After 15 years behind the bar at the five-star luxury Hotel de Russie, Massimo D’Addezio left to open his own cocktail bar, Co.So. Cocktail & Social in Pigneto, eastern Rome’s nightlife epicenter. With the support and skills of London-trained bartender Giorgia Crea, Co.So. does a brisk business of cocktails that are twists on the classics, with cheeky names like the Carbonara Sour. Their version is a fresh and light vodka sour with black pepper and citrus introducing a little kick and the guanciale-washed (fat-infused) vodka lending a mellow savoriness.
- 2 ounces guanciale-washed vodka(see Editor's Note)
- 3/4 ounce simple syrup (1:1 water, sugar)
- 1 egg white
Garnish: lemon twist and a pinch of black pepper
- Combine vodka, simple syrup, lemon juice and egg white in a shaker.
- Dry shake without ice for 15 seconds.
- Add ice to fill the shaker and shake vigorously until chilled.
- Strain into a rocks glass over ice.
- Garnish with a lemon twist and pinch of freshly ground black pepper.
2 cups 80- or 100-proof vodka
1/2 cup rendered guanciale fat
Combine the vodka and guanciale fat in a medium jar and shake well. Place in the freezer for at least 36 hours. The fat should separate and rise to the top. Remove from the freezer, discard the fat, and carefully pour off the vodka through a fine-mesh strainer or several layers of cheesecloth. Store in the refrigerator for up to one week.