How to Make a Pink Meridian
A signature Tanqueray martini from Post 1917. Citrus and floral notes lead this elegant pour.
♦ Difficulty Level: Moderate
♦ Flavor Profile: Citrus|Floral|Herbal
BARTENDER Magazine’s Recommended Spirit: Tanqueray Gin
♦ 2.0 oz lemon peel infused Tanqueray gin
♦ .25 oz green Chartreuse
♦ Hibiscus tincture float:
♦ Hibiscus tea steeped into Tanqueray with orange blossom water
1. For a 750 mL bottle of gin:
2. Use 2–3 strips of fresh lemon peel (avoid as much white pith as possible).
3. 6–8 hours usually gives a pleasant citrus lift without turning the gin into “lemon gin.”
3. Remove the peel once you get a noticeable lemon note that’s not overpowering.
3. Measure 2 oz lemon peel infused gin
3. .50 oz Pamplemousse liqueur
3. .25 oz green Chartreuse Add ingredients to a Shaker with ice and shake vigorously for 8 seconds Double strain with a Hawthorne strainer and tea strainer (fine mesh) Hibiscus tincture: 250 ML Tanqueray gin 10 g dried hibiscus (broken/coarse petals) Steep for 20 minutes Strain Add 0.25 mL orange blossom water (about 5 drops) You can adjust floral level to your liking by adding more or less of the blossom water Once tincture is competed, you’re going to add roughly 10 drops to coat a top layer of cocktail with Hibiscus. This acts as a natural bitter and floral component as well as visual to elevate the botanicals inside Tanqueray.
