Tonight's cocktail was a bit of an experiment. Scott proclaimed it the Grand Marntini, though I am not sure that's the name I would choose.
When we made the Dry Martini using the older recipe that called for more vermouth and orange bitters, I liked it much better than your standard olive juice martini. On the other hand, orange bitters is not a standard ingredient in most bars. When I was out for a friend's birthday and wanted to order a martini, there was no chance I could get that version. Later when I mentioned it to Scott, he suggested that I could have ordered it with orange liqueur as the orange component, because Grand Marnier, Cointreau, and triple sec are all commonly found bar ingredients in less well-stocked bars. So tonight we tried it with the last of a bottle of Grand Marnier.
The Grand Marntini
Splash Orange Liqueur
2 oz Gin
1 oz Dry Vermouth
Chill a cocktail glass and coat it with orange liqueur. Stir gin and vermouth over ice and strain into the glass.
The verdict: A passable option, preferable to the olive version, in our opinions. The citrus is muted. As always, be sure to use a quality vermouth that hasn't been open for long.
I never thought of a citrus component, but it sounds nice for fall
ReplyDelete