The Botanist Holiday Martini Recipe Book

H O L I D AY M A R T I N I R E C I P E B O O K 2023

The Botanist teamed up with top bartenders from around the U.S. to develop unique seasonal martinis. Peruse, recreate, and enjoy these recipes at home featuring your favorite beautifully balanced gin.

Happy Holidays from The Botanist!

TABLE OF CONTENTS

3B MARTINI................................................................. 4 ST. NICK’S NIGHT CAP.............................................. 6 PEACH, PLUM, PEAR................................................. 8 EXTRA CHAI MARTINI............................................. 10 THE NORTHWEST FORAGER................................. 12 JOLLY UP..................................................................... 14 SNOW DAY MARTINI................................................. 16 ONCE BITTEN TWICE SHY...................................... 18 MATCHING PAJAMAS.............................................20 MARTINI NAVIDEÑO................................................ 22 MOONAGE DAYDREAM.......................................... 24 LA VIGILIA.................................................................. 26 PERAS AL BOTANIST.............................................. 28 AUNTY PAM’S COSMO........................................... 30 NOT HOME FOR THE HOLIDAYS MARTINEZ...... 32

3B MARTINI DAVID MOR BAR: LILAC TIGER, TRUCE, THE COACH HOUSE CHICAGO, IL

When I think of the holidays, I think of the aroma of baked goods. From cookies out of the oven to mulled wines on the stovetop, the holidays have a distinct bold and rich aroma that fills the room. I wanted to create a martini variation that plays on the sweetness in the air, and more specifically my mama’s banana bread.

This 3B Martini (Botanist Banana Bread) plays on the flavors of cinnamon, butter, and banana...perfect to warm the body and soul around the holidays.

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3B MARTINI RECIPE INGREDIENTS • 2 oz brown butter-washed The Botanist • 1 oz cinnamon-infused dry vermouth • 1 bar spoon crème de banane • Orange peel

METHOD Measure all ingredients into a mixing glass and stir with ice. Strain the cocktail into a chilled coupe glass.

Express orange oil over cocktail, then garnish with a manicured orange peel.

Brown butter-washed The Botanist: Combine 150 g of liquified brown butter with 750 ml of The Botanist in a container and mix. Let rest, covered, at room temperature, for 2 hours. Then place closed container in a freezer for 24 hours. Remove the container from the freezer and strain the mixture through cheesecloth and fine mesh strainer. Cinnamon-infused dry vermouth: Combine 150 g cracked cinnamon bark and 750 ml dry vermouth in a container. Infuse at room temperature for 3 hours, then fine strain vermouth through cheesecloth and a fine mesh strainer.

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ST. NICK’S NIGHT CAP SARAH AN BAR: JOLENE SOUND ROOM MIAMI, FL

This cocktail is inspired by the popcorn garland: a long-time tradition that I always idolized growing up as an Asian American. This garland tradition dates back to the days of the first colonies with origins unknown, but this tradition represents family to me — gathering during the holidays, spending time with loved ones laughing, and making decorations for the Christmas tree.

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ST. NICK’S NIGHT CAP RECIPE INGREDIENTS • 2.25 oz popcorn-infused The Botanist • .75 oz blanco vermouth • Popcorn • Peppermint bark

METHOD Measure all ingredients into a mixing glass and stir with ice.

Strain into chilled martini glass and serve with a small bowl of popcorn and white chocolate peppermint bark.

Popcorn-infused The Botanist: Pop a bag of buttered and salted popcorn. In a saucepan, heat up 3 tbsp coconut oil and then take off heat. Transfer popcorn into a container, add coconut oil, and gently toss to coat popcorn. Pour The Botanist into the container of seasoned popcorn, give it a gentle stir, and let soak for 1 hour. Strain popcorn from the gin using a strainer lined with cheesecloth or coffee filter, gently pressing the popcorn solids to release remaining gin. Transfer the gin into a freezer overnight. Strain any remaining solidified oils from the gin with a fine strainer and cheesecloth, or coffee filter, bottle, and store in the freezer.

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PEACH, PLUM, PEAR ROSEY SULLIVAN BAR: MONARCH DALLAS, TX

This cocktail was inspired by Christmas fruits, a desire to make simple changes to a classic martini that give it warmer, softer notes for the season, and a festive garnish. The ingredients and name come from the song Peach, Plum, Pear by Joanna Newsom.

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PEACH, PLUM, PEAR RECIPE INGREDIENTS • 2 oz The Botanist • 1 oz pear-infused extra dry vermouth • 6 drops plum-infused Champagne vinegar • 1 dash peach bitters • Fruit leather

METHOD Measure all ingredients into a mixing glass and stir with ice. Strain into a chilled coupe, and garnish with fruit leather on a cocktail pick.

Pear-infused extra dry vermouth: Using very ripe pears, chop 1 cup and add to a container with 1 cup vermouth. Let sit for 3-5 days and strain. Plum-infused Champagne vinegar: Using very ripe plums, chop 0.5 cup and add to a container with 0.5 cup Champagne vinegar. Let sit for 3-5 days and strain. Fruit leather: Add the fruit from the infusions to a blender with a little water to create a purée. Spread thinly and evenly on parchment paper and bake on your oven’s lowest temperature for 4-5 hours. Once set and cooled, cut into any desired shapes.

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EXTRA CHAI MARTINI CHAD SPANGLER BAR: SERVICE BAR WASHINGTON, DC

We wanted to capture the holiday spirit by utilizing warming spices and nutty flavors while keeping the martini true to its form. The chai tea allows soft, sweet flavors of vanilla to enter but helps to balance with a bit of tannin from the tea and warming spices as well.

We can increase the influence of ginger to balance the sweeter spice notes by adding the smallest amount of falernum, while rounding the nutty notes with a bone‑dry, salty sherry. Bianco vermouth gives the proper body and mouthfeel to accommodate the melody of holiday flavors.

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EXTRA CHAI MARTINI RECIPE INGREDIENTS • 2 oz chai-infused The Botanist • 1 oz bianco vermouth • 2 bar spoons fino sherry • 1 bar spoon falernum • Chai black olives

METHOD Measure all ingredients into a mixing glass and stir with ice.

Strain into chilled martini glass, and garnish with chai black olives.

Chai-infused The Botanist: Add 2 tbsp of chai tea and 750 ml of The Botanist to a vacuum sealed bag. Sous vide at 100 °F for 20 minutes. Put vacuum bag in an ice bath to rapidly chill and fine strain after 5 minutes. Chai black olives: Add 1 cup of black olives in oil to a vacuum bag with 1 tsp of chai tea. Sous vide at 100 °F for 1 hr. Remove the bag and allow it to cool before use.

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THE NORTHWEST FORAGER MARK SASSI BAR: NAVY STRENGTH SEATTLE, WA

The holidays can be a busy time and it is important to remember to enjoy the moment and take time for yourself with company you love. Take care of what you forage both inside and outside your home. Forage genuine relationships with friends and family who lift you up. This martini is cool and crisp with subtleties of pomme fruit, caramel, and baking spices with a silky texture that encourages you reflect on your fruity relationships you have foraged this year. The Northwest Forager is delicious on its own, but it is best enjoyed with a friend.

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THE NORTHWEST FORAGER RECIPE INGREDIENTS • 2 oz The Botanist • .5 oz blanc vermouth • .25 oz spiced pear liqueur • 3 dashes artichoke amaro • Lemon peel • Candied ginger

METHOD Measure all ingredients into a mixing glass and stir with ice. Strain cocktail into a chilled Nick & Nora glass.

Express lemon oil and discard peel, then garnish with a piece of candies ginger on a cocktail pick.

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JOLLY UP KELSEY KRACKE BAR: DEAR IRVING NEW YORK CITY, NY

I love when Christmas time rolls around and all the holiday baking spices start to appear. I created the spiced brown sugar syrup with just that in mind. The hint of orange and the coziness of brown sugar help to add spice while giving richness to the martini. Adding the blanc vermouth with a touch of apricot was perfect for making this a lighter and brighter drink. The Botanist perfectly elevates the holiday aromas of stone fruit, citrus, cinnamon and evergreen.

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JOLLY UP RECIPE INGREDIENTS • 2 oz The Botanist • 1 oz blanc vermouth • 1 bar spoon apricot liqueur • 1 bar spoon spiced brown sugar syrup • Orange peel • Cloves

METHOD Measure all ingredients into a mixing glass and stir with ice.

Strain into martini glass. Express orange peel, then trim and insert cloves into the peel before placing on the rim of the glass.

Spiced brown sugar syrup: Combine the following ingredients in a pot and bring to a simmer: 2/3 cup white sugar, 1/3 cup brown sugar, 1 cup water, 5 cloves, 3 cinnamon sticks, 1 whole nutmeg, 3 green cardamom pods, and the skin of 1 whole orange. Simmer for 20 min, then let cool to room temperature and fine strain.

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SNOW DAY MARTINI DAVID FLATMAN BAR: SCREWDRIVER BAR SEATTLE, WA

I wanted this cocktail to stay as true to a classic gin martini (one of my favorite cocktails) as possible.

Infusing winter spice into the vermouth adds complexity and flavors that are sure to spark fond memories of the holiday season and spending time with friends and family.

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SNOW DAY MARTINI

RECIPE INGREDIENTS • 2 oz The Botanist • 1 oz winter spice-infused dry vermouth • 3 dashes orange bitters • Rosemary

METHOD Measure all ingredients into a mixing glass and stir with ice.

Strain into a coupe, and garnish with a rosemary sprig that has been lightly charred with a torch.

Winter spice-infused dry vermouth: In a pot, add a 750 ml bottle of dry vermouth, the peel of 1 orange, 12 allspice berries, 1 whole nutmeg, 3 cinnamon sticks, and 20 cloves. Heat gently, do not allow to boil, for 15-20 minutes. Strain and discard the solid ingredients.

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ONCE BITTEN TWICE SHY IRENE KERN BAR: DALVA SAN FRANCISCO, CA

When I was in my twenties, by some stroke of luck (or aversion to flu shots), I used to always get sick during the holidays. And, simultaneously, for the duration of those illnesses, I would also be going through a dramatic breakup and heartache on top of the congestion, sniffles, and fevers. So my inspiration for this cocktail is the remedy for those concurrent struggles - mulled apple cider, and my favorite holiday song of all time - Last Christmas by Wham! (the lyrics from which this martini variation derives its name).

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ONCE BITTEN TWICE SHY RECIPE INGREDIENTS • 1 oz The Botanist • 1 oz mulling spiced bianco vermouth • 1 oz apple-infused manzanilla sherry • Apple • Sea salt

METHOD Measure all ingredients into a mixing glass and stir with ice.

Strain over a large cube in a double rocks glass. Garnish with fanned apple slices and a pinch of salt on top of the cube.

Mulling spiced bianco vermouth: In a glass jar, combine six whole cloves, two dried star anise pods, two cinnamon sticks, and 250 ml of bianco vermouth. Refrigerate overnight. Use a mesh strainer to remove the solids the next day and place the infusion into a storage container for up to one month in the refrigerator. Apple-infused manzanilla sherry: Roughly dice three medium-sized apples and place in a glass jar. Suggestions: Honey Crisp, McIntosh, Pink Lady, or Granny Smith. Pour 500 ml of manzanilla sherry over the chopped apples and let sit refrigerated for three days giving the jar a good shake daily. Use a mesh strainer to remove the solids and store for up to two weeks in the refrigerator.

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MATCHING PAJAMAS ISABEL TULLOCH BAR: MILADY’S NEW YORK CITY, NY

All of my favorite holiday things are even better with a cup of mulled wine. Chatting next to the Christmas tree, wearing matching pajamas and rummaging through stockings, looking at the window displays through Manhattan, sitting in a snow-covered park, all made more magical with mulled wine. Matching Pajamas invokes all of these flavors and feelings in a delicate silky martini.

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MATCHING PAJAMAS RECIPE INGREDIENTS • 1.5 oz The Botanist • .75 oz mulled Vermouth di Torino • .5 oz rose vermouth • .25 oz quinquina aperitif • Lemon peel • Orange peel • Dehydrated orange wheel

METHOD Measure all ingredients into a mixing glass and stir with ice.

Strain into a chilled martini glass. Express orange and lemon peels then discard.

Garnish with dehydrated orange wheel.

Mulled Vermouth di Torino: Combine 1/2 cinnamon stick, 1 whole star anise, 6 allspice berries, 2 whole cloves, 3 green cardamom seeds, and 6 whole black peppercorns onto parchment paper, and with a rolling pin, crush slightly. Toast spices until fragrant then remove from heat and add to a spice sachet. Simmer, but do not let boil, the spice sachet and 2 orange peels in 750 ml Vermouth di Torino for 10 minutes. Remove from heat, remove aromatics, and let cool. Store refrigerated.

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MARTINI NAVIDEÑO ROB NOYOLA BAR: OY BAR STUDIO CITY, CA

This drink is inspired by the Ponche Navideño (hot spiced punch) enjoyed by my family during the holidays.

While recipes vary, my preferred version always includes canela (Mexican cinnamon), caña (sugar cane), tejocote (hawthorn apple), and guayaba (guava), and ponche syrup. Knowing that adding syrup to a cocktail which already has sweet vermouth can make a drink too sweet, I chose to add a little oloroso sherry which adds a pungent, nutty flavor that compliments the ponche syrup and simultaneously cuts the richness.

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MARTINI NAVIDEÑO

RECIPE INGREDIENTS • 1.5 oz The Botanist • 1 oz Vermouth di Torino • .5 oz oloroso sherry • .25 oz ponche syrup • Orange peel

METHOD Measure all ingredients into a mixing glass and stir with ice.

Strain into a chilled Nick and Nora glass. Express orange oil, then garnish with trimmed peel.

Ponche syrup: Add contents of ponche, 450 g piloncillo cones, and 500 ml of water to a pot.

Bring to a boil and crush piloncillo until fully dissolved. Remove from heat and let sit for one hour before straining contents.

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MOONAGE DAYDREAM MATTHEW BELANGER BAR: DEATH & CO LOS ANGELES, CA

I’ve always been a fan of tropical flavors, and of the interesting juxtaposition of those with flavors from other culinary contexts, in this case the Islay botanicals present in The Botanist. This was my attempt to bring a little nutty coconut flavor to a classic martini template.

The Douglas fir eau de vie provides an interesting counterpoint to the coconut and complements the herbaceous flavor of The Botanist. A dash of absinthe helps pull the whole proceeding together.

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MOONAGE DAYDREAM RECIPE INGREDIENTS • 1.5 oz The Botanist • 1.5 oz dry vermouth • .25 oz Douglas fir eau de vie • .25 oz coconut liqueur • 1 dash absinthe • Lemon peel

METHOD Measure all ingredients into a mixing glass and stir with ice. Strain into a chilled martini glass. Garnish with a lemon twist.

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LA VIGILIA RAMSEY MUSK BAR: ACCOMPLICE LOS ANGELES, CA

This holiday martini is an homage to my Italian family.

On Christmas Eve, the entire family would gather, cook all day, drink, laugh and just be together. Over the years, the dishes served would change, new additions to the family would join, empty seats were felt by those who moved away or passed on, but one thing was always on the table: a spicy orange and red onion salad. The dish was simple: orange supremes (I took this dish over in my teenage years and showed everyone how to supreme), red onion, crushed red pepper flakes, mint and olive oil.

This drink is my family, and immediately brings me back to my Nana’s table, where Grampie would teach us how to blow bubbles in our glasses and when everything seemed a bit easier. Buon Natale.

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LA VIGILIA RECIPE INGREDIENTS • 2 oz The Botanist • .75 oz Cointreau • .375 oz red pepper flake-infused blanc vermouth • .375 oz red onion-infused dry vermouth • 2 dashes white balsamic vinegar • 1 dash orange bitters • 1 bar spoon crème de menthe • Orange air

METHOD Measure all ingredients into a mixing glass and stir with ice.

Strain into a chilled Nick & Nora glass. Garnish with orange air.

Red pepper flake-infused blanc vermouth: Dice 50 g red pepper flakes and crush slightly.

Combine with 750 ml blanc vermouth and let sit for 30 minutes. Fine strain with a coffee filter.

Red onion-infused dry vermouth: Dice 150 g red onion and combine with 750 ml dry vermouth. Let sit for 30 minutes, then fine strain. Orange air: Combine 1000 g strained orange juice, 10 g citric acid, 5 g malic acid, 15 g soy lechetin, and .5 oz orange blossom water. Blend together with a handheld blender or in a traditional one to incorporate and create foam.

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PERAS AL BOTANIST AGUSTINA SOFO BAR: EL CHE CHICAGO, IL

When I think of the holidays, I think back to the dessert my mom made that I liked the most. In Argentina, pear season is in December, so they are used a lot during the holidays. Like pears, wine is also bountiful in those times so it’s an obvious combination for most. This dessert is served hot and it’s like the pears are taking a bath in some red wine and served with some vanilla ice cream on the side. For this cocktail, I immediately wanted to add pear, so I chose Belle de Brillet. I wanted to counter the sweetness but also keep the brightness of the gin, so a bitter gentian aperitif came to mind. And finally, it is not a martini if it doesn’t have vermouth in it. Blanc vermouth adds to the botanical aspect that the gin brings.

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PERAS AL BOTANIST

RECIPE INGREDIENTS • 1.5 oz The Botanist • .5 oz blanc vermouth • .5 oz Belle de Brillet • .25 oz bitter gentian aperitif • Lemon peel

METHOD Measure all ingredients into a mixing glass and stir with ice.

Strain into a chilled martini glass.

Express lemon oil and garnish with a lemon twist.

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AUNTY PAM’S COSMO NICOLE GIAMPINO BAR: PLATFORM 18 PHOENIX, AZ

My favorite event of the holidays was always my mom’s annual “Pie and Wine Tasting.” The rules were simple: If you don’t bring a pie, bring a bottle of wine.

My mom’s favorite cocktail is the Cosmo, so of course I had to combine the two. This holiday spiced Cosmo is dedicated to my mom, the “Queen of Fun”, who is the favorite Aunt among my cousins. The tradition of my mom’s “Pie and Wine Tasting” was to celebrate the holidays among friends as well as giving a home to people who didn’t have anywhere to go during the holidays. Cheers to the Queen of Fun and misfits during the Holidays. There’s always enough pie to go around!

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AUNTY PAM’S COSMO RECIPE INGREDIENTS • 1.5 oz The Botanist • .5 oz Rémy Martin 1738 • .5 oz Cointreau • .25 bitter aperitif • .5 oz apple juice • .5 oz cranberry juice • .5 oz lemon juice • .5 oz vanilla acacia honey • Orange peel

METHOD Measure all ingredients into a shaker tin and shake with ice. Fine strain into a martini or coupe glass. Express orange oils from peel and garnish.

Enjoy with your favorite apple pie— no one will know if it’s not homemade!

Vanilla acacia honey: Combine 1.5 cups hot water with 4.5 cups acacia honey and stir until

incorporated thoroughly. Take 4 cups of this mixture and add 2 oz vanilla extract. Combine until fully dissolved.

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NOT HOME FOR THE HOLIDAYS MARTINEZ CHANNING CENTERO BAR: BONNIE’S, LILISTAR NEW YORK CITY, NY During holidays I usually trade the cold weather of New York City for the cold weather of Cleveland, so by the time the New Year has started the NYC winter weather always has me thinking the same thing - I need to get out and go somewhere tropical and sunny! So this martini is inspired by the OG of martinis, the Martinez, but with a tropical twist.

The ingredients all serve a purpose and represent the yearning for winter warmth: banana and cacao to get me in a tropical state of mind, a little sherry to remind me of warmer days I’ve spent on Spanish islands, and of course The Botanist to tie it all together as its base.

Every sip warms me up and lets my mind escape to a place with much sunnier weather.

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NOT HOME FOR THE HOLIDAYS MARTINEZ RECIPE INGREDIENTS • 1.75 oz The Botanist • .75 oz sherry-based vermouth • .25 oz cacao flavored rum • .25 oz East India sherry • 1 tsp crème de banane • 2 dashes angostura bitters • Orange peel

METHOD Measure all ingredients into a mixing glass and stir with ice.

Strain into a chilled coupe.

Express orange oil and garnish with orange twist.

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