There is so much potential in thinking of the martini as a flavor profile that’s ready to be brought to new formats, but maybe even also in the martini as an ingredient.
Recently, I tried the martini from the restaurant Via Carota’s. Lazy and with no bar equipment, I was excited to drink it, until I realized it was vodka-based.
But with the martini dressing on my mind, I figured out a way to use it: That bottled martini became vodka sauce. It didn’t taste like a martini, but then again, maybe not everything has to.Thanks for signing up!Oops. Something went wrong. Please enter a valid email and try again.
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