Category: recipes

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Original Recipe: Cherry Blossom Cocktail

As you have probably been able to gather from my posts of cocktail events in March and April and of my non-alcoholic Sakura Sparkler recipe, I’ve got a thing for cherry blossoms.  As I’ve noted, cherry blossoms are not only beautiful but also edible, meaning you can use them in your cocktails.  In this post I have another such recipe for you.  And this one uses cherry blossoms in three different ways.  For lack of a more imaginative description, I’m calling it the Cherry Blossom Cocktail:

Cherry Blossom Cocktail

There are other ingredients, but let’s start with our three cherry-blossom constituents.  The first is the cherry-blossom garnish, visible in the picture and plucked from a local tree (if you don’t have your own tree, ask a neighbor – most won’t deny you a lone blossom).  The second is Sakura Cherry Blossom Honey Syrup, which I used in my Sakura Sparkler recipe and is available on Amazon.  And the third is Cerasum, a new aperitivo from D.C.’s own Don Ciccio & Figli.  Don Ciccio explains that Cerasum is made from three different kinds of cherries, sakura blossoms, and “10 selected roots and herbs,” pursuant to a recipe dating back to 1906.  What it is is delicious – not sweet like many cherry-flavored liqueurs but tart, adding a distinctive flavor to the drink.

These cherry-blossom influences are accompanied by gin and freshly squeezed lemon juice.  They combine to produce a bright and tangy cocktail with cherry, citrus and light floral and herbal flavors.  It’s just the cocktail for enjoying the cherry blossoms on a nice spring day.

Here is the recipe:

Cherry Blossom Cocktail recipe
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Cherry Blossom Cocktail

Celebrate cherry-blossom season with this cocktail, which mixes gin with flavors of cherries and cherry blossoms.
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: Sour
Keyword: cherry blossom cocktail
Servings: 1 cocktail
Calories: 226kcal
Author: Geoffrey Wyatt

Ingredients

  • 1 oz. gin I used Botanist
  • 1/2 oz. Cerasum
  • 1 oz. Sakura Cherry Blossom Honey Syrup
  • 1/2 oz. freshly squeezed lemon juice
  • 1 cherry
  • 1 cherry blossom

Instructions

  • Combine the gin, Cerasum, cherry blossom honey syrup and lemon juice with ice in a shaking tin.
  • Shake vigorously and strain into a coupe.
  • Garnish with a cherry and a cherry blossom.

Enjoy!

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Dry Recipe: Sakura Sparkler

As foretold in my March cocktail events round-up, cherry blossom season is upon us.  This year, celebrate not merely by getting outside to see them, but by adding them to your drinks.  I’ve already offered you a recipe that uses an edible flower as garnish in the Blood Orange Daiquiri.  And cherry blossoms (or sakura) are also edible and thus fair garnish game.  You can even find cherry blossom comestibles on Amazon if you don’t have a tree of your own at hand.  We’ll get to that, but first let me introduce you to what we will be making:  a refreshing, non-alcoholic, sparkling beverage called the Sakura Sparkler:

Sakura Sparkler

Like my previous non-alcoholic cocktails (see the Mexican Candy Soda and the Actually Dry Martini), this one is made with Seedlip’s Garden 108.

The cherry-blossom component comes in two parts.  First, the drink itself includes a Sakura Cherry Blossom Honey Syrup, which provides a sweet floral flavor that goes well with the Garden 108 and is balanced against freshly squeezed lemon juice.

Second, I took some dried cherry blossoms and made ice cubes out of them.  Dried cherry blossoms are available on Amazon; so are large ice cube trays.  Making cherry-blossom ice cubes is simple.  If you’re working with the dried variety, rinse them thoroughly to remove the salt.  (If you’ve got fresh cherry blossoms, you probably still want to wash them.)  Next, fill the tray with water and drop a couple cherry blossoms in each cube.  If you’re working with dried cherry blossoms, you might want to gently unfold them in the water, and I pushed mine toward the bottom of the tray so they would be more visible from the surface of the ice when frozen.  Finally, place them in the freezer and allow to freeze.

Mine came out looking like this:

Cherry Blossom Cubes

Put these all together and you have a refreshing, alcohol-free drink perfect for welcoming spring.  Here is the recipe:

Sakura Sparkler recipe
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Sakura Sparkler

Enjoy the Sakura Sparkler, a Seedlip-based cocktail perfect for spring, featuring cherry-blossom honey syrup and cherry-blossom ice cubes.
Prep Time10 minutes
Total Time10 minutes
Course: Drinks
Cuisine: Mocktail
Servings: 1 cocktail
Calories: 70kcal
Author: Geoffrey Wyatt

Ingredients

Cocktail

  • 1 1/2 oz. Seedlip Garden 108
  • 3/4 oz. Sakura Cherry Blossom Honey Syrup
  • 3/4 oz. Freshly squeezed lemon juice
  • soda water

Ice cubes

  • cherry blossoms

Instructions

Ice cubes

  • In advance of making the drink, fill large ice cube tray with water.  Add 1 to 3 cherry blossoms per cube.  If working with dried cherry blossoms, be sure to rinse the salt off the flowers before adding.  Try to orient the flowers in the cube so they will appear near the surface when the ice freezes.  Leave in the freezer until completely frozen.

Cocktail

  • Combine the Seedlip, syrup and lemon juice in a shaking tin with ice.  Shake vigorously and strain into rocks glass.
  • Add cherry-blossom ice cube.
  • Top with soda water and stir gently to combine with the other ingredients.

Enjoy!

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Original Recipe: Blood Orange Daiquiri

In the last few posts, I’ve focused on blood orange.  First I offered the Desert Orange, a “margarita for winter” of sorts.  Next I featured the Blood Moon Cocktail, a light and somewhat spicy drink for enjoying astronomical events or really any occasion.  And in my post previewing March cocktail events in the District, I promised a recipe featuring an edible hibiscus garnish.  This is that post.  To help put you in the mood for spring I offer you a blood orange daiquiri:

Blood Orange Daiquiri

The daiquiri has a special significance for me.  It was nearly a decade ago at the Columbia Room – when it was still just a backroom in the old Passenger – that Derek Brown first taught me (and a roomful of other guests) how to make one according to the traditional recipe:  2 ounces of aged rum, and 3/4 ounces each of simple syrup and lime juice.

It was life-altering.  I had taken a bartending class in college, where we learned that daquiris were frozen drinks made with rail rum and sour syrup.  The traditional recipe was so much better, and it re-awakened my interest in mixing drinks.

So I thought it fitting to celebrate the arrival of spring with a fresh take on the classic that marked a spring of sorts in my drink-crafting hobby.  I started with aged rum (Appleton 12-year) and used freshly squeezed blood orange juice in place of the usual lime.  Blood orange juice is sweeter than lime juice of course, so I dialed back the sugar.  (In this case, the syrup was hibiscus flower syrup, about which more in a minute.)  I also added Campari and Calvit’s Tomatillo-Tamarind-Hibiscus shrub.

The garnish has two parts.  The base is a blood orange wheel, placed horizontally on top of the crushed ice that fills the glass.  On top, I placed an edible hibiscus flower from Wild Hibiscus Flower Co., which offers the flowers in syrup (which, as I noted above, I used as a substitute for simple syrup).  Although it isn’t depicted above, I also added a paper straw.  (The garnish looks great but isn’t easy to sip around.)

I had a lot of fun with this drink.  As daiquiris tend to do for me, this one went down fast.  Let me know what you think!

Here’s the recipe:

Blood Orange Daiquiri recipe
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Blood Orange Daiquiri

Urge spring forward with this blood orange daiquiri, featuring rum, Campari, blood orange and hibiscus, and garnished with a hibiscus flower that anticipates the coming season.
Prep Time6 minutes
Total Time6 minutes
Course: Drinks
Cuisine: Sour
Servings: 1 cocktail
Calories: 225kcal
Author: Geoffrey Wyatt

Ingredients

  • 1 1/2 oz. aged rum
  • 1/2 oz. Campari
  • 1 oz. freshly squeezed blood orange juice
  • 1/4 oz. Calvit's Tomatillo-Tamarind-Hibiscus Drinking Shrub
  • 1/4 oz. Wild Hibiscus Flower Co. syrup
  • 1 dash Fee Brothers Aztec Chocolate Bitters
  • 1 dash Bittermens Hellfire Habanero Cocktail Shrub
  • blood orange wheel
  • Wild Hibiscus Flower Co. edible hibiscus flower

Instructions

  • Combine the rum, Campari, juice, shrubs, syrup and bitters in a shaking tin and set aside.
  • Fill a rocks glass with crushed ice.
  • Add ice to the shaking tin, shake contents vigorously and strain into the rocks glass.
  • Garnish by laying a blood orange wheel horizontally atop the drink and placing an edible hibiscus flower on top of the wheel.
  • Add a paper straw, trimmed as necessary.
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Original Recipe: Blood Moon Cocktail

The end of January brought us an unusual astronomical event:  a super blue blood moon.  It was a combination of three phenomena:  a super moon, where the moon is closer to Earth and therefore brighter; a blue moon, meaning the second full moon in a month; and a blood moon, which denotes the reddish hue caused by a lunar eclipse.  But Washington, D.C. was not optimally situated to view the “blood” portion of the event.  To make up for that fact and to celebrate the occasion, I prepared a Blood Moon cocktail:

Blood Moon cocktail

Like my last recipe for the Desert Orange, this recipe features blood orange, which is in peak season from January to March.  But here it functions only as a garnish – a red citrus wheel that serves as my “blood moon” proxy.  The drink itself relies on a sibling citrus – grapefruit juice.  The spirits are Campari, which complements the citrus nicely, and Ancho Reyes Verde, which adds a little kick.

The result is a light and refreshing drink that would do well on any night, super blue blood moon or not.  And by “light” I don’t mean just easy to drink.  Although the Campari and Ancho Reyes Verde flavors are definitely detectable here, they together comprise only 1 1/2 ounces of the recipe.  Grapefruit juice is the primary ingredient, and there is no high-proof spirit.  That means the drink is lower proof and lower-calorie than your typical cocktail – call it about half strength on both scores.  So make yourself a couple rounds!

Here is the recipe:

Blood Moon recipe
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Blood Moon

Try my Blood Moon cocktail, a light and refreshing drink made in anticipation of the super blue blood moon, but fit for sipping on any occasion.
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: Sour
Servings: 1 cocktail
Calories: 124kcal
Author: Geoffrey Wyatt

Ingredients

  • 1 oz. Campari
  • 1/2 oz. Ancho Reyes Verde
  • 2 oz. freshly squeezed grapefruit juice
  • blood orange wheel

Instructions

  • Combine Campari, Ancho Reyes Verde, and juice in a shaking tin with ice and shake vigorously.
  • Strain into a rocks glass.  Add a large ice cube.
  • Garnish with blood orange wheel.

Enjoy!

Missing some ingredients?  You might be able to have them delivered.  Check out our comparative review of liquor delivery services.

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Original Recipe: Desert Orange

I’ve been inspired by the cocktail recipes I’ve been seeing this season making use of blood orange, which is in peak form from January through March.  (One example:  the brûléed blood orange spiced winter gin and tonic at Craft & Cocktails.)  So in addition to experimenting with “dressed can” cocktails this month, I’ve put together a couple of recipes of my own that feature blood orange.  I now present the first of these, the Desert Orange:

Desert Orange

This cocktail combines flavors of smoke, spice, and citrus.  It begins with mezcal as the base spirit, which provides the smoky flavor.  Spice and savory flavors are provided by Ancho Reyes Verde liqueur and a tomatillo, tamarind and hibiscus shrub by Calvit’s.  And the citrus of course comes from freshly squeezed blood orange juice.  To round off the drink, I added a bit of burnt sugar syrup from Tippleman’s and Aztec Chocolate Bitters by Fee Brothers.  I also salted the rim of the glass with pink Himalayan salt.

This is a great cocktail for February.  The smoke and spice keep you warm, while the citrus foreshadows sunny summer days ahead – a margarita for winter, if you will.  Here is the recipe:

Desert Orange recipe
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Desert Orange

Enjoy the Desert Orange cocktail, which combines smoke, spice and citrus that takes advantage of blood orange season.
Prep Time6 minutes
Total Time6 minutes
Course: Drinks
Cuisine: Sour
Servings: 1 cocktail
Calories: 240kcal
Author: Geoffrey Wyatt

Ingredients

  • 2 oz. mezcal I used Mezcal Vago Espadín
  • 1/2 oz. Ancho Reyes Verde
  • 1/2 oz. Calvit's Tomatillo-Tamarind-Hibiscus Drinking Shrub
  • 1/2 oz. freshly squeezed blood orange juice
  • 1/4 oz. burnt sugar syrup I used Tippleman's
  • 1 dash Fee Brothers Aztec Chocolate Bitters
  • blood orange wheel
  • pink Himalayan salt

Instructions

  • Salt the rim of a rocks glass with the salt.  Add a large ice cube.
  • Combine the mezcal, Ancho Reyes Verde, shrub, juice, syrup and bitters in a shaking tin with ice and shake vigorously.
  • Strain into the glass and add an orange wheel as garnish.

Enjoy!

Ingredients that are available on Amazon are linked in the post (the blog may earn a commission if a purchase is made). Missing any other ingredients?  You might be able to have them delivered.  Check out our comparative review of liquor delivery services.

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“Dressed Can” Cocktails for the Super Bowl

Ed.: Remember when I said in the February cocktail events round-up that no one in D.C. was hosting a cocktail-themed event?  Well now you can do it yourself, thanks to this idea for “dressed can” cocktails from Julia (who previously posted about how to make your own Slivovitz).

When you’re hosting guests for a game day, cocktails made in a can are a great way to upgrade the drinks offerings without a lot of legwork (or clean up). These “dressed cans” don’t have to be a can of beer either – soda, juice, or canned wine can all form the base of a delicious drink.

Whether you’re tuning in for the Puppy Bowl or the Super Bowl, game day drinking is also a marathon. I started off easy with a Stiegl Radler, a 2% ABV grapefruit shandy (game day drinking is a marathon after all).

Inspired by a Greyhound cocktail, I doctored the Stiegl up with 1.5oz Tanqueray, ‘Rizzo’ rosemary and grapefruit bitters from Crude Small Batch Bitters, lemon juice (Stiegl is on the sweeter side), and some fresh grapefruit. If you’re a Salty Dog lover, you could rim the can in grapefruit juice and salt, or swap out the gin for tequila to make a Paloma. Bon Appetit published a great list of beer cocktails – next time there’s a Budweiser in the cooler, I might just sneak in a shot of Amaro.

Enjoy, and have a great game day!

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Original Recipe: Raspberry, Rhubarb & Rye

As past posts reveal, I’m a fan of shrubs.  I’ve used them in cocktails like the Autumn Breeze.  And because they are nonalcoholic they also work in mocktails like the Mexican Candy Soda.  In part because of their versatility, I’ve also recommended shrubs as great cocktail-themed gifts.  In that vein, I was recently given a gift of a rhubarb shrub from Tulip Tree Hill.  I immediately set out to find a good use for it in a cocktail.  And lo, the Raspberry, Rhubarb & Rye was born:

Raspberry, Rhubarb & Rye

The inspiration for this drink was the strawberry-rhubarb preserves my grandmother always had on hand when I was a kid.  I figured raspberries would do just as well as strawberries and are a bit easier to use in cocktails.

That proved true, but these ingredients needed a little support to stand up against the base spirit – rye, in this case.  I thought it would help to add some sugar and citrus.  For these I used burnt sugar syrup from Tippleman’s and lemon juice.  I also added a dash of walnut bitters.

These additions rounded out the drink nicely, giving it a smooth, tangy and slightly sweet taste.  Although I put this together in January, the spring-summery flavors of rhubarb and raspberry hinted at the warmer days ahead.  This would be a perfect pre-dinner cocktail on a night of an outdoor meal.  Here’s the recipe:

Raspberry, Rhubarb & Rye recipe
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Raspberry, Rhubarb & Rye

This Raspberry, Rhubarb & Rye cocktail combines raspberry and rhubarb flavors to provide a smooth, tangy and slightly slightly sweet cocktail that is perfect for your next happy hour.
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: Sour
Servings: 1 cocktail
Calories: 195kcal
Author: Geoffrey Wyatt

Ingredients

  • 1 1/2 oz. rye I used Whistle Pig
  • 3/4 oz. Tulip Tree Hill rhubarb shrub
  • 3/4 oz. burnt sugar syrup I used Tippleman's
  • 1/2 oz. freshly squeezed lemon juice
  • 1 dash walnut bitters I used Fee Brothers
  • 5 raspberries

Instructions

  • Combine the rye, shrub, syrup, lemon juice, bitters, and three of the raspberries with ice in a shaking tin and shake vigorously.
  • Strain into a rocks glass.
  • Add a large ice cube.
  • Garnish with two fresh raspberries.

Enjoy!

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Dry Recipe: Mexican Candy Soda

I recently posted my first recipe for dry January – the Actually Dry Martini.  With its botanical and vegetable flavors, the Actually Dry Martini might serve as a reasonable mocktail alternative for martini drinkers.  But what about everyone else?  Before January ends I wanted to get one more non-alcoholic recipe up so we have a broader spectrum of tastes covered.  In this post, I present to you the Mexican Candy Soda:

Mexican Candy Soda

For this drink we will once again be making use of the Garden 108 non-alcoholic spirit by Seedlip.  As noted in the Actually Dry Martini post, Garden 108 features flavors of “leaf,” “herb,” and “pod.”  In that post, I used Garden 108 as a reasonable non-alcoholic proxy for gin.  (To temper expectations, I also cautioned that Garden 108 is not really gin.  But that fact is less significant here, where other flavors make the drink less dependent on Garden 108.)

We will also be using a shrub.  In the past, I’ve recommended shrubs from D.C.’s own Shrub District.  (See my gift guide and recipe for the Autumn Breeze.)  For this recipe I tried out one of Calvit’s Shrubs, the Tomatillo-Tamarind-Hibiscus drinking shrub.

The final flavor comes from freshly squeezed grapefruit juice.  I used ruby red grapefruits for the color of the juice and peel.  But the particular variety is not as important as the fact that you use fresh ingredients.  (You’ll note I always include “freshly squeezed” to describe fruit juice used in my recipes.  Fresh juice is always important in cocktails, but all the more so in mocktails, where there is no alcohol to hide behind.)  You’ll also need soda water to top off the drink.

These flavors combine beautifully for a light and refreshing drink that makes for a perfect pre-dinner mocktail before a spicy meal.  In fact, that’s partly how I decided on the name here.  I enjoyed one of these mocktails prior to a spicy chorizo stew dinner.  And in researching for inspiration for the name, I found that tamarind is popular flavor in Mexican candy.  That description seemed to fit, and I liked the name, so the Mexican Candy Soda was christened.

Here’s how to make it at home:

Mexican Candy Soda recipe
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Mexican Candy Soda

If you're in the mood for something light and refreshing and alcohol-free, try the Mexican Candy Soda, made with Seedlip's Garden 108, a tomatillo-tamarind-hibiscus drinking shrub from Calvit's Shrubs, fresh grapefruit juice and soda water.
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: Mocktail
Servings: 1 cocktail
Calories: 35kcal
Author: Geoffrey Wyatt

Ingredients

  • 1 1/2 oz. Seedlip Garden 108
  • 3/4 oz. Calvit's Tomatillo-Tamarind-Hibiscus Drinking Shrub
  • 3/4 oz. freshly squeezed grapefruit juice
  • grapefruit peel

Instructions

  • Fill a highball glass with ice.
  • Combine the Garden 108, shrub, and juice in a shaking tin with ice and shake vigorously.  
  • Strain mixed ingredients into the glass and top off with soda water.
  • Garnish with grapefruit peel and add a metal or paper straw.

Note that if you are not observing dry January, I tried a version of this with gin instead of Seedlip, which was quite good.  Tequila or mezcal should also substitute nicely.   However you decide to make it, I hope you enjoy!

This article’s links to Amazon are affiliate links, meaning the blog may earn a commission from resulting sales.

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Dry Recipe: The Actually Dry Martini

I am back with one more martini recipe!  This post will wrap up a string of martini posts that began with my review of the martini service at Requin.  In that post, I promised you a few recipes for making martinis at home.  First I offered my version of the classic martini recipe.  Then I gave you my briny, spicy variation, the Hot and Dirty Martini.  Here I offer you a third and (for now) final variation – fit for dry January – the non-alcoholic Actually Dry Martini:

Actually Dry Martini

As pictured here, this drink is powered by Seedlip Garden 108.  Seedlip describes its products as the “world’s first distilled non-alcoholic spirits.”  The Garden 108 is one of these.  It features flavors of “leaf,” “herb,” and “pod.”  (There’s also another variety – the Spice 94 – described as offering “wood,” “spice,” and “citrus” flavors.)

With its incorporation of gin-like botanicals, Garden 108 struck me as a plausible ingredient for an alcohol-free stand-in for the martini.  Some might object at this point that a non-alcoholic martini is a contradiction in terms, or that using soft ingredients defeats the drink’s purpose.  But I disagree.  For me, the martini’s allure is in its botanical and vegetable flavors, which are uncommon in the cocktail kingdom.

That said, I must manage expectations.  Garden 108 is not gin.  So if you are hoping for an alcohol-free martini that tastes just like the real thing, this recipe is not for you.  But I do think Garden 108’s unique flavors work in a drink with martini-like proportions and profile.  The final product mixes notes of fresh cucumber, earthy brine, and light citrus.  It’s a way to enjoy a month off from drinking without giving up the pleasing complexity of a good cocktail.  And if you’re observing dry January, this recipe gives you excuse to stop your martini glasses from collecting dust.

To make this drink, you’ll need Garden 108 (obviously – available from Amazon and the link above).  You’ll also need Gordy’s Fine Brine, discussed in the recipe post for the Hot & Dirty Martini.  And you’ll need olives and some freshly squeezed lemon juice.  Here’s the recipe:

Actually Dry Martini recipe
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Actually Dry Martini

Looking for a mocktail replacement for the martini?  Try this Actually Dry Martini recipe, featuring Garden 108 by Seedlip.
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: Mocktail
Servings: 1 cocktail
Calories: 5kcal
Author: Geoffrey Wyatt

Ingredients

  • 2 1/2 oz. Seedlip Garden 108
  • 1/2 oz. Gordy's Fine Brine
  • 1 splash freshly squeezed lemon juice

Instructions

  • Place two olives in a martini glass.
  • Combine the Garden 108, Gordy's Fine Brine, and lemon juice in a mixing glass with ice and stir.
  • Strain into the martini glass.

Enjoy!

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Classic Recipe with a Twist: The Hot and Dirty Martini

Back in my review of the martini service at Requin, I promised you a “few posts” of martini recipes.  First I offered my take on the classic martini.  Then I interrupted our martini study to check out the Brothers and Sisters bar at the Line Hotel.  Now I’m back to deliver on the promise of multiple martini recipes.  As I’ve noted, the martini is an old drink that has enjoyed many iterations over the years.  In that spirit, I now offer you a twist of my own on the classic, the Hot and Dirty Martini:

Hot and Dirty Martini

The recipe begins with the classic gin and vermouth ingredients.  But as its name suggests, there are two modifications here:  heat and additional brine.  The heat is supplied by the spicy Ancho Reyes Verde, a green ancho chile liqueur.  It has a savory flavor, which is fitting for a martini.

The chile liqueur also pairs well with additional brine, which “dirties” up the drink.  The brine in this case comes from Gordy’s (of D.C.), which makes a Fine Brine intended for cocktails specifically.

There are several things I like about this combination of ingredients.  The first is that (as noted above) it adds an earthy, savory flavor to the drink.  Don’t get me wrong – I love the classic martini.  In my classic recipe, the prevailing flavor is the herbal profile of the gin, the main ingredient.  But if you’re someone who likes a good Bloody Mary or a martini with a lot of extra olive juice, I think you’ll like what Gordy’s adds to the drink.  And to me, the chile liqueuer was a natural addition.  The chile flavor is compatible with the vegetable-leaning profile of the drink, and I like adding spice to just about everything.  (If you are sensitive to spice don’t worry, it’s not overwhelming.)

The other advantage to this approach is that it’s a lighter drink than a traditional martini, meaning you can have more of them.  Gin comprises only half the recipe here, and the other ingredients are lower proof or nonalcoholic.

And finally, I think it’s good to have a few variations of the martini in your rotation.  You might want to host a martini night, for example, and new options help keep things fresh for martini diehards and might cast the drink in a new, better light for those who have not been won over by the martini in the past.

Here is the recipe:

Hot and Dirty Martini recipe
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Hot and Dirty Martini

Spice up the classic martini with this recipe, which starts with gin and vermouth but adds a chile liqueur and brine to bring you a Hot and Dirty Martini.
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: Spirit-Forward
Servings: 1 cocktail
Calories: 147kcal
Author: Geoffrey Wyatt

Ingredients

  • 1 1/2 oz. gin I used Botanist
  • 1/2 oz. Ancho Reyes Verde
  • 1/2 oz. dry vermouth I used Dolin
  • 1/2 oz. Gordy's Fine Brine

Instructions

  • Place two olives in a martini glass.
  • Combine the gin, Ancho Reyes Verde, vermouth, and brine in a mixing glass with ice and stir.
  • Strain into the martini glass.

Enjoy!