Ever get in a bit of a rut?
You know what you like (ahem, Manhattans and Margaritas and anything with Green Chartreuse…) and you get in a habit of generally sticking to those few items. You know a lot more cocktail recipes, but usually when you’re making a drink, it’s the end of a long day and you just don’t feel like thinking that hard.
Oh yeah, I’ve been there.
There are SO MANY truly great cocktails out there, it’s easy to get set on a few classics and forget the rest. So when Chris randomly mentioned that he’d like a gin martini – well it definitely caught me off guard.
WORTH A SECOND LOOK
So this week’s cocktail is about as classic as it gets. A classic Gin Martini made with Tanqueray and one of our favorite Vermouths: the lovely La Quintinye, plus a splash of orange bitters to keep things interesting.
The cocktail is beautifully balanced with the dry vermouth enhancing the botanicals in the gin. The barrel-aged orange bitters add another aromatic element and the lemon oil from the garnish adds just enough weight to the drink to tie all the ingredients together.
This one might have just earned it own spot on my “go to” list after all!
- 2 oz London Dry Gin Tanqueray
- 1 oz Dry Vermouth La Quintinye Vermouth Royal Extra Dry
- 1 dash Orange Bitters Fee Brothers Gin Barrel Aged Orange Bitters
- Add all ingredients to a mixing glass
- Add ice and stir to chill and dilute
- Strain into a coupe
- Garnish with an expressed lemon peel
Did you spend some time trying some different ratios? I think i’m moving away from the super strong to the more than mild mannered versions of ratios. I’m liking a 2.5 oz of gin to about a .5 oz of vermouth. The orange bitters dash will vary though from one heavy to two light. Again depending on what gin and vermouth I have on hand. Waugh’s version here is also excellent. (The one with the Tanqueray and the Plymouth) A bit more “complicated” but in my mind, worthy. http://punchdrink.com/articles/in-search-of-the-ultimate-best-gin-martini-recipe/
Thanks Eric, we will definitely have to try a few different ratios as you suggested. I agree the specific gin / vermouth matters quite a lot too. But I am not one to shy away from cocktail R&D projects! 🙂
That first paragraph was a perfect description of me as I was reading it: sitting down with a Manhattan after a long day!
I like that you are not afraid to go bold with the vermouth and actually feature it in the cocktail as it should be, in comparison with the ultra-dry modern craze of wafting the bottle in the general vicinity of the mixing glass. I prefer more of a 3:1 ratio myself, and like a “perfect” equal mix of sweet (blanco or something like Lillet) and dry, but that’s the thing about Martinis: everyone’s got their perfect version!
I too love to add a dash of bitters to round things out and keep it interesting and also garnish with a twist (never could get the fascination with olives in a drink). What’s more, I even serve it in glassware almost identical to yours! I think the only thing I’d really change would be the gin: bump it up to Tanqueray 10 and now we’re talking. 😉
Another great post!