The Martini - how to do this at home without screwing it up. If you skip the preamble you would miss the point. This recipe will put a great gin on full display. The herbs and aromatics of a subtle dry vermouth like Dolin add depth. Orange bitters give it a backbone, sometimes I add them, sometimes I don’t. Either way, this is MY martini, the way I like it. And I’ve been in enough cocktail bars to know that my martini would get the thumbs up from any tattooed bartender with fancy facial hair. But their version would be slightly different. Maybe the person next to me would also have a martini, and hers would be slightly different. And therein lies the point.
Pete Vasconcellos is a life-long restaurant professional and currently the general manager and bar director of the Penrose in New York City. Since he was 14 years old, Pete has worked in cafes, delis, night clubs, dive bars, banquet halls, and fine dining as a dishwasher, line cook, bartender, security guard, server, bus boy and manager. As a bartender/mixologist, Pete has created cocktail programs for notable establishments such as Blue Hill, The Dutch and The Crown.
He joined the Sleeping Giant Group in 2012 to open the Penrose and design the bar program. Since 2012 the Penrose has proudly served as the premier gastro-pub on NYC's Upper East Side.