Bar Miette’s Vin Jaune Martini is built for burger night

Here’s a Martini built for burger night.

“[It is] a mainstay on our weekly burger night,” says the drink’s creator, Oliver Gill, of Bar Miette. “Plymouth Gin provides an earthy base, while Oscar 697 Extra Dry Vermouth keeps it crisp and dry.”

“A small measure of Vin Jaune lends oxidative, nutty complexity, complemented by Saison White Flowers Vermouth and a touch of Apricot Eau de Vie, adding fragrance without overt sweetness.”

“Served ice cold, it is an exceptionally dry Martini with a delicate floral nose, subtle fruit and a long savoury finish.”

Vin Jaune Martini

Ingredients:

For the batch:

• 430ml Plymouth Gin
• 55ml 2026 Domaine Rolet Arbois Vin Jaune
• 35ml Oscar 697 Extra Dry Vermouth
• 10ml Apricot Eau de Vie
• 10ml Saison White Flowers Vermouth
• 153ml Capi Still Water
• 7ml saline solution (10%)

Method:

1. Add all ingredients to a cambro or jug and mix thoroughly.
2. Strain through a coffee filter.
3. Bottle and chill in the freezer for 4–5 hours until thoroughly cold.
4. Serve directly from the freezer in a chilled Nick & Nora glass.
5. Garnish with a green grape.

Recipe by Oliver Gill at Bar Miette, Brisbane.