This savoury take on the Martini dates back to late 1800s San Francisco. This recipe is part of The Alchemist‘s series of cocktails you should know.
• 2.5 oz gin or vodka
• 0.5 oz dry vermouth
• Garnish: 2 cocktail onions, skewered
• 2.5 oz gin or vodka
• 0.5 oz dry vermouth
• Garnish: 2 cocktail onions, skewered
• 2 oz blanco tequila
• 1 oz orange liqueur such as Cointreau
• 1 oz freshly squeezed lime juice
• Garnish: Salted rim, optional lime wedge
• 1 sugar cube
• 2 dashes Angostura bitters
• 1.5 oz bourbon or rye whisky
• Garnish: cocktail cherry, orange slice (optional)
• 1 cinnamon stick
• 2 oz DEVINE Glen Saanich Single Malt Whisky
• 0.25 oz toasted pumpkin seed orgeat (see note)
• 10 drops Ms Betters Chocolate Bitters
• 2 dashes Angostura bitters
• 1.5 oz Tanqueray gin
• 0.5 oz Luxardo Limoncello
• 0.5 oz Aperol
• 0.5 oz lemon juice
• 1 oz homemade raspberry syrup (see below)
• Garnish: lemon twist
• 1 oz Bombay Sapphire Gin
• 0.75 oz Bitter Bianco
• 1 oz Cocchi Americano
• 3 sprays crème de violette (violet liqueur)
• Garnish: Dehydrated lemon wheel
• 0.75 oz Tanqueray No. Ten Gin
• 0.75 oz Appleton Estate Reserve Blend
• 0.5 oz Aperol
• 0.5 oz Lime
• 0.5 oz Honey Ginger Syrup
• 2 dashes of Lavender Bitters
• 2 oz Cava
• Grapefruit Peel
• 1 oz brandy
• 1 oz Red Hibiscus Vermouth
• 0.5 oz Sons of Vancouver amaretto
• 1 oz apple cider
• 0.25 oz freshly squeezed lemon juice
• Garnish: Cinnamon stick
• 1.5 oz dry gin
• 1.5 oz White Chamomile Vermouth
• 2 dashes orange bitters
• Garnish: Lemon twist
• 1.5 oz gin
• 0.5 oz dry vermouth
• 2 dashes The Japanese Bitters Umami Bitters (or to taste)
• Garnish: cocktail olives or pickled mushroom (optional)