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Behind the Beverage: The On A Roll at Table 45

Table 45 in the InterContinental Cleveland Hotel has a sushi-inspired Dirty Martini riff made with caviar. The On A Roll combines Hanson’s Cucumber Vodka, Dolin Dry Vermouth, ponzu sauce, pickled ginger with its juice, and a small spoon full of tobiko (flying fish roe). It’s shaken and strained over a large ice cube in a rocks glass, garnished with an extra scoop of tobiko on a spoon.

“We aimed for something clean, classy and unique, which led us to the “dirty” Martini-inspired direction,” says bartender Chris Angelotti. “Ponzu and pickled ginger juice act as the driving agent of flavor, blending both sweet and umami flavors typically found in sushi-based cuisine — hence the name On A Roll. The tobiko adds bursts of salinity without overpowering the palate with fishiness.”

Here’s the recipe.

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On A Roll

Course Drinks
Keyword cucumber vodka, Dolin Dry vermouth, ponzu sauce

Ingredients

3 oz. Hanson cucumber vodka½ oz. Dolin dry vermouth¼ oz. Ponzu sauce¼ oz. Pickled ginger with juiceSmall demitasse spoon of Tobiko

Instructions

Combine all ingredients over ice.
Shake and strain into rocks glass with big cube.
Garnish with one additional scoop of tobiko.

Notes

Chris Angelotti, bartender at Table 45 in Cleveland, OH, created this recipe.

The post Behind the Beverage: The On A Roll at Table 45 appeared first on Cheers.

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