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.
Chupetini
Natasha Bermudez | Brooklyn, New York
Ingredients
Serving: 1
- 1 ounce gin, preferably Roku
- 1/2 ounce Umami Bomb infused vermouth (see Editor’s Note)
Garnish: blue cheese–stuffed olive
Directions
- Combine ingredients in a mixing glass with ice and stir until chilled.
- Strain into a small, chilled cocktail glass.
- 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.