At Cure in New Orleans, co-owner Neal Bodenheimer believes Arctic temperatures aren’t the right way to approach such a nuanced drink. Instead, he thinks the Martini should be served only slightly chilled and—gasp!—closer to room temperature.
This recipe originally appeared as part of "Are Martinis Better at Room Temperature?"
- 1 ounce Booth's dry gin
- 2 ounces Montanaro bianco vermouth
- 3/4 ounce chilled water
- 14 drops lemon bitters
- 8 drops orange bitters
- Garnish: lemon peel
Add all ingredients into a mixing glass and stir.
Strain into a slightly chilled coupe or Martini glass.
Garnish with a lemon peel.