Natasha Bermudez | Brooklyn, New York

Chupetini Mini Martini

Created at Brooklyn’s Llama Inn, the Chupetini finds a way to feel decidedly of-the-moment yet instantly classic. Served in an irresistible diminutive glass, the frosty, unconventional serve recalls one of the most iconic Martinis of all: the shot-glass Martini of Harry’s Bar in Venice. The drink itself is classic, too—a simple 2-1 ratio of Japanese gin to dry vermouth—but with a thoroughly modern twist courtesy of an “umami bomb” infusion. For a traditionally sized serving, simply double the recipe.


Serving: 1

  • 1 ounce gin, preferably Roku
  • 1 ounce gin, preferably Roku
  • 1/2 ounce Umami Bomb infused vermouth (see Editor’s Note)
  • 1/2 ounce Umami Bomb infused vermouth (see Editor’s Note)

Garnish: blue cheese–stuffed olive

  1. Combine ingredients in a mixing glass with ice and stir until chilled.
  2. Strain into a small, chilled cocktail glass.
  3. Garnish with a blue cheese–stuffed olive.
Editor's Note

Umami Bomb Infused Vermouth

750 milliliters dry vermouth, preferably Dolin
90 grams chopped celery
30 grams cilantro stems
15 grams chopped white onion
6 grams huacatay
3 grams habanero, seeds removed
3 grams whole, peeled garlic

Add all ingredients to a sous-vide bag, and cook sous vide at 130°F for 2 hours. Immediately transfer the bag into an ice bath. Once cool, strain the contents through a coffee filter into a clean, sealable container, discarding the solids. (Alternatively, combine all of the ingredients in a sealed bag and let sit at room temperature for 24 hours before straining.) Refrigerate in an airtight container for up to 2 weeks.