Acidic, fruity, herbaceous, thyme
Few things are better than a martini served with a dish of olives and a hunk of aged pecorino.
The martini replaces the genever of the Martinez with Old Tom gin and pairs it with white vermouth. Light, acidic, and seductively fruity—thanks to the orange curaçao—this clear, peach-tinged beauty is aromatic and astonishingly drinkable. Far from a freak footnote in the development of the classic dry martini, this cocktail could be the best of both worlds—a touch sweet with enough aromatics to pair with a wide variety of foods. Or, a go-to aperitif to ease into the hours after work.
1½ ounce (45 ml) Old Tom gin (Hayman’s)
1 ounce (30 ml) white vermouth (Dolin Blanc)
1 teaspoon orange curaçao (Pierre Ferrand)
Dash of Angostura bitters
Lemon peel, for garnish
Stir ingredients with ice, strain, and pour into a coupe glass. To garnish, twist the peel over the surface of the cocktail to express the oil. Drop the peel into the drink.