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VICIOUS-VALIANT VALENTI, Shaken Not Stirred

In a recent Berkshire Eagle column, my long-time friend and colleague, raconteur extraordinaire Brian Sullivan, offered a suggestion of drinks to properly celebrate Pittsfield’s 250th anniversary next year. Among them were a “Ruberto’s Revenge” (you have one “every two years”) and a “Bowler You Over” (“One’s the limit”). He also had this brew: “Vicious Valenti — A rum-based heavy hitter named after our man Dan … to be sipped and enjoyed.”

Sully’s column set off an avalanche of needling, ribbing, and speculation, as in “What’s in it.” A mixologist has actually delivered. Our bartendah moonlights as a professor of microbiology and molecular biology at Tufts University, Boston. Here’s his killer formula:

* 2 1/2 ounces of Russian vodka

* 1 ounce of sweet vermouth, Martini & Rossi

* 1 ounce, ruby red grapefruit juice

* 1 ounce grenadine

Shake over ice and serve with ice, add a splash of seltzer, and stir. Joseph, our drinks guru, reminds us when you add the grapefruit juice to the vodka, you get an inappropriate fluff. The grenadine takes care of that, adding a red color. The vermouth smooths the VV.

Can be consumed at your own risk in sips or in excess, as personal taste dictates. A tip of the hat to Sully.

One Response to “VICIOUS-VALIANT VALENTI, Shaken Not Stirred”

  1. Jim Gleason
    October 11, 2010 at 7:41 am #

    If Brian Sullivan was as good as he is inept he’d have won a Pulitzer by now. Pompous ass.