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MBO Toronto :: Martinis

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    Black Antoinette

    Black Antoinette

    The Black Antoinette can also be made in a champagne flute. Best compiled with a dry Champagne to let juniper cut crisply on its finish after an initial lush blackberry and liquorice fizz.

    Ingredients

    1 Aprt Bombay Sapphire
    1 Part Sambuca
    1 Part blackberry puree
    1 Splash of Champagne

    Garnish

    Instructions

    Combine 25ml of Bombay Sapphire, 25ml Sambuca and 25ml of blackberry puree into the glass then top up with Champagne, stirring gently as you do so. It is essential to chill the ingredients before adding the Champagne.

    Notes

    It is essential to chill the ingredients before adding the Champagne.

    Martiniboys Rating

    Recipe From

    Sapphire and Ice

    Type

    Gin

    More Martinis

    The Executive
    Gin Lychee Martini
    Citruschka
    Negroni
    Traditional Martini
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