William Elliott’s Martini Variation

William Elliott, Maison Premiere | Brooklyn, NY

photo: Lizzie Munro
Martini Recipe

William Elliott tweaks the classic Martini recipe with a few additions. Gentian-based Avèze, less harsh than its other golden counterparts like Suze and Salers, works together with a blackcurrant cassis to mellow out the drink for a fruity, floral finish. 

Ingredients

Serving: 1

  • 1 3/4 ounce gin, preferably Xoriguer Gin de Mahon
  • 1 3/4 ounce gin, preferably Xoriguer Gin de Mahon
  • 3/4 ounce dry vermouth, preferably La Quintinye Vermouth Royal Extra Dry
  • 3/4 ounce dry vermouth, preferably La Quintinye Vermouth Royal Extra Dry
  • 1/2 ounce Avèze
  • 1/2 ounce Avèze
  • 1/4 ounce cassis, preferably Jacoulot Crème de Cassis de Dijon
  • 1/4 ounce cassis, preferably Jacoulot Crème de Cassis de Dijon
  • 3 drops rose flower water
  • 3 drops rose flower water

Directions
  1. Combine all ingredients in a mixing glass over ice and stir until chilled.
  2. Strain into a chilled coupe.

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