In the history of imbibing, the role of garnishes has typically been limited to decoration. Though adding sensational curb appeal, even the best of them were often cast aside on the nearest cocktail napkin. Then Petrossian introduced the Caviarcube and changed everything.
The Caviarcube—a literal cube of compressed caviar—has been around for a few years, topping canapés and oysters. But it took the talent of Bellagio Master Mixologist Ricardo Murcia to truly elevate it to magnificence.
Murcia’s libation, the Caviar Cube Martini ($39), served at Petrossian, marries the petite, briny garnish with Beluga Gold Line Noble Russian Vodka. Murcia describes Beluga as “the Mercedes of vodka,” and he isn’t joking. One sip of the spirit, which originates in an environmentally pure corner of Siberia, takes the palate from zero to 60. In tandem with nibbles of the caviar nugget, it’s safe to say the martini experience might never be the same.
3 ½ oz. Beluga Gold Line Noble Russian Vodka
½ oz. vermouth
1 Petrossian Caviarcube (garnish)
1 cucumber slice (garnish)
Method: Add vodka and vermouth to shaker with ice. Shake vigorously. Strain into martini glass. Add Caviarcube and cucumber slice.