An Approachable Martini -- Luke's Martini

These days, my drink of choice is a martini – and the varieties are endless. Some of you may know that I’m often partial to a Vesper or I’ll do it dirty with gin. Once in a while, however, I love making Luke’s Martini – a drink I named after the bartender who created it at Vancouver’s Georgia Bar, located in the lobby of the Rosewood Hotel Georgia. The addition of St. Germain and Cointreau lends floral and bright, citrus notes that almost make the cocktail too drinkable and the evening a little dangerous for some (aka me). That said, I’ve made this drink for most of my friends and even those who typically refrain from martinis rave about it. It’s a good way to start the night with a drink that’s more approachable than diving deep into a classic, dry martini.

Luke’s Martini

0.5 oz Lillet Blanc

2 oz Tanq 10

0.5 oz Cointreau

0.25 oz St Germain

Orange Bitters

Place all ingredients in a mixing glass. Fill with ice and stir. Strain into a martini or coupe glass.