Al Dente Martini

The Al Dente Martini is a love letter to resourcefulness and ritual—a cocktail that honors the art of slow cooking, bold sipping, and finding magic in the unexpected. Curated by Thandi Walton, this martini isn’t just clever—it’s culinary.

Built on the clean sophistication of Blackleaf Organic Vodka, the Al Dente Martini is smooth, herbaceous, and deeply savory. The vodka’s organic purity allows it to seamlessly integrate with an infusion of Dolin Blanc vermouth, steeped overnight with fresh rosemary and thyme. The result is an aromatic complexity that flirts with both the kitchen and the apéritif bar—green, floral, and delightfully structured.

But the twist that truly sets this martini apart? A bold ¾ oz. pour of chilled pasta water. Rich in starch and subtle salinity, it adds a soft weight to the drink, giving body and cohesion where you least expect it. It’s a nod to Italian tradition and a wink to modern mixology—waste nothing, savor everything.

Served up in a chilled coupe, it’s crowned not with an olive or a twist, but a skewer of Parmesan and salami—a salty, umami kiss that completes the culinary experience. The Al Dente Martini is not just a drink—it’s an idea. A martini that tastes like a dinner party, dressed up in a glass. This is for the flavor chasers, the creatives, and those who know pasta water holds more than memories—it holds potential.

* To infuse the Dolin Blanc: Combine one 750 ml bottle with 2 sprigs of rosemary and 2–3 sprigs of thyme in a sealed glass container. Let infuse for a minimum of 6 to 8 hours (overnight for stronger flavor).
** To prepare pasta water: Cook pasta in unsalted boiling water. Once cooked, strain and reserve the pasta water. Let it cool and store in the fridge overnight before using.