Each element of the House Martini at Place des Fêtes in Brooklyn is carefully considered. At its base is GOOD vodka, a carbon-negative spirit made from cascara, the fruit pulp that surrounds coffee beans, whose flavor harmonizes particularly well in savory applications. A manzanilla sherry (in this case, Bodegas Alonso’s) was selected for its “unfiltered and hazy” quality, while Laurent Cazottes’ tomato liqueur, made by a biodynamic winemaker, was selected for its singular (umami, leafy, fresh) flavor. The House Martini is batched in a bottle and stored in the bar freezer. This recipe makes one 750ml bottle, or five servings.
Place des Fêtes’ House Martini
Piper Kristensen | Brooklyn, New York
- 10 ounces vodka, preferably GOOD vodka
- 5 1/2 ounces mineral water, preferably Vichy Catalan
- 3 3/4 ounces Laurent Cazottes 72 Tomato liqueur
- 2 1/2 ounces dry vermouth, preferably Dolin Dry
- 1 1/4 ounces manzanilla sherry, preferably Bodegas Alonso Velo Flor
- orange bitters
Garnish: Gordal olive, optional or other garnishes to taste
- Combine first five ingredients and bottle.
- Store in the freezer for a couple of hours before serving.
- To serve: Add a couple dashes of orange bitters into a chilled cocktail glass before pouring in the Martini.
- Garnish with a Gordal olive, or anything you want.
Place des Fêtes’ freezer stays at 10°F, which is warmer than most home freezers (typically 0°F). Before you pour, let the bottle melt for a few minutes before serving.