Yolanda

LyAnna Sanabria, Via Vecchia | Portland, ME

photo: Lizzie Munro
Yolanda

A deep cut from The Savoy Cocktail Book, the Yolanda is something of a candied Martini, building off a base of vermouth complemented by smaller proportions of gin and brandy. While Harry Craddock’s original recipe calls for sweet Italian vermouth, Portland, Maine-based bartender LyAnna Sanabria subs in the semi-sweet Comoz Blanc providing a brighter canvas for her spring-friendly rendition. Bimini Coconut Gin, from Maine’s Round Turn Distilling, and Capurro Acholado Pisco are the lighter stand-ins for the London dry gin and Cognac specified in the pages of Savoy.

Ingredients

Serving: 1

  • 1 1/2 ounces blanc vermouth, preferably Comoz Blanc
  • 1 1/2 ounces blanc vermouth, preferably Comoz Blanc
  • 3/4 ounce coconut gin, preferably Bimini
  • 3/4 ounce coconut gin, preferably Bimini
  • 3/4 ounce pisco, preferably Capurro Acholado
  • 3/4 ounce pisco, preferably Capurro Acholado
  • 1 barspoon rose- and apple-infused Pineaus de Charentes (see Editor's Note)
  • 1 barspoon rose- and apple-infused Pineaus de Charentes (see Editor's Note)
  • 1 drop absinthe, preferably St. George
  • 1 drop absinthe, preferably St. George

Garnish: lemon twist

Directions
  1. Combine all ingredients in a mixing glass, add ice, and stir until chilled.
  2. Strain into a chilled coupe or Nick and Nora glass.
  3. Garnish with a lemon twist.
Editor's Note

Rose- and Apple-Infused Pineau de Charentes
For every 8 ounces of Pineau de Charentes, add six small dried rose buds and 3.5 grams of dried apple. Allow it to macerate for 48 hours then double-strain using a tea strainer.

Tagged: Martini

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