1 oz Strega
1 2⁄3 oz Dry vermouth (Popcorn infused (sous vide))
1 twst Orange peel

Build in a tall glass over ice. Top up with ginger ale. Serve with popcorn on the side.


Had it at Bocum (Palermo, Sicily) with Gianluca behind the stick.

Cocktail summary
Posted by J.S-g. on
Created by
Gianluca Di Giorgio
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Anyone have directions for preparing the popcorn-infused vermouth?

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).