At Genever in Los Angeles, the Datu Datu is a pre-batched combination of gin, dry vermouth, ground garlic, fish sauce and datu puti spiced vinegar. That latter ingredient, a traditional flavored Filipino vinegar, lent the finished product a distinctive vinegar-y note that stood out from the more typical salt brines at our blind dirty Martini tasting, and appealed in its complexity. As Toby Cecchini noted, “it attacks you in 12 different ways,” but in a good way.
Datu Datu
Kelso Norris | Los Angeles
Ingredients
Servings: 8
- 18 ounces London dry gin, preferably Fords
- 4 ounces dry vermouth, preferably Noilly Prat Original Dry
- 2 ounces datu puti spiced vinegar (see Editor's Note)
- 1 teaspoon fish sauce
- 1 teaspoon ground garlic
Garnish: olive, cocktail onion
Directions
- Combine all ingredients in a 750 ml bottle and shake well.
- Store in the refrigerator or freezer to chill until ready to serve.
- To serve, pour three ounces into a mixing glass and add ice.
- Stir until chilled then strain into a chilled coupe or cocktail glass.
- Garnish with a skewered olive and cocktail onion.
Editor's Note
Datu Puti available in many Asian grocery stores or online at Amazon.