Ottovolante

1 oz Strega
1 23 oz Dry vermouth (Popcorn infused (sous vide))
2 bsp Fernet Branca
1   Ginger ale
1 twst Orange peel
Instructions
Build in a tall glass over ice. Top up with ginger ale. Serve with popcorn on the side.
History
Had it at Bocum (Palermo, Sicily) with Gianluca behind the stick.
Similar cocktails
  • Metexa — Aromatized wine, Blanco tequila, Swedish Punsch
  • A More Perfect Union — Aromatized wine, Vodka, Apricot liqueur
  • Duplex (Punt e Mes and Lillet) — Sweet vermouth, Aromatized wine, Orange bitters, Lemon peel
  • Supressor #2 — Aromatized wine, Pimm's No. 1 Cup, Zucca, Dry vermouth, Lemon bitters, Cucumber, Sea salt, Lemon peel
  • Dear Gowanus — Aromatized wine, White whiskey, Bitters, Contratto Fernet
  • Reverse Vesper — Aromatized wine, Vodka, Gin, Orange peel
  • Pinky Ring — Pineau des Charentes, Dry vermouth, Herbal liqueur, Orange bitters
  • Violeta Ahumado — Aromatized wine, Dry vermouth, Blanco tequila, Mezcal, Crème de Violette, Lemon peel
  • Royal Jamaica 10 Downing Street — Aromatized wine, Jamaican rum, White Crème de Cacao, Grapefruit peel
  • Rosalie — Aromatized wine, Campari, Soda water, Rose water, Mint

2 Comments

The instagram for the

The instagram for the cocktail says "Vermouth infused with Pop Corn (Sous-Vide at room temperature for 24 hours)".

I've not had this drink, so am just guessing at a starting point... Put a handful of popcorn and 50 g of clarified butter per 250 mL of vermouth, vacuum-sealed (using either a chamber sealer and bag or the jar sealing attachment of a cheaper vacuum unit), left for a day, & double-strained. Possibly add salt.

I'm impatient, so would probably try rapid infusion via iSi instead & tweak ratios to personal taste (or taste memory for those who have had the drink).