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Using grapefruit peel instead of lemon gives a fresh, zesty aroma.
½ shot Martini Extra Dry Vermouth
2½ shots Tanqueray Ten Gin
Stir the vermouth and gin with ice for around 30 seconds to chill. Strain into a chilled martini glass. Squeeze the grapefruit peel over the glass to release the oils, then garnish with a twist of peel.
This recipe was first published in June 2012.