How To Make A Grapefruit Martini From Joe Campanale
Joe Campanale gives the classic martini a dash of complexity (and grapefruit bitters)
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.
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Recipe adapted from Joe Campanale, dell'anima, L'Artusi, Anfora and L'Apicio, New York, NY
- 2 ounces gin, preferably Aviation American Gin
- 1 ounce dry vermouth, preferably Atsby Vermouth
- 3 dashes grapefruit bitters (such as Bittermans Hopped Grapefruit Bitters)
- Ice
- 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.