Reus Martini
Andrew NapierToo many martinis are ruined by an overabundance of booze and a distinct lack of aromatics. In our mind, the martini should be balanced, clean (unless pointedly dictated otherwise), and elegant. Here, we take a 50/50 approach, keeping things dry and light, but leaning into the savory, herbal character of the vermouth.
Ingredients:
- 1½ ounces gin
- 1½ ounces dry vermouth (preferably one from Reus)
- 1 dash absinthe
- Lemon twist or sprig of lavender, for garnish
Preparation
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Combine the gin, vermouth, and absinthe in a shaker over ice and stir to combined and very cold.
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Strain into a chilled coupe and garnish with the lemon twist or lavender. Finish with a little expressed lemon zest for extra aromatics.
