Robin Wolf, who runs the bar at The Hatch Rotisserie & Bar in Paso Robles, Calif., started experimenting with infusing vermouths in order to introduce new flavors without adding sugars. In this Martini variation, dried rose petals heighten the floral aromatics of Lillet Blanc.
- 2 ounces aromatic gin
- 3/4 ounce dried-rose-infused Lillet Blanc*
- 1/4 ounce Benedictine
- 4 dashes Angostura bitters
- Garnish: lemon twist
Add all ingredients into a mixing glass with ice and stir.
Strain into a coupe.
Express the oil from a lemon peel over the drink.
Garnish with a lemon twist made from the peel.
*Dried-rose-infused Lillet: Add 2 cups Lillet Blanc and 1 Tbsp dried rose petals into a jar and seal. Leave in the refrigerator for 24 hours, shaking the jar several times during that time. Strain through a cheesecloth or coffee filter. Keeps, refrigerated, for up to one month.
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