Name: Bartender's Martini
Total time: 3 min
Cuisine: Cocktail
Ingredients: 30 ml Gin; 22.5 ml Fino sherry; 22.5 ml Red quinquina e.g. Dubonnet, Byrrh; 22.5 ml Dry vermouth; 15 ml Grand Marnier

Bartender's Martini
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Serve in a Martini glass

Ingredients:
1 oz	Hayman's London Dry Gin
³⁄₄ oz	Lustau Jarana Fino Sherry
³⁄₄ oz	Dubonnet, Byrrh etc. rouge light quinquina
³⁄₄ oz	Strucchi Dry Vermouth
¹⁄₂ oz	Grand Marnier or other cognac orange liqueur

Read about cocktail measures and measuring

Prepare:

Select and pre-chill a MARTINI GLASS.
Prepare garnish of orange zest twist.

How to make:

SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.

Garnish:

EXPRESS orange zest twist over the cocktail and use as garnish.

Allergens:

Recipe contains the following allergens:

Fino sherry, Dry vermouth - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

This aromatic Martini with a florish has rich orange notes followed by a dry fino sherry finish.

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Nutrition:

One serving of Bartender's Martini contains 167 calories

Alcohol content:

1.5 standard drinks
19.03% alc./vol. (19.03° proof)
21.4 grams of pure alcohol

More Martini-style cocktails

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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John Hinojos

15th October 2023 at 00:13

Was undecided if I wanted to try this as it looked a bit on the sweet side. We were surprised by the final cocktail. While there is sweetness to the cocktail, it is acceptable to this dry cocktail drinker. The sherry is a distinctive and all the herbals work well together.

Alan Brown

25th January 2023 at 17:41

I enjoyed this, but it is much more to my taste if the gin is upped to 45ml and the Grand Marnier to 30ml

Simon Difford

27th January 2023 at 17:49

Our previous recipe was too large to fit the glass so I have scaled back and while doing so, moved to proportions nearer to your recipe. Many thanks, Alan.

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