The Montserrat

By Alexandra Raij and El Quinto Pino

The Montserrat
Davide Luciano for The New York Times. Food stylist: Claudia Ficca. Prop stylist: Gozde Eker.
Total Time
2 minutes
Rating
4(32)
Comments
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Chef Alexandra Raij of New York City's El Quinto Pino named this elegant cocktail in honor of the Virgin of Montserrat, Catalonia's patron saint. Casa Mariol's fragrant, assertively spicy Vermut Negre blends beautifully with Aperol and Cava — and the surprising combo of an olive and a brandied kumquat (yes, you can eat the whole thing) makes for a memorably savory garnish.

Featured in: Starring Vermouth

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Ingredients

  • 1½oz. Casa Mariol Vermut Negre
  • 1½oz. Aperol
  • Cava
  • 1brandy-cured kumquat (See note)
  • 1green manzanilla olive
Ingredient Substitution Guide

Preparation

  1. Step 1

    Shake vermouth and Aperol with ice. Strain into a coupe. Top with cava. Garnish with one brandy-soaked kumquat and a manzanilla olive, impaled on one pick.

Tip
  • *Soak kumquats in enough brandy to cover by at least an inch for a week.

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Ratings

4 out of 5
32 user ratings
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Comments

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Maybe

This is a weird drink, no doubt about it. But I am glad I tried it in my ongoing search for amaro based cocktails (and the kumquats were in!). It is perversely delicious. Yes I love me a bitter-edged cocktail, however, the super-tasters might want to skip it.

Tom

So complicated and expensive!

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Credits

By Alexandra Raij, El Quinto Pino

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