Courtesy Ashtin Berry, beverage director, Tokyo Record Bar, New York City
Cinzano Vermouth di Torino
Another work from Cappiello, this one from 1910. He was the first poster artist to use bold figures that “pop” against dark backgrounds, a startling contrast to the flowery, demure advertisements of the time. Cappiello worked for the Cinzano family for over 20 years, says Rennert.
Vermouth di Torino (vermouth of Turin, Italy) is one of only two protected geographical indications of origin for the spirit. While Cinzano is shown on the poster, most U.S. consumers will have an easier time finding Cocchi’s version. Regular sweet vermouth can also be used.
“The poster reminded me of the old trade routes of Savoie, and how Torino became a style of vermouth, because Turin was a major port,” says Berry of the inspiration for her low-alcohol creation. The smoked clove also nods to Turin’s placement along the historic spice route.
- 1½ ounces shochu
- ¾ ounces Cocchi Vermouth di Torino (or other sweet vermouth)
- 1 teaspoon dry vermouth
- 3 dashes orange bitters
- 1 dash chocolate mole bitters
- Orange twist, for garnish
- 2 whole cloves, for garnish
Light 1 whole clove with match. Blow out flame, and place clove on plate. Place chilled rocks glass upside down over clove to trap smoke.
In mixing glass, combine all ingredients with ice. Stir, then strain into smoked rocks glass. Garnish with orange twist studded with remaining clove.