Photo by Aaron Graubart

Recipe courtesy Jackson Cannon, Eastern Standard, Boston.

Rosé vermouth is still relatively hard to find. Cannon is famous for making his own from Spanish Garnacha fortified with Cognac and steeped with strawberries and other botanicals.

  • 2 ounces Oxley Cold-Distilled London Dry Gin
  • ¾ ounce rosé vermouth, like Channing Daughters VerVino Vermouth Variation 4
  • ¼ ounce Luxardo il Maraschino Cherry Liqueur
  • Orange peel
  • Luxardo cherry, for garnish

In a mixing glass, stir together the gin, vermouth and cherry liqueur with ice, and strain into a chilled martini glass. Twist the orange peel over the top of the drink to express the oils, then discard. Garnish with cherry.

Published on December 4, 2015