And who can eat a heaping plate of pasta without a martini to wash it down?! Or three, but who’s counting?
Beverage Director, Simon Sebbah, previously of Lyaness in London and American Bar in New York, knows a thing or two about vodka and vermouth.
Keep reading to recreate these pic-worthy recipes at home.
Gomiti con la Ricotta
4 oz, one BIG scoop
Calabrian Chili Oil
to finish at the table
1 qt sauce
1pc, 500 g
2 cups, approx 400 g
Method: Melt the butter and add the onions, chili flake, and salt. Sweat slowly until translucent, soft with no crunch and no color- reserve some onions on the side (approximately 2 spoonfuls). Add a tablespoon of water while cooking if it looks like it might take on color. Add the heavy cream and reduce it by half, watch to make sure the heavy cream doesn't scorch on the bottom of the pot. Add the ricotta and bianco sardo, stir until combined. Pull off heat and blend in Vitamix until smooth. Season with salt if needed. Cool.
On the pick-up boil water with salt, and cook gomiti for 12 minutes. While pasta is cooking, get a pan ready- put the reserved onions in the pan and the BIG scoop of ricotta sauce but do not turn on the heat. Add the pasta once cooked and turn on the heat, toss until combined. Serve with Calabrian chili oil.
Saint Theos Martini
1.5 oz vodka or gin
1.5 oz extra dry vermouth
3 drops of lemon bitters
Glassware: martini or wine glass
Garnish: lemon expression and lemon peel
Method: add all ingredients into a small mixing glass, stir for 20 seconds then pour into your martini glass without ice. Add garnish and enjoy!