To celebrate its 110th anniversary on October 26th, Martini & Rossi Bianco Vermouth – an award-winning offering which debuted in 1910 – is bringing together 110 top bartenders around the globe to create specialty cocktails with the Italian spirit staple. I’m reaching out to share the news of this historic milestone and see if it’s a fit for any upcoming stories.
The bartenders tapped for this project – including Massimo Stronati of San Francisco’s Ettan and Dario Doimo of Vegas hotspot Hanks to name a few – each created their own spin on traditional vermouth cocktail recipes. Known as bianchissimo (the whitest), Martini Bianco is a variety of sweetened vermouth—fortified and aromatized wine—that was first introduced on October 26th, 1910. Although the exact recipe is a closely guarded secret by the 8th generation of Martini & Rossi artisans, Martini Bianco is made from filtered white wine that is sweetened and contain different botanicals that include spices, herbs, citrus zest, barks, and roots. Dubbed the ‘Queen of Vermouth’, the offering has been a favorite of industry insiders and consumers alike for decades.
St. Agatha
Created by Will Benedetto of The Fox Bar and Cocktail Club
Nashville, TN
Ingredients:
45 ml MARTINI Bianco
45 ml MARTINI Prosecco
3 ml apple cider vinegar
2 drops of saline
Orange zest
Chrysanthemum garnish
Directions:
- Stir MARTINI Bianco, apple cider vinegar, and saline on ice and strain into chilled glass
- Top with MARTINI Prosecco
- Garnish with a chrysanthemum and express the oils of an orange peel over top of the cocktail (then discard).
Glassware: Nick and Nora
Description: The St. Agatha Cocktail, like MARTINI Bianco, finds depth through simplicity. Quality Prosecco offers effervesce and texture, apple cider vinegar provides rich acidity and saline excites the palate and pays tribute to St. Agatha’s Sicilian home. MARTINI Bianco serves as the base delivering nuanced bouquets of herbs and exotic woods. To tease out the fragrant fruit flavors of MARTINI Bianco, orange is zested over the glass. Finally, a Chrysanthemum flower is floated on the cocktail to signify the evolving beauty of the seasons of nature.
Fior di MARTINI
Created by Dario Doimo of Hank’s Fine Steaks & Martini’s
Las Vegas, NV
Ingredients:
45 ml MARTINI Bianco
15 ml Luxardo bitter bianco
15ml Italicus Rosolio di Bergamotto
2 dash grapefruit bitters
Lemon peel for garnish
Directions:
Stir and strain, zest with lemon peel then drop into the drink
Glassware: Nick & Nora
Description: A beautiful clear aperitivo style drink, refreshing and light on the palate, perfect to sip in company.
‘Mericano Pop
Created by Massimo Stronati of Ettan Bar
Menlo Park, San Francisco, CA
Ingredients:
40 ml MARTINI Bianco infused with lemon peel*
30 ml MARTINI Riserva Speciale Bitter
5 ml popcorn syrup*
10 ml habanero distilled spirit
2 drops celery bitters
20 ml cucumber kolsh beer
Popcorn cone garnish
Directions: Build all ingredients except the beer in a tall glass with ice, top with the beer.
MARTINI Bianco infused with lemon peel: Add the peel (without pith) of five lemons to a bottle of MARTINI Bianco and seal in a vacuum bag for one day
Popcorn syrup: Simple syrup (2:1 sugar -water) with salted popcorn added
Glassware: Collins glass
Description: The Americano is one of the iconic aperitivo cocktails and this version is full of flavors and complexity, starting with the MARTINI Bianco and combining new and old mixology trends to bring a new vibe. Being an Italian living in California and working in a fusion Indian California Restaurant, my aim is to fuse together different styles from around the world whilst never forgetting the basics and my roots, which means vermouth will always have a strong place on my cocktail lists!
Playing Hooky
Created by Francis Stansky of Pacific Cocktail Haven
San Francisco, CA
Ingredients:
45 ml MARTINI Bianco
30ml pisco
15ml pear liqueur
1 dash citrus bitters
2 dash acid phosphate
Lemon twist for garnish
Directions:
- In a mixing glass express the oils from one lemon peel and then add all ingredients
- Add ice, stir and strain into chilled Martini glass
Glassware: Martini Cocktail Glass
Description: This cocktail is a riff on the Martinez; I wanted to create a clear version like a White Negroni. Pear Cognac and Peruvian Pisco led me to the Peruvian phrase “Tirades la pera.” It translates as truancy, which we call “playing hooky” or ditching work to go and have some fun. In true Martinez fashion, the cocktail couldn’t exist without a fine vermouth. I chose the MARTINI Bianco because of its richness and vanilla notes; it beautifully marries the floral notes from the Pisco with the pear notes of the liqueur. A great addition to the Aperitivo hour!
110 Shades of Aspen
Created by Andrei Kabaila of Casa Tua Aspen
Basalt, CO
Ingredients:
40 ml MARTINI Bianco
30 ml gin
30 ml fresh lime juice
10 ml demerara sugar syrup
1 handful of basil
1 cucumber slice
Dried Aspen leaf for garnish
Directions: Muddle the cucumber and basil in a shaker, add remaining ingredients and dry shake, then add ice and shake again. Double strain.
Glassware: Coupette glass
Description: As we are moving towards off season in Aspen, Colorado, I decided to show the colors of the beautiful Rocky Mountains and reflect them in a cocktail. I’m using the basil and cucumber to make it green and express the colors of the mountains and eg g white to show that it’s already snowing up high. The dried aspen leaf shows the yellow, bright and green colors of the surroundings around the town.
