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.
On A Roll
Ingredients
- 3 oz. Hanson cucumber vodka
- ½ oz. Dolin dry vermouth
- ¼ oz. Ponzu sauce
- ¼ oz. Pickled ginger with juice
- Small 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.
