NICK’S MAR­TINI

Toronto Life - - Food & Drink -

Lon­don Dry Gin (like Fords or Beefeater 24)

dry French ver­mouth (Dolin Dry is the best avail­able at the LCBO)

Re­gans’ No. 6 or­ange bit­ters (found at BYOB on Queen West) Chill a mix­ing glass by pack­ing it with ice. Stir vig­or­ously, then strain off the wa­ter. Add the gin, ver­mouth and bit­ters, stir gen­tly, then im­me­di­ately strain into a chilled mar­tini coupe. Gar­nish with a sin­gle cock­tail olive. “When it’s icy-cold and prop­erly mixed, there’s noth­ing bet­ter.”

Dil­lon’s Rose Gin

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