Cinquecento

by Gaz Regan · Sunday, April 29th, 2012 · 101 Best New Cocktails, 101 Best New Cocktails 2011

This is one of 2011’s 101 Best New Cocktails.

Click HERE to submit your recipe if you’d like a chance to be included in next year’s honorees.

Cinquecento

Adapted from a recipe by Fredo Ceraso, Loungerati.com,Brooklyn,NY. Picture of cocktail and picture of fredo available]

“In April 2010, I submitted this original cocktail to the Louis 649 bar for their Anyone Can Be a Mixologist contest. It won first place and a place on their menu. Some background: This cocktail is called the Cinquecento (500 in Italian) to honor the two modifying spirits: DOM Bénédictine (celebrating its 500th anniversary) and Campari (which hails from Torino, home of the iconic Fiat Cinquecento). Campari is a natural mixer with grapefruit juice. The vodka acts as the engine for this cocktail which is meant to be an aperitivo. In other words, DOM meets MOD, a drink that you could have in Torino or West London orBrooklyn. Brad Farran, head bartender at Clover Club, told me this it is his “go-to” cocktail when someone insists on a vodka cocktail. It will also be featured on the cocktail menu of the Blythswood Square Hotel bar inGlasgow by award winning mixologist Mal Spence.” Fredo Ceraso.

45 ml (1.5 oz) Luksusowa vodka

15 ml (.5 oz) Bénédictine

15 ml (.5 oz) Campari

22.5 ml (.75 oz) fresh grapefruit juice

2 dashes Angostura bitters

1 grapefruit twist, as garnish

Shake vigorously over ice and double-strain into a chilled coupe. Add the garnish.

gaz sez:  Well Fredo kinda took my job away from me on this one—he describes the drink well.  I will add, though, that it’s really nice to see vodka being used in a recipe that’s well thought out.

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