Martini Riff: That’s That
RECIPE: Paul McGee, Cherry Circle Room, Chicago
Photo: Clayton Hauck
“This Martini variation was inspired by a slightly oxidized 1930s bottle of dry vermouth I acquired for Milk Room,” says Paul McGee about the cocktail he invented for the other in-house bar at the Chicago Athletic Association hotel. “To best approximate it, I chose a combination of a bianco vermouth with some brightness and slight richness and a bone dry sherry with high acidity. The gin is the perfect backbone with heavy spice notes and citrus.”
Ingredients
- 1 1/2 oz. gin
- 1 oz. bianco vermouth
- 1/2 oz. fino sherry
- 1 dash orange bitters
- Tools:barspoon, mixing glass
- Glass:Nick and Nora
- Garnish:orange peel
Preparation
Stir all of the ingredients with ice for 15 seconds, then strain into a chilled glass. Twist the orange peel over the top of the drink and use as a garnish.