Quince Martini
Quince Martini
Adapted from Quince restaurant, San Francisco.
- 1 ounce chamomile-infused gin (see instructions)
- 3/4 ounce Dolin dry vermouth
- 3/4 ounce. Dolin Blanc vermouth (see Note)
- 1 to 2 dashes bergamot tincture or The Bitter Truth Lemon Bitters (see Note)
- 1 lemon peel for garnish
Instructions: Combine all ingredients, except lemon peel, in a mixing glass or metal shaker. Add ice and stir until thoroughly chilled, about 30 seconds. Strain into a small, chilled cocktail glass. Using a vegetable peeler, peel a lemon peel, squeeze it atop the cocktail, rub it around the glass rim and drop in.
Chamomile-Infused Gin: Place some dry chamomile flowers (be sure they are pesticide-free) in the gin and give a couple of shakes to mix it in. Let sit for 30 minutes. Strain through a fine strainer or cheesecloth.
Bergamot Tincture (Makes one cup):
- 3 to 4 bergamot oranges
- 1 cup overproof vodka or neutral grain spirit
Grate off the skin of the fruit using a Microplane or other very fine grater, removing the rind but none of the white pith. Place into a sealable jar with the vodka or spirit. Let the mixture macerate for at least one month, and give the jar a twist or shake every few days to keep circulating the bergamot peel. Strain with a cheesecloth and store in a sealable jar or dispenser.
Note: Since the bergamot tincture is seasonal, you can substitute lemon bitters. Look for those made by Germany’s The Bitter Truth, available locally. Find the tincture recipe at sfgate.com/wine. Also note that blanc or bianco vermouth is off-dry, and not the same as dry vermouth.
via In new place Quince has a cocktail list – SFGate – Page 2.
