William Warren

The martini has always invited signature play, from the spirit of choice to the style of vermouth. Dirty martinis see a fair bit of tinkering, with clever mixologists replacing the olive brine altogether or enhancing it with unexpected savory tones such as MSG, pickle or feta brines. Serena Pastificio, a seafood-centric Italian spot, carries its pasta focus through its signature drink, the Martini Pastificio.

“The drink features a twist on the classic by incorporating water used to boil our handcrafted pasta,” says William Warren, assistant general manager. “Often referred to as ‘liquid gold,’ pasta water is typically reserved and used to help emulsify and thicken pasta sauces. Our Martini Pastificio uses our starch-infused pasta water to create a similar effect, giving our martini a notable silky body and viscosity without any sweetness, while the salt from the pasta water gives the cocktail the same salinity and depth of flavor that you typically get from dry vermouth.”

The martini is garnished with three types of olives: queen, Cerignola and Kalamata. “We introduced it to the menu about a year ago, and it has been selling very well,” he says. “It sparks curiosity, and once guests try it, they’re hooked. The pasta water changes the flavor profile and mouthfeel. It’s easy to drink and pair with any dish because it doesn’t have the harshness of a traditional martini, but rather a mellow silkiness.”

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