April 13, 2015 at 9:29 pm


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Recipe by Mihai Fetcu


1 1/2 oz. Veev Vodka

1/4 oz. Porthole infused Dolin Blanc with Granny Smith Apples

1/4 oz. Theo Preiss Eau de vie de Sureau


Add all the ingredients into a chilled mixing glass. Add good quality ice and stir untill all the ingredients are well chilled, diluted and mixed. Strain into a pre-chilled coupette glass, add the garnishes and smile!


Green olive and lemon zest perfumed origami swan


Pre-chilled cocktail coupette


This drink has been invented after a challenge in my bar where all the bartenders had to make a martini twist with a zing. I am a fan of elderflower and I wanted to incorporate that in my drink but I didn’t want to put liquor hence I didn’t want to make it sweet. I like a Martini to be bold but flavourfull so I decided to put some granny smith apples into a porthole and then fill it with dolin blanc. Dolin blanc and apples are a mix made in heaven. As a base spirit, gin is a bit too harsh and vodka was the natural choice since it pairs well with delicate flavours as apple and elderflower. As for the presentation I used a green olive and an origami swan. The origami is sprayed with lemon zest. The first thing when a guest receives that cocktail he takes the origami and touches is so the aroma will be on his hand. Mission accomplished. To put an aswer at the eternal question: how dry is your martini?; i’ve put a vintage Martini tester in the guests glas so that he can see for itself and to be a good subject of engaging with the bartender. Cheers

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