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.
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