Frostbite Martini
Award-winning bartender, innovator and a leader of the craft cocktail movement, Charles Joly loves infusing aromatic ingredients into spirits to add layers of flavor to even the simplest of cocktails, like this variation on the classic martini. His infuser created for Williams Sonoma has built-in strainers so you can easily flavor gin with a mixture of herbs, citrus and berries. The gin and vermouth need about 24 hours to steep in the aromatics, so plan to start this drink a day in advance. One infuser makes about 12 cocktails.
Ingredients
- 1 bottle (750 ml) gin (preferably Tanqueray No. 10)
- 1 bottle (375 ml) Dolin Blanc
- 15 dashes orange bitters
- 10 fresh thyme sprigs
- 3 fresh rosemary sprigs
- 1 unpeeled orange, thinly sliced
- 1 unpeeled lemon, thinly sliced
- 1 handful blackberries or mixed berries
- 12 strips of lemon zest for garnish
Directions
In a large pitcher, stir together the gin, Dolin Blanc and orange bitters. Set aside.
Using a Crafthouse by Fortessa infuser vessel, arrange the thyme and rosemary sprigs in the bottom of the infuser, wrapping them around the circumference of the glass, and add the first strainer on top. Arrange the lemon and orange slices in the middle section, with the cut sides of the citrus pressed against the glass, and add the second strainer on top. Finally, place the berries in the top section.
Pour the gin mixture into the infuser vessel and refrigerate for at least 24 hours, turning the vessel occasionally.
To make a cocktail, pour 3 oz. (90 ml) of the mixture into a mixing glass filled with ice. Using a bar spoon, stir well until thoroughly chilled. Strain into a chilled coupe glass. Twist the lemon zest strip over the drink to release its oils and drop the strip into the drink. Serve immediately. Makes 12 drinks.
Recipe courtesy of Charles Joly of Crafthouse Cocktails