Stanhope and the Austrian Martini

[muckefuck]

Stanhope

• 3 parts dry gin
• 1½ parts apricot brandy
• 1 part passionfruit juice
• 1 part orange juice
• dash of peach bitters [subtitute: Regans' Orange Bitters]
• dash of grenadine

Despite the surface resemblance to the Carla, this turned out a more interesting drink. Every one of the main ingredients came through in sequence in a single sip. This would be a lovely on a warm afternoon; must try it tall sometime.

Austrian Martini

• 3 parts Tanqueray [substitute: Bombay Sapphire]
• 1 part Zirbenschnaps

Stick to the recipe. The chief effect of the Zirbenz in this drink is to amplify the juniper in the gin. With a very smooth gin like Tanqueray, I think the effect might be rather pleasant, but Bombay Sapphire has plenty of junipery goodness as it is, so the end result with this combination is too much of a good thing.

If you're not already a massive fan of retsina (not to mention Pine-Sol), I would give Zirbenz a miss. Both monshu and I found it undrinkable straight and I think it'll be a struggle to find mixed drinks to use it up in. Most of those on the website (mint juleps made with Zirbenz and rye?) aren't very appealing, though there is another Austrian Martini recipe which calls for half as much of it and 1 part dry vermouth, a dilution which just might render it innocuous. Stay tuned...

Comments

[wwidsith.livejournal.com]

Mmm...Austrian martini sounds wonderful.

[darkphuque.livejournal.com]

so, you don't like retsina?

[muckefuck.livejournal.com]

Frankly I can take it or leave it.

[darkphuque.livejournal.com]

I see... I can understand a non-Greek not particularly liking it. Like so many things, its an acquired taste. I love it and, surprisingly, so does Jeff.