1 oz Hayman's Old Tom Gin
1 oz Noilly Prat Dry Vermouth
1 dash Rothman & Winter Crème de Violette
Stir with ice and strain into a cocktail coupe. Garnish with a lemon twist.
Two Mondays ago, Andrea and I made our way over to the South End to eat dinner at Estragon. For my first drink, bartender Sahil Mehta recommended the Strasbourg; he named it after the official seat of the European Parliament for its ingredients were sourced from four different nations across that continent. With the flower bulbs beginning to appear, I was interested in the floral aspect of this split spirit Martini variation especially after remembering the Pokey Crocus a few days before.