Puttanesca
The Puttanesca happened on a whim one night with no measurements, no plan, and definitely no name. I knew it was good, so I R&D'd it into something repeatable. The recipe reads like if the bartender was Italian but also just happened to be your Nonna. Tomato vermouth and anchovy vermouth (via Veso) form the base. Oloroso sherry adds depth and nuttiness. Dry gin brings structure. Queen olives and an orange slice finish it. When I asked for name suggestions, the internet delivered instantly. Puttanesca was the winner because it's exactly what this drink is: a savory, briny, umami-forward cocktail that tastes like someone's grandmother figured out how to pour Italian flavors into a glass.
Cheers, y'all!
ingredients:
1½ oz | 45 ml Tomato Vermouth (Veso)
¼ oz | 7.5 ml Anchovy Vermouth (Veso)
¾ oz | 22.5 ml Oloroso Sherry
½ oz | 15 ml Dry Gin
2 Queen Olives
1 Orange Slice Garnish
instructions:
Build all ingredients directly in a chilled coupe or rocks glass. Stir well to combine and chill. Garnish with queen olives and an orange slice.
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