What a perfect day for soup — and in a perfect month for it, as January is National Soup Month! Though we are normally blessed with beautiful weather, very much unlike what we’re suffering through currently, this rain gives us an excuse to indulge in pozole, pho, ramen and the rest of our favorite bowls of delicious warmth. Who makes your favorite soup in L.A.?
Pinzimonio: A Salad in a Cocktail Glass
Drago Centro is well regarded as a restaurant, but they’re even more famous for their bar, where the staff behind the counter is always whipping up some ingenious concoction.
The mixology team’s latest creation is the Pinzimonio, named after an antipasto popular across Italy. The non-liquid version is simple: seasonal raw vegetables, dipped at the table in salt (sometimes seasoned with herbs) and olive oil, preferably a spicier variety.
The same principles apply to this cocktail version; it calls for two different juices and a number of vegetables along with the grappa and vodka. It is, essentially, an Italianate Bloody Mary. Serve it on Thanksgiving or Christmas morning as an aperitif, or with brunch any time of year.
1 ¼ oz grappa (Drago Centro uses Poli)
¾ oz tomato juice
¾ oz orange juice
Splash lemon juice
Splash simple syrup
