond Martinis and Negronis, an array of vermouths are now taking center stage.

At Huertas, they've been making vermouth in-house for years, and will teach you how to make your own and how to use it--both as the star of a drink or as a supporting mixer.

Following the drinks portion of the experience, Chef Alex will teach you everything on conservas (traditional Spanish tinned seafood), and set you up to make your own pintxos using a variety of tins.

On The Menu

Beverages & Drinks:

Vermouth FlightHuertas Red Vermouth, Huertas White Vermouth, Selection of Spanish Vermouths

2 Tasting Size Cocktail

To Eat (Build Your Own Pintxos)

Spanish Conservas: Boquerones, Anchoas, Mussels, Mackerel, Squid

Jamón Serrano


Accoutrements: Olives, Pickles, Piquillo Peppers, Radishes, Herbs, Quail Eggs

Condiments: Membrillo, Piperra Jelly, Aioli, Pimentón, Butter, Lemon

Your Bookings Includes…

General Admission

On-the-Menu pinxtos served throughout the class

Vermouth flight & cocktail tastings


Everything in GA (+ A signed copy of Huertas’ Cookbook, “The New Spanish: Bites, Feasts, and Drinks”)

About Huertas


“All the best Basque seafood goes straight into cans,” our server told us, and she was so convincing that we asked if she knew a store that sold these marvelous cans. She did. She also knew where we could buy the manchego, which she was as excited about as we were. From the front door to the table, our service had been proactively friendly and enthusiastic. In New York, servers who learn that night’s menu are rare enough; here was one who seemed to know everything about every ingredient. She told us about a restaurant in San Sebastián, where the chef had come out of the kitchen to point out the most delicious parts of a turbot, showing her how to scoop out his favorite part, the cheeks. Then she took a deep breath and said: “Spain, you guys.”

-Pete Wells, NY Times (A Serendipitous Trip to Spain)