Ingredients: Nolet’s gin, Italicus, Aperol, grapefruit, egg white, olive oil, orange bitters, sage
Taste: “It sounds sweet, but there’s a bitterness to it,” says Sulmona co-owner Carmelo Bari, who recommends this off-the-menu special for flip and fizz fanatics. There’s froth from the egg white plus floral notes and hints of orange from Italicus—a recently revived favorite aperitif of the royal Medici family.
Say Uncle: You’ll also detect a bit of silkiness thanks to the addition of an organic, unfiltered olive oil that’s from a small batch produced by chef Delio Susi’s Sicilian uncle Guy—hence, the cocktail’s Italian name. “They very rarely send it over to the United States unless it’s family,” Bari explains. “The general public in the U.S. probably won’t see it anywhere.” Here you’ll find just a few drops, though Susi usually reserves it for topping select dishes like his uncle’s favorite, cioppino, and diners can also get a taste beginning in February when the Kendall Square eatery launches its Polenta Parties, during which the garlic- and crispy sausage-topped grain will be served on custom maple planks at the Farmer’s Table.
Pair it with: The hearty, herb-filled porchetta ($26). At Sulmona, the Abruzzo staple’s pork belly is slow-roasted for 13 hours.
Watch out for: The forthcoming cucumber-infused gin and tonic that’s served with a bottle of the extra-carbonated Q tonic water (made with quinine from bark grown in the Andes) so that customers can add their own bubbles a la the European custom.
Sulmona 608 Main St., Cambridge (617-714-4995) sulmonacambridge.com