Return to amethyst martini (thing)

Those of you who know me well, know that although I respect the sweet liquors, I reserve disdain for [girl drink drunk|those who] drink them exclusively. [the antecedent of this pronoun is not the one you think|It] is a personality defect, [candy is dandy|I think]. However, in early March of this [2003|year], a succession of drizzly days brooded upon me. One morning I took my coffee on the porch, and my eye alit upon the [hedgerow|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.

  • 2 [ounce|oz] gin
  • ½ oz dry vermouth
  • ¼ oz Chambord
Pour ingredients over crushed ice and shake.
Strain into a [cocktail glass].
Garnish with a twist of orange peel.

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 [love is like a bottle of gin|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 makes a man mean|gin-drinker's ire] by asking, would this work with a nice vodka as well?
RESPONSE- Yes, if you use the best dry vermouth ever (essentially turning the vodka into a juniper-less gin), it might come close to an approximation of the [flowers are sweet, but liquor is quicker|balanced flavor] of this drink.

[Qeyser] suggests one pour the Chambord down the side of the glass so that it settles on the bottom.
COMMENT- Such less a mixed drink is nearly a shot, similar to my [Purple Haze].

A 1/4 oz is a 1/2 [tablespoon], a difficult to obtain measuring spoon.
This is not a drink you will be able to order in a bar without calling out the proportions to a steady hand.
I have no doubt that this is not an original cocktail, or even its accepted name. There are many possible combinations of the aforementioned ingredients. To create this drink, I started, from the suggestion of [m_turner], a drink called martini rouge, which consists of 2 oz gin and ½ oz Chambord. I found it too sweet, although the interaction with Tanqueray gin was very pleasant.

possibly An Ouroboros original
gin drinks
purple drinks
[Everything Bartender]

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