101 Best New Cocktails: Yuliya Martini by Andrii Osypchuk, Blasé Dubai, Dubai, UAE
Andrii Osypchuk, Blasé Dubai, Dubai, UAE
“My cocktail, the Yuliya Martini, is my twist on the vesper martini. Like James Bond named a cocktail after his love, Vesper Lynd, I have named my twist after the love of my life, my girlfriend Yuliya. The vesper martini was a mixture of vodka, gin and Kina Lillet. What many people do not know, is that the formula of Kina Lillet had changed over time, and the Lillet Blanc we know today doesn’t taste much like its predecessor anymore. That is why I have chosen to use Cocchi Americano, which is far closer to the original recipe of Kina Lillet. And as Yuliya has always been my little peach, I thought that crème de pêche was a very suiting ingredient to give my drink a subtle sweetness and femininity. Combine this with a few dashes of absinthe, and the bold flavour of Belvedere, and you have what I believe is an evolution of a classic drink. The Yuliya Martini is extremely low in sugar, only a very small amount of crème de pêche, and garnished with a drop of eucalyptus oil, which is known for its medicinal quality. It’s also a drink that is very easy to replicate, and is balanced in a way that smoothness of Belvedere is not hidden, but enhanced.” Andrii Osypchuk
10 ml (.33 oz) Cocchi Americano
2 dashes absinthe
2.5 ml (.08 oz or .5 teaspoon) crème de pêche
1 grapefruit twist, as garnish
1 drop eucalyptus oil, as garnish
Shake hard over ice and double-strain into a chilled coupette. Add the garnish.
gaz sez: Look here, all ye Vesper haters, and shudder. This guy knows how to fix a flawed classic, and he does it with great style. The absinthe and crème de pêche play so well together you’re going to be amazed. Promise.
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