Crostini With Romesco Sauce Piquillo Peppers And Bouquorrones

Aperitivo-style pours — bitter, citrus-driven, low-to-mid proof — were invented for cured-meat platters.

Sherry-like sippers, dry acid, and orange-bitter notes mirror the saffron-citrus-paprika of the Spanish table.

Aperitivo-style pours — bitter, citrus-driven, low-to-mid proof — were invented for cured-meat platters.