The way many bartenders see it, the French Martini has harmonious components; its main flaw is an absence of acidity. Nick Hartigan of Dreamland in Seattle addresses this imbalance by marrying the French Martini blueprint with that of the Breakfast Martini. “I wanted to put a juicy and crushable sour that can stand up to the onslaught of Bloody Marys and Mimosas during brunch,” he says of the drink, which is composed of gin, Chambord, lemon and local raspberry jam.
- 1 3/4 ounces London dry gin, preferably Fords
- 1/2 ounce Chambord
- 1/2 ounce lemon juice
- 1 barspoon raspberry marmalade
Garnish: lemon twist
- Combine all ingredients in a cocktail shaker with ice and shake until chilled.
- Strain into a chilled coupe.
- Garnish with a lemon twist.