- 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
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.