Name: Gin Blossom Martini
Total time: 3 min
Cuisine: Cocktail
Ingredients: 45 ml Gin; 45 ml Bianco/blanco vermouth; 22.5 ml Apricot eau-de-vie; 2 dash Orange bitters

Gin Blossom Martini
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Glass:

Serve in a Coupe glass

Ingredients:
1 ¹⁄₂ oz	Hayman's London Dry Gin
1 ¹⁄₂ oz	Strucchi Bianco Vermouth
³⁄₄ oz	Apricot (abricot) eau-de-vie
2 dash	Orange Bitters by Angostura

Read about cocktail measures and measuring

Prepare:

Select and pre-chill a COUPE GLASS.
Prepare garnish of lemon zest twist.

How to make:

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

Garnish:

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

Allergens:

Recipe contains the following allergens:

Bianco/blanc/blanco vermouth - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Fragrant apricot eau-de-vie nestles alongside piney gin botanicals with faint sweetness from herbal vermouth.

View readers' comments

Variant:

Eddie Brown

History:

Adapted from a recipe created by Julie Reiner in 2008 as the house Martini for the first menu of her Clover Club bar, which opened in June that year.

More cocktails by Julie Reiner

Nutrition:

One serving of Gin Blossom Martini contains 218 calories

Alcohol content:

2 standard drinks
24.3% alc./vol. (48.6° proof)
27.5 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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Showing 10 of 11 comments for Gin Blossom Martini.
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Reg and Rog

11th November at 22:32

Maybe this is just my pallet for drier libations, but I found this to be a bit on the sweet side. It's good for sure, but I had found another recipe (from Haus Alpenz) that cuts the blanc de Chambery back to 3/4 of an ounce. This did the trick!

Robert Arnold

21st April at 17:43

I've got both Remy's Eau de vi, and also an Apricot Liqueur. So I'm contemplating doing a "field mix" as there is no "real" Apricot Eau de vi in the region. Any suggestions as to a blend? Barspoon Liqueur and the rest, the straight Eau de vi? Something like that?

Melissa Demian

2nd April at 21:17

Like other commenters, I had no apricot eau de vie to hand, but I did have plum (go figure), and I submit that this is a better substitution than either apple or pear eaux de vie. Botanically much closer to apricots of course, and with the same combination of floral fruitiness and astringency. In any case the result is wonderful.

Andre Derailleur

31st May 2024 at 09:00

A fantastic martini. Used a Hungarian apricot eau de vie. So many different botanicals in the mix. Very fragrant. I like a martini with just a touch of sweetness and this is just perfect.

Zachary Taylor

17th March 2024 at 04:41

Delicious. Perfect balance. I use Plymouth, Dolin blanc, Blume Marillen, Regan’s. A touch heavier on the gin.

John Hinojos

7th October 2023 at 00:14

Just got a bottle of Laird's Jersey Lightning Apple Brandy (eau-de-vie) at 100 proof. Used instead of the Apricot eau-de-vie. Turned out great. Not as floral, but the hint of the apple was interesting.

John Hinojos

20th June 2023 at 00:36

Great cocktail. Eau-de-vie helps keep the sweetness down. The herbal flavours of the gin and vermouth shine through with a hint of fruit.

molly haselhorst

25th May 2023 at 20:39

I didn’t have the apricot eau de vie so I used St George’s Pear Brandy (which is clear and 40 percent alcohol). Very tasty. I’ll definitely try the recipe as written when I get the apricot

Peter Shaw

21st November 2022 at 09:17

But, to keep it cold, better to have 30,30,15ml (and maybe have a second after an appropriate interval?) rather than have this volume of martini warming up.

Peter Shaw

9th October 2022 at 05:11

And, thanks to a trip to Tamborine Mountain Distillery, I have now made the proper recipe and the Apricot Eau-de-vie is nicely balanced by the Blanc vermouth.