Pintxotini

Sarah Morrissey | New York City

photo: Lizzie Munro

At Ernesto’s on New York City’s Lower East Side, the menu features an array of pintxos, or small bites, that are as important as the principal plates. The Pintxotini, created by Sarah Morrissey, comes crowned with a Gilda—a skewer of layered anchovies, olives and pickled guindilla peppers drizzled with olive oil and txakoli vinegar—compressed across the rim of the glass like a bandoneón. Each garnish delivers a unique punch of acidity to complement the base mixture of Spanish gin, dry vermouth and olive brine.

Ingredients

Serving: 1

  • 2 ounces gin, preferably Xoriguer Gin de Mahon
  • 2 ounces gin, preferably Xoriguer Gin de Mahon
  • 1 ounce dry vermouth, preferably Atxa
  • 1 ounce dry vermouth, preferably Atxa
  • 1/4 ounce olive brine
  • 1/4 ounce olive brine

Garnish: Gilda

Directions
  1. Combine all ingredients in a mixing glass with ice and stir until chilled.
  2. Strain into a chilled coupe or cocktail glass.
  3. Garnish with a Gilda.

Tagged: dirty martini

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