The ‘Gin and French’ harks back to the traditional gin cocktails of the 1860’s, when Gin was at the height of it’s popularity in London and the ratios of Gin and Vermouth were equal. Continuing with the heritage theme of this cocktail it’s stirred rather than shaken like the classic Bond Martini, like the Vespa. Somerset Maugham is often quoted as saying that “a martini should always be stirred, not shaken, so that the molecules lie sensuously on top of one another”! I tend to agree with the great Mr Maugham for this recipe.
Although any French vermouth can be used, I enjoy the golden colour and fruitiness that the Lillet Blanc brings it.
Serves 1 – Gluten Free*
- 1.5 oz Gin, an export strength (ABV 43.1% or greater) London Dry Gin works best.
- 1.5 oz Lillet Blanc
- A twist of lemon peel, to garnish
- Place the Gin and Lillet in a mixing glass with a handful of ice and stir gently.
- Strain in to a Martini glass and garnish with a twist of lemon peel
Serve and enjoy responsibly….
*Gluten Free – Although I make every effort to ensure that the ingredients list are gluten free, you should double check at the time of using as manufactures change the base ingredients of their products frequently.