Bohemian Sapphire

By | October 01, 2014


Stir all ingredients until properly diluted. Pour into a chilled glass. Perfume glass with grapefruit zest.

NOTE: This is my version of a Martinez cocktail, the precursor of the martini. The original calls for a malty gin, sweet vermouth, Luxardo Maraschino, and orange bitters. In my version I make a vermouth on the fly utilizing white wine, Benedictine, and bitters to create a sweet-bitter balance.

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  • 2 ounces Bombay Sapphire
  • ½ ounce Sauvignon blanc (preferably from Marlborough New Zealand)
  • ½ ounce Benedictine
  • Dash of Peychaud's bitters
  • Dash of Angostura bitters
  • Grapefruit zest
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