How to Make a Season’s Gibson
A signature Tanqueray martini from Room 207.
♦ Difficulty Level: Moderate
BARTENDER Magazine’s Recommended Spirit: Tanqueray London Dry Gin
♦ 2.5oz Freezer Door Tanqueray London Dry Gin
♦ 0.75oz Peak Produce Brine (Choose: Chanterelle/ Candy Snap Grape/ Gooseberry)
1. 1. Combine both ingredients in a metallic stirring tin
2. 2. Stir till a dilution of 15% is achieved.
3. 3. Strain into a frozen martini glass.
3. 4. Garnish with pickled produce.
