{"id":247808,"date":"2025-05-19T19:13:30","date_gmt":"2025-05-19T19:13:30","guid":{"rendered":"https:\/\/peraltafinancing.com\/alcohol\/the-kangaroo-cocktail-a-vodka-martini-is-todays-it-drink\/"},"modified":"2025-05-19T19:13:30","modified_gmt":"2025-05-19T19:13:30","slug":"the-kangaroo-cocktail-a-vodka-martini-is-todays-it-drink","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=247808","title":{"rendered":"The Kangaroo Cocktail, a Vodka Martini, Is Today\u2019s \u201cIt\u201d Drink"},"content":{"rendered":"


\n<\/p>\n

\n

\u201cI probably spent the last 20-plus years not particularly interested in vodka Martinis, for many reasons,\u201d says William Elliott, managing partner and executive bar director at Brooklyn, New York\u2019s <\/span>Maison Premiere<\/span><\/a>. \u201cBut in truth\u2014and really, anyone who knows me knows that I never make statements like this\u2014that changed with one specific vodka.\u201d\u00a0<\/span><\/p>\n

<\/p>\n

The bottle that did it was Truman, a wheat vodka from eau de vie whisperer Hans Reisetbauer. \u201cIt\u2019s just a really, really beautiful distillate, and beautiful on its own,\u201d Elliott says. It deserved a cocktail just as special. Though a Martini would be the natural approach, \u201cI thought that gifting it its own name is a nice thing to do.\u201d To find it, he turned to the archives.<\/span><\/p>\n


\n <\/p>\n

Elliott had first discussed the mostly forgotten Kangaroo with a friend, Thomas Waugh, former head of beverage for Major Food Group. (The Grill, one of the group\u2019s Manhattan restaurants, has one on the menu.) Elliott was glad to \u201cfind such a rare excuse to feature vodka so wholeheartedly,\u201d and in a way that was simultaneously familiar and new. Maison Premiere\u2019s Kangaroo, introduced last month, also includes a split of Rockey\u2019s Botanical Liqueur and a bianco vermouth from Mauro Vergano. \u201cIt\u2019s got flavor in a way that a lot of vodka Martinis feel kind of hollow,\u201d Elliott says. But, of course, \u201cit\u2019s really just a vodka Martini, at its core.\u201d<\/span><\/p>\n


\n <\/p>\n

So what, exactly, sets a Kangaroo apart? In the technical sense, not much. The name seems to have been a World War II\u2013era blip. Though vodka Martinis popped up in the early 1930s, gin was much more commonly the base spirit of choice. But in the wake of war-related trade interruptions, the literal bombing of several gin distilleries in England, and a strong postwar marketing push by Heublein (the domestic producer and distributor of Smirnoff), U.S. bartenders began to embrace alternatives. Many classic vodka cocktails\u2014the Moscow Mule<\/a>, the Screwdriver<\/a>\u2014originated during wartime and the years following.<\/span><\/p>\n

<\/p>\n

The Kangaroo was likely created in the early 1940s by Oscar Haimo, at the time head bartender at the Pierre in New York City. He called it the \u201cKangaroo Kicker,\u201d a rumored tribute to the Australian soldiers fighting alongside the Allies. (Haimo clearly had a patriotic streak: He also invented a rum cocktail called the General MacArthur.) In Haimo\u2019s 1943 book <\/span>Cocktail Digest, <\/span><\/i>the Kangaroo Kicker recipe is given as: \u201c2 oz. vodka, 3\/4 oz. French vermouth, shaken, served with a twist.\u201d<\/span><\/p>\n<\/p><\/div>\n

\n

\u201cI came across the drink years ago, just from reading through different historical books I got my hands on,\u201d says Jess Kanter-Chau, bar manager at <\/span>Fifty Fifty Wine + Martini Bar<\/span><\/a> in Chattanooga, Tennessee. When the drink came up again while Kanter-Chau was doing research for Fifty Fifty\u2019s bar program ahead of its spring 2024 opening, she knew what to do.<\/span><\/p>\n

<\/p>\n

The Kangaroo, says Kanter-Chau, took well to the bar\u2019s 50\/50 approach to Martinis\u2014but instead of spotlighting a standout vodka, she found the drink \u201cgave us the playroom to have vermouth be as important [as], if not more important than, the spirit.\u201d Their 50\/50 Kangaroo is made with Casa Mariol\u2019s vermut blanco; the second half is Tito\u2019s (to keep things approachable), finished with orange bitters and orange and lemon zest. But Kanter-Chau says the conversation-starter name, as much as the contents, helps lure people in.\u00a0<\/span><\/p>\n

<\/p>\n

The Kangaroo ended up at the <\/span>Sugar House<\/span><\/a> in Detroit via similar means. The deeply researched menu is anchored by more than 100 cocktail classics, dating mostly from the 1850s to the 1930s. The Kangaroo, explains general manager Jordan Bell, helps fill the vodka niche for customers while still nodding to \u201cthe classic representatives of the decades around the turn of the century, those boozy two-part cocktails.\u201d<\/span><\/p>\n

<\/p>\n

In the early days of the Martini, Bell says, the formula was a little looser than it is now. \u201cEspecially in the late 19th century, they hadn\u2019t settled yet on the appropriate aperitif,\u201d he explains. The Sugar House\u2019s adaptation, finished with housemade orange bitters and a fresh orange expression, nods to that ambiguity by using Lillet in place of dry vermouth. \u201cI think that where [the Kangaroo] really shines is when you are absolutely trying to make it something different and let it speak for itself,\u201d Bell says.<\/span><\/p>\n

<\/p>\n

Clearly, despite the inherent parameters, there\u2019s no one way to make this cocktail. The one nonvodka element you\u2019ll see in many takes, citrus bitters, is hardly specific to the Kangaroo and wasn\u2019t part of the original recipe anyway. In one reading, a return to the Kangaroo could be seen as branding more than anything: an appeal to \u201cdeep cut\u201d status in an era where Martinis are everywhere and everything can be a Martini if you try hard enough. But it seems the name functions more often as a way to signal the care that went into the drink and its ingredients\u2014and as an excuse to break from the sometimes one-dimensional \u201cvodka Martini<\/a>\u201d and all its baggage.\u00a0<\/span><\/p>\n

<\/p>\n

\u201cI don\u2019t think it\u2019s a transcendent drink unless you\u2019re using transcendent product. Not all drinks are like that,\u201d says Elliott. Plus, he adds, \u201cthere is something to be said for just having a good name.\u201d<\/span><\/p>\n<\/p><\/div>\n\n","protected":false},"excerpt":{"rendered":"

\u201cI probably spent the last 20-plus years not particularly interested in vodka Martinis, for many reasons,\u201d says William Elliott, managing partner and executive bar director at Brooklyn, New York\u2019s Maison Premiere. \u201cBut in truth\u2014and really, anyone who knows me knows that I never make statements like this\u2014that changed with one specific vodka.\u201d\u00a0 The bottle […]<\/p>\n","protected":false},"author":1,"featured_media":247809,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12029],"tags":[8990,3768,8325,18340,14364,11604,14589],"dealstore":[],"offerexpiration":[],"class_list":["post-247808","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alcohol","tag-cocktail","tag-drink","tag-kangaroo","tag-martini","tag-todays","tag-trends","tag-vodka"],"yoast_head":"\nThe Kangaroo Cocktail, a Vodka Martini, Is Today\u2019s \u201cIt\u201d Drink - 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