After a night on the line, most chefs have a go-to drink, from cheap beer to a house bartender's expert cocktail. Here, star chefs reveal their favorite drinks.
In the U.S., vermouth is most commonly thought of as a martini or Manhattan ingredient and nothing more. But in Spain, it’s drunk straight as a bracing, aromatic aperitif. Chef Marcie Turney embraces the Spanish way and offers both a red and a white vermouth on tap at Jamonera in Philadelphia. “The red has these baking-spice notes, even some cola notes. It’s nice in the colder months,” she says. “The white is a little bit saline, with some citrus notes, it’s great for the warmer months. They both get your mouth going.”