Martini Rossi Rosso
"This comes from La Bottega by way of the New York Times and is delicious. Made with "the other" vermouth."
photo by Rita1652
- Ready In:
- 5mins
- Ingredients:
- 4
- Serves:
-
1
ingredients
- 4 1⁄2 ounces vodka
- 1 1⁄2 ounces sweet vermouth
- 1⁄8 ounce orange bitters
- 1 orange rind twists
directions
- Add vodka and sweet vermouth to a shaker filled with ice.
- Shake.
- Strain into chilled martini glass.
- Add the dash of bitters.
- Granish with orange twist.
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Reviews
-
Very nice! Just finishing mine. Great recipie, thanks!
-
Wow! What a surprise. I had run out of my normal dry vermouth, so did searched for a recipe with sweet vermouth. Very yummy. Recommended! -
Can I make a Rob Roy with the Russo? -
I made this for myself the other night...WONDERFUL. I love trying new and different martinis and this was a real treat. Makes for a very pretty and elegant drink. Thanks for sharing, Chef Kate. -
I think this would be really great if 1/2 not 1 1/2 ounce of the other vermouth was used. I did follow this recipe except for the bitters which I didn`t have so I opted for Grand Marnier. Love the stuff! Thanks for a different Martini!
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
