When the weather warms (like it was doing before today), we tend to gravitate back toward the clear liquors. And since we've never been fans of plain and simple martinis (and don't even try to defend the vodka martini... gross), we're always looking for variations and old-timey ancestors (see the Martinez) to the martini. Hence, our love for the Quince Martini.

It takes a house-infused gin and mixes it with an ounce and a half of great vermouth -- if you've never tried Dolin Blanc vermouth, btw, you're missing out. It makes for an awesome aperitif just on its own, on the rocks, with a twist. They sell it at Cask on Third, and at K&L.

The Quince Martini

Adapted from Quince restaurant

1 oz chamomile-infused gin (see instructions)
3/4 oz Dolin Dry vermouth
3/4 oz Dolin Blanc vermouth
1 to 2 dashes Bitter Truth Lemon Bitters
1 lemon peel for garnish

Combine all ingredients, except lemon peel, in a mixing glass or metal shaker. Add ice and stir until thoroughly chilled, about 30 seconds. Strain into a small, chilled cocktail glass. Using a vegetable peeler, peel a lemon peel, squeeze it atop the cocktail, rub it around the glass rim and drop in.

Chamomile-Infused Gin: Place some dry chamomile flowers (be sure they are pesticide-free) in the gin and give a couple of shakes to mix it in. Let sit for 30 minutes. Strain through a fine strainer or cheesecloth.