The Continued, Misguided Attempts to Make Pizza-Flavored Booze Happen

Like many things in the booze industry, it started with a press release. Arriving in my inbox in late March, it described a “technically complex” yet “fun” cocktail consisting of olive oil-washed Grey Goose, Lustau Blanco vermouth, and G.E. Massenez Garden Party Dried Tomato Liqueur, garnished with goat-cheese-stuffed charred olives. This was the Pizza Martini from The Flatiron’s Room. Why was one of the country’s most awarded whiskey bars now hawking a pizza-flavored cocktail?

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