The Kitchen
|
Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Courses
  • Dish type
  • Diets
  • Cakes and Baking
  • Occasions
  • Cuisine
  • Everyday and easy
  • Seasonal
Meat and Poultry
Fish and Seafood
Courses
Dish type
Diets
Cakes and Baking
Occasions
Cuisine
Everyday and easy
Seasonal
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Knife skills
  • Cakes and baking
  • Sous vide
  • Pickling
  • Chef tricks
Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

Ice wine martini

by
Katie Ingram
Ice wine martini

PT5M

First published in 2016
Share recipe

Ingredients

print recipe
shopping List

Metric

Imperial

Ice wine martini

  • 60ml of gin, Katie uses Bombay Sapphire Star of Bombay
  • 15ml of red vermouth, Katie uses Cocchi Americano Rosa
  • 15ml of ice wine, Katie uses Tantalus
  • bitters, 1-2 dashes, Katie uses Bittered Sling Western Haskap bitters

To serve

  • 1 lemon, rind cut into strips and curled to make twists
print recipe
shopping List

Method

print recipe
1
Combine all the ingredients in a mixing glass with ice and stir until your desired dilution is achieved
2
Julep strain into a chilled coupe or martini glass and garnish with a lemon twist. Serve, and enjoy!
First published in 2016
Share recipe
img66702.jpg }
Katie Ingram

Katie Ingram is the head bartender at L’Abbatoir in Vancouver, Canada and has a passion for everything bitter, mixable and alcoholic.

NAVIGATE

© Great British Chefs 2022