Having spent an amazing weekend in Madrid I thought I would write about the drinking culture in the city and see what inspiration I could draw from a martini perspective.
Los Madrileños know how to have fun – without feeling guilty, without getting stressed and without getting post-apocalyptically drunk. If you feel like having a drink or having something to eat then do so. If you feel like having a nap then do so. The time of day is irrelevant. You shouldn’t feel bad for doing what your body is telling you to do. Eating, drinking and sleeping when you please might sound unhealthy but these people certainly don’t look unhealthy!
Another conclusion is that alcohol is much better when accompanied by food.
Tapas or pinchos/pintxos (pronounced peen-chose) are small bites of food that accompany your drink. The adage “eating’s cheating” has few followers in Madrid and I am a faithful convert to the city’s attitude towards eating with booze. I always serve nibbles with my martinis but maybe we should be serving food with all alcohol. It’s not the most radical concept – it’s common practise in many countries (Sri Lanka for example).
If you are unconvinced about eating with your drinks then perhaps I can persuade you with some examples of the sorts of things you could enjoy with your booze.
Here is a mind-blowingly tasty assortment of morcilla (a spanish variation of black pudding) with apple, balsamic vinegar glaze and fried potato straws, accompanied with octopus and whole grain mustard ice cream. Yes. Mustard ice cream. Yes.
However, if this is too fancy just order your drink (such as a caños of beer which isn’t as much as a full pint) with something as simple as a piece of bread with a topping. Drink, taste and relax. It’s not a race to finish your drink in order to buy the next round.
Fried calamari is common. Ham, cheese and olives also feature highly.
There are many expert voices on the subject of tapas so this amateur is not going to bluff you, but of the stories that surround its history I have a favourite. According to my friend, at a point in its history Spain was undergoing a drought and food production was low. The people resorted to drinking more alcohol to make up for their lost calories, but this led to widespread malaise and drunkenness. A troubled king, seeking a solution, ordered establishments to serve simple bread and toppings over the top of alcohol glasses (the word tapas comes from the Spanish verb tapar – to cover). When eaten this would soak up some of the alcohol, reduce drunkenness and help feed the population. A cultural trend was born.
Like martinis, there are several competing stories surrounding the historical origins of tapas. Without a time machine to verify which version is accurate the only thing you can do is believe in your favourite.
Whatever the true origins of tapas there have been an infinite multitude of variations since its creation. Tapas now even extends to airline food, as demonstrated above.
For me, the most important concept is that the sharing of tapas is very sociable.
It can be fairly hands-on; you might be called upon to mash your own guacamole.
It can also be very simple. Above is a delicious dish of peppers fried with salt. 
So what can we take from this fine Spanish contribution to human culture to try and improve the martini experience?
Snacks, bites and nibbles are a very important part of a martini so tapas can provide a wealth of inspiration for anyone looking to serve theirs with some added Latin panache.
The main point, however, is about relaxing and sharing good flavours, drinks and conversation with friends, family, lovers etc.
If you can get that right then everything else should fall into place – ojala.
But as a word of warning, don’t drink so much you end up naked on the ground in Plaza de Colón in the middle of the day, although evidently if you do you won’t be the first…
