This bubbly, rose-tinted aperitivo drink from New York’s Maialino (vicino) reads like a cross between a Negroni and a Gin & Tonic. Instead of Campari, beverage director Patrick Smith turns to Mulassano Bitter, a lighter Italian red bitter with a slightly lower ABV, to reinforce the drink’s refreshing profile, alongside Cocchi’s Vermouth di Torino Extra Dry, a newer aromatized wine from the cult-favorite producer. For Maialino, a restaurant with a notable vermouth service, the chance to spotlight an interesting vermouth in a recipe was an exciting one. “I like the fact that the E Tonico is sort of a bridge from the vermouth service to the cocktail menu,” says Smith.
- 3/4 ounce gin, preferably New York Distilling Co.’ Dorothy Parker
- 1/2 ounce navy-strength gin, preferably New York Distilling Co. Perry’s Tot
- 1/2 ounce dry vermouth, preferably Cocchi di Torino Extra Dry
- 1/4 ounce Italian red bitter, preferably Mulassano Bitter
- 1 dash saline solution (see Editor’s Note)
- tonic water, preferably Fever-Tree Mediterranean Tonic, to top
Garnish: bay leaf
- Combine the first five ingredients in a Collins glass and fill with ice.
- Top with tonic water.
- Garnish with a bay leaf.
To make the saline solution, combine 10 grams of kosher salt with 100 milliliters of water and stir until dissolved.