NYC master mixologist Joe Campanale knows how to make a martini for the cooler months: He adds citrusy grapefruit bitters to complement the clean, lightly sweet juniper notes of the gin.
"A grapefruit peel would work as a garnish, too," Campanale says, "but I chose orange, because I find orange oil so comforting, and when you layer in several different types of citrus, you get more complexity."
For this particular drink, Campanale recommends Aviation Gin, which is batch-distilled in Portland, Oregon, for its fresh taste and subtle floral notes. And his other pro tip? Stir, don't shake, so you preserve all of the cocktail's flavor.
The JetMaster Martini
Recipe adapted from Joe Campanale, dell'anima, L'Artusi, Anfora and L'Apicio, New York, NY
Yield: 1 cocktail
Prep Time: 5 minutes
Cook Time: N/A
Total Time: 5 minutes
2 ounces gin, preferably Aviation American Gin
1 ounce dry vermouth, preferably Atsby Vermouth
3 dashes grapefruit bitters (such as Bittermans Hopped Grapefruit Bitters)
Orange peel, for garnish
In a mixing glass, combine the gin, vermouth and grapefruit bitters. Add ice. Stir for 20 seconds. Strain into a chilled martini glass. Garnish with the orange peel. And serve.
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