Ice wine martini

This ice wine martini recipe reflects a true love for Canadian produce. Katie uses a bitters made from local haskap berries, but if you can't get your hands on this kind in the UK, opt for another type of herbaceous, earthy bitters.

First published in 2016
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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


Combine all the ingredients in a mixing glass with ice and stir until your desired dilution is achieved
Julep strain into a chilled coupe or martini glass and garnish with a lemon twist. Serve, and enjoy!
First published in 2016

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

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