An Alpine Martini blends crisp London Dry gin with alpine Genepi and a whisper of vermouth for an herbal, refreshing drink that keeps the classic martini silhouette. This cocktail pairs botanical complexity with a subtle anise edge from absinthe and finishes with a rosemary sprig for aromatic lift. The recipe suits home bartenders who value clarity, balance, and a slightly boozy profile. Readers hunting for a memorable gin martini recipe will find practical tips and precise measurements below.
What is an Alpine Martini?
Easy pressure cooker chili-lime chicken recipe
Golden Orchard cocktail recipe: cognac, sauvignon blanc, pear and elderflower
The Alpine Martini adapts the classic martini by introducing Genepi, an alpine herb liqueur, which brings piney, floral notes to the mix. Gin remains the backbone, while a dry white vermouth keeps the drink crisp and balanced. This variation aims for a spirit-forward sip that still feels bright and aromatic.
Many cocktail lovers appreciate how the Genepi heightens the botanical character without overwhelming the gin. Si vous want a martini with an alpine twist, this serves as a compact, elegant option that reads both familiar and novel on the palate.
How do you make an Alpine Martini?
Begin by chilling a martini glass so the final serve stays cold and clean. Prepare a small rosemary sprig for garnish and set aside. Keep all ingredients cold before mixing.
- Fill a mixing glass with ice and add 60 ml gin, 15 ml Genepi, and 15 ml chilled bianco vermouth. Add a dash of absinthe.
- Stir the mixture for about 20–30 seconds until well chilled and slightly diluted. Strain into the pre-chilled martini glass.
- Peg a rosemary sprig to the rim so its aroma meets the nose as you sip.
Stirring rather than shaking preserves the silky texture and clarity typical of a martini. The rosemary garnish introduces citrusy, resinous aromatics that complement the Genepi and gin.
Which ingredients and measurements are needed?
Precise proportions make a dependable Alpine Martini. The recipe below reflects a single serving and uses well-known styles rather than mandatory brands. Substitutions work, but aim for a clean, herbaceous gin and a dry bianco vermouth.
| Ingredient | Measure | Notes |
|---|---|---|
| Hayman’s London Dry Gin | 60 ml | Classic, juniper-forward base |
| Bigallet Genepi Grand Tetras | 15 ml | Alpine herbal liqueur |
| Strucchi Bianco Vermouth | 15 ml | Chilled; keeps drink dry and aromatic |
| La Fée Parisienne absinthe | 1 dash | Rinse or a small dash for anise lift |
What glassware and garnish work best?
A chilled martini glass serves both form and function for this cocktail. The shallow bowl helps the aromatic rosemary sit near the rim so scents reach the drinker first. Pre-chilling the glass prevents rapid dilution and keeps the texture crisp.
Garnish with a fresh rosemary sprig pegged to the rim for visual elegance and aromatic depth. A light twist of lemon would be optional, but the rosemary complements the alpine notes more directly and leaves the palate focused on herbal interplay.
What allergens, nutrition and alcohol details should you know?
This recipe contains vermouth, which can include sulphur dioxide and sulphites as preservatives. Anyone sensitive to sulphites should choose an alternative or omit the vermouth. Always check product labels when allergies are a concern.
- Allergen: Bianco vermouth may contain sulphites
| Nutrient | Per serving |
|---|---|
| Calories | 193 kcal |
| Standard drinks | 1.9 |
| Alcohol by volume | 29.06% |
| Pure alcohol | 26.3 g |
Andrew Cole focuses on everyday drinks, from warm comfort beverages to refreshing options. His writing emphasizes balance, clarity, and ease of preparation.
