At the reimagined Upper East Side bistro Le Veau d’Or—New York’s oldest French bistro—Sarah Morrissey has created a Martini for the ages. An austere combination of high-proof Old Raj gin alongside González Byass’ fino sherry–based La Copa Extra Seco vermouth and four dashes of orange bitters in a 5:1 ratio, this is a true gin lover’s Martini. The Old Raj and La Copa together are a savory match, and yield an especially dry Martini that gets an aromatic lift by way of the bitters, which are an all too frequent omission in the modern Martini. Here, they are essential. To top it off, Morrissey serves the drink with a highball “sidecar” that consists of the leftover, ginny “dirty ice” and an additional dose of the La Copa vermouth, topped with the exceptionally salty Spanish mineral water Vichy Catalan, and, finally, a lemon peel.
Le Veau d’Or Martini
Sarah Morrissey | New York City
Ingredients
- 2 1/2 ounces Old Raj 110-proof gin
- 1/2 ounce González Byass La Copa Extra Seco fino sherry vermouth
- 2 dashes Angostura orange bitters
- 2 dashes Regans’ orange bitters
Garnish: lemon twist, expressed and reserved for the Salty Vermouth sidecar (see Editor’s Note)
Directions
- Add gin, vermouth and orange bitters to a mixing glass filled with ice.
- Stir until chilled and strain into a Martini glass. Reserve the ice and set aside.
- Express the lemon peel over the glass and reserve.
Editor's Note
Salty Vermouth Sidecar
1 1/2 to 2 ounces González Byass La Copa Extra Seco fino sherry vermouth
Vichy Catalan mineral water, to top
reserved lemon peel
To a small Collins or water glass, add the reserved Martini ice.
Add the vermouth and top with Vichy Catalan.
Garnish with the reserved lemon peel.