Cocktail Week: Preserved Meyer Lemon Martini

My friend Jessica gave me a large jar of preserved Meyer lemons, so I spent most of the afternoon thinking up what to do with it. At first, I thought of maybe a salty soda, like those salty plum sodas Vietnamese restaurants serve. That led to thinking about a salty cocktail, which led to a Preserved Meyer Lemon Martini. It’s kind of like a dirty martini, but instead of olive and olive brine, I used the preserved lemon and a bit of the liquid in the jar.

Cocktail Week: Dirty Lemon Martini

The piece of lemon I included with garnish was great — it completely made the drink. Unfortunately, I think I put in too much gin compared to everything else because it tasted like a science project. Next time, maybe I need more dry vermouth. Or maybe I’m just not as big a fan of martinis as I thought.


Stir the gin and dry vermouth in a mixing glass with some ice cubes for about a minute. Stir in the lemon brine. Strain into a martini glass. Top with garnish.

Cocktail Week: The Martinez

To celebrate November (and an excuse to get the BF to make drinks), I’m going to post one cocktail a day for this whole week.

To start us off is The Martinez, which is supposedly the precursor to the ubiquitous martini.  From just the color of this drink, you’d never guess it was related to 007’s drink of choice at all, would you? Other than the gin, it also tastes completely different from a martini.

Cocktail Week: Martinez

While I do like all of the ingredients (maybe not the gin so much), this is certainly the case where the drink is greater than the sum of its parts. It’s thick without being syrupy, warming, slightly sweet, slightly bitter, and complex.

Recipe (via art of drink):
1 oz Plymouth Gin
2 oz Sweet Vermouth
1 Dash Angostura Bitters
2 Dash Maraschino