I love cocktails that are full of herbaceousness. (Got that right without spell check!)
So whenever I’m dining in a higher-end restaurant, where I see that mixology matters to them as much as the food, I take advantage of their knowledgeable bartenders and have them create something special for me to try.
Coppa is a favorite restaurant in Boston–Toro is another–and both are part of the Ken Oringer/Jamie Bissonette empire. It’s been years since I visited, but the cocktails I’ve had there have always inspired me. This recipe is from Coppa, named “Hey Neon,” and is a personal favorite that I regularly re-create at home for myself.
Aquavit is a favorite in many a Scandinavian bar. Imagine vodka infused with caraway seeds, and you have a pretty good idea of what it’s all about, though there are other flavored aquavits as well.
Punt e Mes is a sweet vermouth from Italy, from the house of Carpano, the folks that also make the king of all vermouths: Antica Formula.
Cynar is a fascinating artichoke-flavored bitter liqueur from the folks that bring you Campari.
Chartreuse is naturally green in color, and they claim it’s made by Carthusian monks since 1737, from a secret recipe of 130 plants. There’s also a milder yellow Chartreuse.
The Coppa finished drink:
HEY NEON
1.5 oz. Aalborg aquavit
.75 oz. Punt e Mes
.5 oz. Cynar
.5 oz. green Chartreuse
Finely minced, dehydrated kalamata olives
Combine the liquid ingredients in a cocktail shaker with some ice. Stir briskly and strain into a rocks glass rimmed with the minced kalamata olives.
The home version:
I tried mincing and dehydrating the kalamata olives, like they do at Coppa. But the oils in the olives kept them from drying out enough, even in a dehydrator. Maybe I was just too impatient for a drink! And I couldn’t get the minced olives to stick to the rim of my glass.
My solution was pretty simple: pour the drink into a martini glass and serve with a skewer of kalamatas. Works for me!
Live the Live ™ 