152 Drink Montrio_Carmel Mag 4/27/13 3:10 PM Page 1
Photo: Kelli Uldall
drink
KAMA SUTRA
Montrio
414 Calle Principal
Monterey • 831/648-8880
www.montrio.com
INGREDIENTS:
• 1 1/2 oz. saffron-infused gin
• 3/4 oz. Aperol
• 3/4 oz. Bonal Gentiane Quina
• 2 oz. St. Germain foam
• 1/2 oz. fresh lemon
• 2-3 spritzes green Chartreuse
A
Saffron gin
Place 4-5 medium pinches of saffron
into any dry gin. Let infuse for 6-8
hours. The gin will be glowing a deep,
beautiful orange. Pour through a fine
strainer into a glass bottle.
nthony Vitacca's cocktails always
have sex appeal, but his Kama Sutra
is downright seductive.
Montrio Bistro's mixologist uses St. Germain
foam, saffron-infused gin, fresh lemon and a few
St. Germain foam
Using an ISI whip cream dispenser, add
7 oz. St. Germain, 2 oz. water, 3 oz. fresh
lemon (strained), 5 oz. pasteurized egg
whites. Charge dispenser twice, shaking
well. Chill four hours.
spritzes of the French liqueur Chartreuse. "Foams
are sexy, so I gravitated to saffron to add to the
sex appeal of the cocktail."
Using a classic negroni as his template,Vitacca
uses aperitifs Aperol and Bonal. Before serving, he
PREPARATION:
Combine ingredients, except foam and
Chartreuse, into shaker. Add ice and
shake. In a chilled martini glass, add foam
until about three-quarters full. Strain
cocktail through center of foam. Add a
dollop of more foam. Using a pump mister filled with Chartreuse, spray through
a flame a few times.
sprays Chartreuse over the rim of the glass and
through a flame.
—Larry Harland
152
C ARMEL
MAGAZINE•SPRING/SUMMER
2013
