amethyst martini (thing)
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Those of you who know me well, know that although I respect the sweet liquors, I reserve disdain for those who drink them exclusively. It is a personality defect, I think. However, in early March of this year, a succession of drizzly days brooded upon me. One morning I took my coffee on the porch, and my eye alit upon the thorny brambles that cover the garden wall. Nothing is such a promise of summer as blackberries. And I realized that Chambord was that promise distilled.
I sought an elixir to capture that moment of simultaneous patience and expectation that one exists within those days before the sakura bloom, overcast days of early Spring.
The Chambord tints this drink a shade between pink and lavender, adding a scent of blackberry sweetness that blends with the aromatics of the gin. The dry vermouth knits together the herbal notes in the Chambord with the dusky spices in the gin. I caution against a heavy hand with the Chambord, overmuch and this drink becomes insipid. Rigorous testing indicates that this drink is best founded upon the juniper flavors in Tanqueray.
AudieMcCall asks with trepidation I fear I may provoke your gin-drinker's ire by asking, would this work with a nice vodka as well?
A 1/4 oz is a 1/2 tablespoon, a difficult to obtain measuring spoon.
possibly An Ouroboros original