Steakhouse Martini #2
Charred Lemon-Infused Vodka, Chenin Blanc, Domaine Ravignon Floc de Gascogne, Rosemary-Infused Vermouth, Verjus Blanc, Rosemary Liqueur, Peach Liqueur, Pisco, Olive
Bartender Ian Alexander of The Dead Rabbit | New York
Adapted by StarChefs | March 2025 | Photo: Alexander Zeren
INGREDIENTS
Charred Lemon-Infused Vodka:
Yield: 9 liters
250 grams lemon peel
150 grams charred lemon slices, pitted
125 grams charred lemon peel
5 grams crushed coriander seeds
9 liters vodka
1 liter Absolut citron vodka
20 milliliters lemon oil
Rosemary-Infused Vermouth:
Yield: 5 liters
5 liters extra dry vermouth
35 grams rosemary sprigs
¼ gram potassium metabisulfite powder
To Assemble and Serve:
Yield: 1 cocktail
11¼ milliliters Joostenberg Nobel Late Harvest chenin blanc
11¼ milliliters Domaine Ravignon Floc de Gascogne apéritif
10 milliliters verjus blanc
¼ ounce Massenez Garden Party rosemary liqueur
¼ ounce Massenez crème de pêche liqueur
½ ounce Suyo pisco
Cerignola olive
METHOD
For the Charred Lemon-Infused Vodka:
In a large nonreactive container, combine all ingredients. Let sit 72 hours at room temperature. Double strain, bottle, and refrigerate.
For the Rosemary-Infused Vermouth:
In a large nonreactive container, combine all ingredients. Using a Vitamix Commercial immersion blender, gently combine mixture on low speed, leaving small pieces of rosemary intact. Let sit 1 hour at room temperature. Strain, bottle, and refrigerate.
To Assemble and Serve:
In a shaker with ice, add wine, apéritif, verjus, liqueurs, pisco, ¾ ounce Rosemary-Infused Vermouth, and 2¼ ounces Charred Lemon-Infused Vodka. Shake and strain into a martini glass. Garnish with Cerignola olive.
