Orange Bloom Martini

Difford’s Guide
Discerning Drinkers (55 ratings)

Serve in a Martini glass

Ingredients:
1 12 oz Hayman's London Dry Gin
34 oz Cointreau triple sec liqueur
34 oz Strucchi Rosso Vermouth
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill a Martini glass.
  2. Prepare garnish of Luxardo Maraschino Cherry.
  3. SHAKE all ingredients with ice.
  4. FINE STRAIN into chilled glass.
  5. Garnish with maraschino cherry.

Allergens:

Recipe contains the following allergens:

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 8/10
Sweet
Medium
Dry/sour
Sweet to sour 6/10

Review:

Fruity, zesty, delicately herbal orange laced with gin. Modern bartending convention is to stir rather than shake this "Martini" but it's better shaken, as stipulated by Harry Cradock.

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History:

Adapted from the following recipe in Harry Cradock's 1930 The Savoy Cocktail Book.

ORANGE BLOOM COCKTAIL
¼ Italian vermouth
¼ Cointreau
½ Dry Gin
Shake well and strain into cocktail glass and add cherry.

Harry Cradock, 1930

Martini cocktail and its evolution

Nutrition:

One serving of Orange Bloom Martini contains 186 calories

Alcohol content:

  • 1.6 standard drinks
  • 25.44% alc./vol. (25.44° proof)
  • 22.9 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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G. M. Genovese’s Avatar G. M. Genovese
25th January at 18:58
Sticking to the prescribed ingredients, I found this recipe way too sweet. I proceeded to repeatedly cleave down the measures until I was satisfied. And I did this too many times, but it could be blamed on the Cocchi di Torino and Luxardo Triplum. I settled on a 5:2:1 with those. I tried Georgann's mistake afterward (with Noilly Prat dry) and it was a vastly different swill. Still some work to be done. I'm guessing French brands of the latter two ingredients will be more pleasing. You tell me.
Matt’s Avatar Matt
26th November 2024 at 06:24
Not a radical recipe, but a very nice cocktail. Gin and vermouth are obvious, and the Cointreau gives a nice orange twist on the flavor. Obviously sweeter than a Negroni, but if you like Negroni and it's variants I think you'll also like this.
John Hinojos’ Avatar John Hinojos
20th March 2024 at 00:58
Had it again, as it was a delightful as we remembered. Happy Vernal Equinox 2024.
adrian lord’s Avatar adrian lord
18th September 2023 at 20:46
Just knocked up one of these and it is first class. I’m not usually a fan of orange flavours, but here the balance is exquisite.
Nick Bull’s Avatar Nick Bull
1st June 2023 at 18:09
Very much enjoyed this as an after-dinner Martini, constrasting with my usual dry Martini aperitif. I didn’t find it overly sweet, as others have, but then I do have a sweet tooth.

Loved the subtle citrus hints and background herby flavours.
Georgann Meadows’ Avatar Georgann Meadows
17th November 2022 at 00:33
Accidentally grabbed dry vermouth rather than sweet, but ended up with a very pleasant aperitif that might appeal to those finding the original too sweet.
John Hinojos’ Avatar John Hinojos
20th March 2024 at 01:07
Thanks for the tip. I do find it a bit sweet, so will use the dry vermouth next time.
Myxo Gastrid’s Avatar Myxo Gastrid
16th October 2022 at 17:56
tastes like boozy and bitter candied orange peels. like others noted, might be better with more gin or dry curacao
James R’s Avatar James R
27th January 2022 at 00:25
I found it a bit on the sweet end (As one would expect for the ingredients). I would Adjust the ratio to be more gin-forward.
John Hinojos’ Avatar John Hinojos
11th May 2021 at 00:04
Very good for before dinner. We used Dry Curacao for the orange flavour.
Jordan Howse’s Avatar Jordan Howse
15th March 2021 at 22:56
This was much better than I had expected. I used Tanqueray Malacca and it was just perfect for this.