BY JULIE REINER
Citrus, apricot, juniper
Try serving with perfumed dishes, like saffron rice, or as an aperitif before an al fresco dinner.
Julie Reiner created this drink to be the house martini at her Brooklyn bar, Clover Club. It’s a light, fragrant cocktail that is classic in proportion while pushing the use of eau-de-vie in balance with vermouth. Note that her recipe calls specifically for dry apricot eau-de-vie, not a liqueur such as Rothman & Winter. Once you try it, this easy sipper will become your house martini, too.
1½ ounces (45 ml) gin (Plymouth)
¾ ounce (22 ml) apricot eau-de-vie (Blume Marillen)
¾ ounce (22 ml) sweet white vermouth (Martini Bianco)
2 dashes orange bitters (Regans’)
Lemon peel, for garnish
Stir ingredients with ice and strain into a chilled coupe glass. Garnish with lemon peel resting across the top of the glass.