Name: Yuliya Martini
Total time: 2 min
Cuisine: Cocktail
Ingredients: 45 ml Vodka; 10 ml Americano bianco; 2.5 ml Peach liqueur; 2 dash Absinthe

Yuliya Martini
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Serve in a Nick & Nora glass

Ingredients:
1 ¹⁄₂ oz	Ketel One Vodka
¹⁄₃ oz	Americano bianco
0.08 oz	Giffard Crème de Pêche de Vigne liqueur
2 dash	La Fée Parisienne absinthe

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Nick & Nora glass.
Prepare garnish of grapefruit zest twist and eucalyptus oil.
SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.
EXPRESS grapefruit zest twist over cocktail and use as garnish.

Allergens:

Recipe contains the following allergens:

Americano bianco - Sulphur Dioxide/Sulphites

Review:

It's surprising what influence just 2.5ml of Crème de Peche has on this subtly flavoured vodka-based cocktail, particularly if you omit the grapefruit twist.

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History:

Created in 2016 by Andrii Osypchuk at Gaucho, Dubai, UAE. Originally made using Belvedere vodka, this drink won the 2015 United Arab Emirates Belvedere cocktail competition.

More cocktails by Andrii Osypchuk

Nutrition:

One serving of Yuliya Martini contains 129 calories

Alcohol content:

1.1 standard drinks
25.9% alc./vol. (25.9° proof)
15.1 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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Will Moss

3 hours ago

Isn't eucalyptus oil very poisonous?

Simon Difford

29 minutes ago

You make a good point! I've amended accordingly. Many thanks for bringing to my attention.

Simon Sedgley

22nd June at 06:27

A very elegant and demure cocktail, perhaps like Yuliya herself. We didn't have Creme de Peche but we did have Creme de Fraise and thought 'why not?'. Really lovely for us.

Andy Parnell-Hopkinson

20th June at 20:51

Sort of nice but a bit weird. Need to fiddle about a bit.

Cassandra Adams

31st March at 19:55

This is a wonderful cocktail, although I did struggle to detect much of the peach over the absinthe. I'd like to try it again with 1 dash absinthe and perhaps a touch more peach and Cocchi.

John Hinojos

6th June 2024 at 00:23

Had this again today with hors d'oeuvres and it was perfect. The absinthe and Cocci work perfectly to create a herbal flavour with an after taste of peach.
Since it is a smaller cocktail, we made a triple recipe for two cocktails and put them into a coupe glass.

John Hinojos

5th August 2022 at 00:00

The ingredients seems a bit odd, but they all work together. Once it has a chance to relax and breathe, you can taste the hint of peach more than when the cocktail is freshly made. It is a small drink so plan accordingly.