Sapphire Sugar and Spice Martini
- Cuisine: American
- Course: Beverage
- Features: Holiday (Christmas)
Summary:
Apples and cinnamon are the predominant flavors of this seasonal specialty at Lima. For this cocktail, mixologist Andrej Rasevic prefers using a simple syrup made with brown sugar. This recipe makes enough syrup for at least 25 drinks.
(25 servings)
Ingredients:
- 1 cup water
- 1 cup packed light brown sugar
- 1 tablespoon ground cinnamon, for garnish
- 1 teaspoon sugar
- 2 1/2 ounces gin, such as Bombay Sapphire
- 1 1/2 ounces orange juice, preferably freshly squeezed
- 1 1/2 ounces apple cider
- Ice
Directions:
For the simple syrup: In a small saucepan, bring the water to a boil over medium-high heat. Add the brown sugar and cook, stirring constantly, until the sugar has dissolved. Reduce the heat to low and cook about 5 minutes, until slightly thickened. Set aside and let cool to room temperature, then transfer to an airtight container and refrigerate until thoroughly chilled.
For the martini: Combine the cinnamon and sugar on a small plate. Wet the rim of a martini glass and invert, pressing into the cinnamon-sugar mixture. Set aside.
Combine the gin, orange juice, cider and 1/2 ounce of the brown sugar simple syrup in a cocktail shaker filled with ice. Strain into the rimmed martini glass
Recipe Source:
Adapted from Andrek Rasevic at Lima, a Latin American supper club in downtown Washington.
E-mail the Food Section with recipe questions.
