Martini Sour

2 oz Gin
1 oz Dry vermouth
1 oz Simple syrup (1:1)
1 pn Tartaric acid powder (1 g)
1 pn Wine tannin (scant, optional)
1 twst Lemon peel (or orange)
Instructions

Combine at room temperature, stirring to dissolve acid. Once dissolved, stir with ice and strain into a chilled coupe. Twist and discard an orange or lemon peel.

Notes

Liu: "What I did was increase the pH of the dry vermouth until it got to around the acidity of lemon or lime juice (2.3 ish pH) and then mixed a standard 4:2:1 Daiquiri ratio. I then added simple syrup until the drink tasted more 'neutral' as a result of mutual taste suppression."

Cocktail summary
Created by
Kevin Liu, Craft Cocktails at Home. Inspired by Stephen Shellenberger, Pomodoro, Brookline, MA.
Year
2013
Is an
authentic recipe
Reference

Kevin Liu, Craft Cocktails at Home, 2013.

Curator
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