Ceci n'est pas une martini.

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A French friend once told me a martini could only be called so if it consists of vodka or gin, and vermouth. Anything more than that, she said, is not a martini. As Margritte pointed out in the late 1920's, we would be lying if we called something that may not be, fact. This is a collection of my very own original creations.
Call them what you like.

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When Pigs Fly

Vodka

1/2 blood orange

1/2 lemon

1 fresh apricot

1/2 tbsp fresh cracked black pepper

14 dashes aromatic bitters

14 dashes creole bitters

14 dashes orange bitters

Start by pitting a fresh ripe apricot and placing it in the bottom of your shaker. Add the cocktail bitters and muddle until you have a soft mash. Juice the lemon and blood orange, reserving a peel from the blood orange. Slice the peel into a manageable piece and rub the inside of the glass with the rind. Do so firmly, ensuring the release of the aromatic oils.

Add the citrus juice to the shaker with the vodka and fresh cracked black pepper. Add ice, shake.

A salty, spicy accompaniment is ideal. I use a Genoa salami, Capicola hot ham, spicy pepperoni, and an aged Italian hard cheese. The fruity spice of the martini pairs perfectly with the rich meats.

I don’t make sweet drinks. Never will. Consider this is my version of frequent requests.