While the Martini has always been an elegant drink, create it with culinary influences, as they do at Moebius in Milan, and you’ll truly see its beauty in a whole new light.
We were fortunate enough to catch up with Head Bartender Giovanni Allario as the crew from Moebius prepared for a guest shift in Cape Town, and he showed us how they prepare their Pesto Martini.
Created with an infusion of Pesto in Vodka, the drink adds a little Vermouth as you might expect, but also a touch of saline solution and the acidity of White Balsamic Vinegar to enhance the flavour.
Moebius, located in the heart of historical Milan, is a unique open-air space that focuses on contemporary hospitality to create a fun and convivial atmosphere across its bar, restaurant, bistrot and vinyl store.
To find out more about the bar, go to moebiusmilano.it and go to @gioallario to follow Giovanni
Pesto Martini
Ingredients
60 ml Vodka Pesto
10 ml Dolin Dry vermouth
4 ml Dolin Blanc vermouth
2 dashes Salt Solution (1 part salt : 10 part water)
0.4 ml White Balsamic Vinegar
Instructions
Add ingredients to an ice-filled cocktail shaker and stir it down really well. Strain into pre-chilled glass.
Pesto – 100 g Italian Basil, 30 g Pine nuts, 15 g Pecorino, 20 g Parmigiano, 200/250 g EVO Olive Oil
Add all ingredients into a blender and blend until smooth
Vodka Pesto – 0,7 L Vodka, 50 g Pesto
Add the ingredients in a sealed container, let it infuse for 3 hours at room temperature, then store in the freezer overnight. Filter through a fine mesh strainer then again through a coffee filter
