“When I moved to Italy, that sense of hospitality, of open arms, of everyone’s family, was everywhere. I feel it is something our culture needs,” notes Texas-native Leigh Hutchinson, who recently opened the doors to her premiere restaurant, Via Triozzi. “To Italians, no one’s a stranger. It’s very much how I want Via Triozzi to feel. That’s how I was raised, too. At my grandmother’s table, you were always welcome; there was always a place for you.” Offering an authentic selection of handmade pastas, seasonal antipasta and more, the Italian eatery also features a sizeable selection of spirits, including the Dirty Martino. Lucky for us, Hutchinson let us in on her little secret about how we can enjoy this cheeky cocktail at home.
“The Dirty Martino is such a fun drink. It’s our spin on a Dirty Martini with muddled cured black olives and porcini salt on the rim,” shares Hutchinson. PHOTO COURTESY OF VIA TRIOZZI
“It already has slews of fans.” PHOTO COURTESY OF VIA TRIOZZI
Ingredients
3 ounces Titos Vodka
1.5 ounce dry vermouth
3 dashes of orange bitters
6 dry-cured black olives, pitted
Olive oil and porcini salt for rimming the glass
Instructions
Step 1: Dip your finger in the olive oil and rub on the outside lip of a Nick & Nora glass or classic martini glass, then roll the edge of the glass into porcini salt.
Step 2: Put three of the olives and the vermouth in a cocktail shaker, and muddle them. Add the vodka and bitters and fill with ice. Shake vigorously and double-strain into the prepared glass. Garnish with the other three olives speared on a toothpick.
Step 3: To make porcini salt, use a spice grinder to grind dried porcinis to a fine powder. Combine with an equal amount of Maldon salt or other flake salt.
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