The most recent edition of my Classic Martini Lab was fun as always, with a wide array of combinations to sample. I always try to bring new-to-me gins and dry vermouths to the party, and this year’s hits were the Spring gin from Ann Arbor Distilling Company and Carpano Dry Vermouth. They worked quite nicely in a 4-1 martini. While I usually like orange bitters in my martini, I skipped it this time, since we found they clashed with the floral and vegetal flavors found in the gin, which includes hibiscus, grapefruit, honeydew melon, calendula, fennel seed and chaga mushroom botanicals.
2 oz Arbor Distilling Co Spring gin
1/2 oz Carpano Dry vermouth
Garnish: lemon twist (although grapefruit might be even nicer!)
Combine all ingredients in mixing glass. Stir until very cold and strain into martini glass.