Library Bar’s Birdbath Martini
At Toronto’s esteemed cocktail spot Library Bar at the Fairmont Royal York, the Birdbath Martini is an oft-served favourite prepared tableside with either gin or vodka and an in-house vermouth blend. This is the Classic, an effervescent, full-bodied version of the recipe, but director of beverage James Grant also created one called the Luxe, which features a house-made olive-oil-and-butter spirit.
Ingredients
Vermouth Blend
- 3 cups Tio Pepe Fino Sherry
- 5¼ cups Martini Extra Dry Vermouth
- 3 cups Cocchi Extra Dry
- ½ cup bergamot liqueur
- ½ cup Audemus Spirits Umami
Cocktail
- Ice
- 2¼ oz Quill Vodka or Gin
- ¾ oz vermouth blend
- 2 dashes orange bitters
- Olives to garnish
- Pickled onion to garnish
- Lemon coin to garnish
Instructions
Vermouth Blend
- In glass container, mix together Tio Pepe Fino Sherry, Martini Extra Dry Vermouth, Cocchi Extra Dry, bergamot liqueur and Audemus Spirits Umami and set aside.
Cocktail:
- In mixing glass with ice, combine Quill Vodka, vermouth blend and orange bitters and stir.
- Strain into pony glass and garnish with olives, onion and lemon coin.
