How to Make a Grappafruit Martini, Bull & Bear
A signature Tanqueray martini from Continental Sports Lounge. Citrus and floral notes lead this elegant pour.
♦ Difficulty Level: Moderate
♦ Flavor Profile: Citrus|Bitter|Floral|Sour
BARTENDER Magazine’s Recommended Spirit: Tanqueray Gin
♦ Tanqueray, Lillet Blanc, White Verjus, Ruby Red grapefruit, White grape & Grapefruit Oleo
♦ – .75 Ruby red Grapefruit juice
♦ – .75 White grape and grapefruit oleo*
♦ Tanqueray, Dry vermouth, Simple, Grapefruit, Luxardo Maraschino Liqueur, Sakura, Hibiscus & Orange Bitters, Rosewater Spray
♦ – 2 oz Tanqueray gin / – 0.5 oz dry vermouth / – Splash simple / – Splash grapefruit / – 0.25 oz Luxardo maraschino liqueur / – 0.5 oz sakura syrup* / – 2 dashes hibiscus bitters / – 1 dash orange bitters / * Light rosewater spray with rosewater in atomizer.
2. Tanqueray, Lillet Blanc, White Verjus, Ruby Red grapefruit, White grape & Grapefruit Oleo
3. – .75 Ruby red Grapefruit juice
3. – .75 White grape and grapefruit oleo*
3. *Peel 2 large grapefruits avoiding bitter white pith, add about 30 large green grapes lightly muddled cover with sugar leave in fridge to extract natural sugars from fruit, strain. Garnish – Grapefruit peel expressed – Shake hard – pour in martini glass Bull & Bear Tanqueray, Dry vermouth, Simple, Grapefruit, Luxardo Maraschino Liqueur, Sakura, Hibiscus & Orange Bitters, Rosewater Spray – 2 oz Tanqueray gin – 0.5 oz dry vermouth – Splash simple – Splash grapefruit – 0.25 oz Luxardo maraschino liqueur – 0.5 oz sakura syrup* – 2 dashes hibiscus bitters – 1 dash orange bitters * Light rosewater spray with rosewater in atomizer. *Use 2 teaspoons Sakura powder to 1.5 cups warm water- use mixer to integrate Garnish – Lemon Peel expressed – Shake using fee foam or egg white double strain into martini glass; dehydrated rose petal garnish.
