Aperitivo cocktails – Carmen O’Neal

By Carmen O’Neal
From Saturday Kitchen

Ingredients

For the chin chin:

• Aperol: 45ml/3 tbsp
• Limoncello: 10ml/2 tsp
• Chinotto: 180ml/6fl oz
• Orange peel: twist, for garnish

For the plum sugar syrup:

• Ripe plums: 4, cut into quarters and stone removed
• Sugar: 200g/7oz

For the plum-itivo sour:

• London dry gin: 45ml/3 tbsp
• Sipello Bitter Aperitif: 10ml/2 tsp
• Plum sugar syrup (made above): 20ml/1fl oz
• Lemon juice: 15ml/1 tbsp
• Egg white: 1
• Candied plum slice: for garnish

For the olive oil vodka:

• Vodka: 400ml/14fl oz
• Olive oil: 100ml/3½fl oz

For the tomatini:

• Lime: 1
• Fresh vine tomato: ½
• Olive oil washed vodka (made above): 50ml/2fl oz
• White balsamic vinegar: 5ml/1 tsp
• Cherry tomato: 1, to garnish
• Sea salt flakes and pepper: to taste

Method

1. Chin chin:
   • Combine all ingredients in a spritz glass filled with ice.
   • Stir and garnish with orange peel.
2. Plum sugar syrup:
   • Simmer plums, sugar, and 100ml water for 20 minutes.
   • Cool and let sit overnight.
   • Strain and store in a sterilized jar for up to two weeks.
3. Plum-itivo sour:
   • Dry shake all ingredients except garnish.
   • Add ice, shake again, and strain over a large ice cube.
   • Garnish with candied plum slice.
4. Olive oil vodka:
   • Mix vodka and olive oil in a jar.
   • Infuse for 24 hours, then freeze for 4+ hours.
   • Strain out solidified olive oil.
5. Tomatini:
   • Rim a chilled coupe glass with lime, salt, and pepper.
   • Muddle tomato in a shaker.
   • Add olive oil vodka, vinegar, and salt.
   • Shake with ice, double strain into the glass.
   • Garnish with a cherry tomato.