Pasta water in our cocktails? Have you gone mad? When the genius behind this concoction explained it, it made perfect sense.
When you cook pasta properly, you should be adding enough
salt to the cooking water to make it taste like sea water, about a tablespoon
(or two) per pound of pasta. Dubbed “liquid gold” by chefs, this starchy, salty
water is a great flavorful emulsifier to add to pasta sauces. The pasta has
also taken on some of that salt so that it’s not bland and plain.
That “liquid gold” has more uses though. It can be used to
make bread, heat up leftover pasta or even added to soups and stocks.
At Marc Vetri’s
Philadelphia pasta bar, Fiorella, they have found yet another use for pasta
water: a mixer for drinks.
Fiorella’s signature
drink, the Dirty Pasta Water Martini, uses the leftover saltwater from the
pasta bar for a silky, savory cocktail. The pasta water actually takes the
place of dry vermouth, a dry fortified wine. There’s also a dash of olive
brine, so this drink is a little saltier than most dirty martinis.
Vetri also suggests using a juniper-forward gin (such as Revivalist's
Equinox Expression) for a floral sweetness to counterbalance the salt.
Vetri says that this cocktail is the perfect counterpart to a
rich pasta dish, naturally. Forget the wine pairing -- it's time for a pasta water pairing.
Now that you've learned how to harness the power of pasta water, don't stop there. To always have pasta water ready to go for this drink and
more, you can freeze in cubes. This is also handy to have around if you, like
us, accidentally drain the pasta water into the sink after cooking but need
some for a sauce.
And if you’re still unsure about eating or drinking that
liquid gold, you can always use it to wash your dishes as the starch acts as a
natural detergent. Whatever you do, don’t throw it away.