The Provençal is Employees Only’s most romantic original aperitif and a seductive start to an intimate dinner. Mouthwatering, sexy, and savory, it was created as a pairing for raw oysters to heighten the sensual experience. After years of watching certain cocktails being erroneously labeled “Martinis,” we felt the need to get back to the roots of the Martini and create a gin and vermouth concoction. We use lavender-infused Plymouth gin and French dry vermouth scented with herbes de Provence and blend them with Cointreau to give the Provençal its unique appearance and flavor. We hoped it would rival the standard dry Martini as the predinner cocktail, and it exceeded all expectations. The Provençal is a tribute to the golden age of cocktails when bartenders made many of their own ingredients in-house—it is the archetypical EO aperitif. Both the gin and vermouth infusions are easy to make, and the results are truly extraordinary.

　　

Ingredients

makes 1 drink

　　2 ounces Lavender-Infused gin (page 160)

　　1 1/4 ounces Vermouth de Provence (page 158)

　　3/4 ounce Cointreau

　　1 orange twist, for garnish

　　

Step 1

Pour the gin, vermouth, and Cointreau into a mixing glass. Add large cold ice cubes and stir for 40 revolutions. Strain into a chilled cocktail glass. Garnish with the orange twist.

　　

tasting notes

Step 2

Dominant Flavors: lavender and juniper with orange on the nose

　　

Step 3

Body: velvety mouthfeel, high alcohol content

　　

Step 4

Dryness: medium with sharp acidity from rosemary and thyme

　　

Step 5

Complexity: high

　　

Step 6

Accentuating or Contrasting Flavors: herbal contrast against soft lavender flavors

　　

Step 7

Finish: long, herbal with sharp orange oil overtones

　　

Step 8

Glass: cocktail

　　Reprinted with permission from Speakeasy: The Employees Only Guide to Classic Cocktails Reimagined by Jason Kosmas and Dushan Zaric, © 2010 Ten Speed Press. Buy the full book from Amazon or Bookshop.