Easter Cocktail Recipes: Cold Cross Bun Martini

The Cold Cross Bun Martini is inspired by The Barber Shop bar in Sydney where they use a range of tinctures in Martinis and Portobello Road Gin’s the “Not Cross Bun Gin Martini”.

Easter Cocktail Recipes: Cold Crossed Bun Martini

The purpose of the tincture is to add the hot cross bun flavours to the drink, namely raisins, spice, cinnamon and clove. You could also use a winter style gin instead, one that is rich in warm spice notes such as cinnamon, cloves, nutmeg and, all spice to enhance the flavours but in  this recipe, we used a London dry style of gin.

Martinis are a personal choice. If you prefer a wetter style of Martini, by all means go ahead and use more vermouth. If you’d rather substitute Lillet Blanc for the dry vermouth, that can work equally well.

Easter Cocktail Recipes: Cold Cross Bun Martini


  • 60 ml gin
  • 7 ml dry vermouth
  • 2 drops of Hot Cross Bun tincture*

Glassware: martini glass
Garnish: lemon peel cross, whole clove


In a mixing glass filled with ice, add gin, vermouth and stir until chilled. Strain into a chilled martini glass and top with two drops of the hot cross bun tincture. Garnish with a lemon peel cross, held together in place by a whole clove. The Hot Cross Bun garnish is optional.

* To make the Hot Cross Bun tincture, macerate 30 ml of neutral grain spirit of vodka with 5 raisins and 1/8 teaspoon of mixed spice in a small jar. Shake the jar and store in a cool dry spot. The following day, strain the tincture using a cheese cloth or coffee filter and store in a dark glass bottle. You may also like: Essential Guide to Tinctures

Other cocktails in the Easter cocktail recipes series: What’s Up Doc, Rummy Bunny Flip, Hide Nor Hare

Photo by Cocktails & Bars – © Copyright: All rights reserved.

Easter Cocktail Recipes: Cold Cross Bun Martini was last modified: July 28th, 2017 by Corinne Mossati
Corinne Mossati

Corinne Mossati is the Founder/Editor of Cocktails & Bars and popular online magazine Gourmantic. She is named in the Australian Bartender Magazine Top 100 Most Influential List since 2013, is a member of The World’s 50 Best Bars Academy who judges the World’s 50 Best Bars. She has also judged the Australasian Whisky Awards and various national cocktail competitions. Read the full bio here.