When you’re hosting and you want to serve something that actually matters, you make a decision: play bartender all night, or make one bottle and serve something uncompromising.

Inspired my friend Evie, this one combines Ciroc Vodka, dry vermouth, tomato water, champagne vinegar, and olive brine. It’s umami-forward, briny, and completely uncompromising. I added just a slight kiss of MSG to highlight the natural MSG already present in tomatoes, and it transformed the drink from savory into something people actually want to drink.

Here’s the hosting move: scale it up to a 1L bottle. Make it once, freeze it overnight, and you’ve got unlimited cocktails ready to pour. No measuring mid-party. No forgetting proportions. No apologizing because someone’s drink tastes different from the last one. Everyone gets the same thing. Everyone gets something that tastes intentional.

Garnish with black pepper, olive oil, a cherry tomato, and fresh basil. Pour into a coupe glass and suddenly you’re not just serving a drink, you’re hosting properly. Your guests will ask for the recipe. You’ll tell them to comment for it.

This is what happens when a bartender scales up something that matters and decides to invite people over.

Cheers, y’all!

MSG gets a bad rap, but don’t let it scare you from making this 🍸

MSG or Mono-sodium Glutamate has been widely used in cooking for centuries, but did you know it can be naturally derived as well? This compound is found in every day food such as mushrooms, tomatoes, meat and many other vegetables. There’s nothing scary or dangerous about this ingredient, just like anything else… when used in moderation. MSG is important in cooking since it provides that ‘5th’ flavor profile - UMAMI.

“What does umami taste like?” - you (probably)
Umami is the savory or meaty taste of foods. It comes from three compounds that are naturally found in plants and meat: glutamate, inosinate, and guanylate.