A refreshing Martini riff inspired by flavors I’d like in a cup of breakfast tea ☕️ The botanical notes in the gin work nicely with both the bergamot/tannic notes in the black tea liqueur while the Malort and Blanc vermouth contribute bittersweet notes (and a bit of floral aroma in the Malort). The bit of passion fruit liqueur lends a hint of sweet/tart flavor while the bitters boost the aromas of bergamot and lemon peel 1.5 oz Gin (London Dry style or a more citrus friendly bottle like Four Pillars both work) .5 oz Malort (Bittersweet Swedish/Swedish-American spirit with relatively pronounced bittersweet notes and a hint of floral; Few or Letherbee; avoid Jeppson’s) .25 oz Blanc/Bianco Vermouth (Dolin, Carpano, Bordiga, etc) .25 oz Black Tea Liqueur/syrup (BarMatt for a very nice Ceylon Tea liqueur; can also steep a pinch or two (or bag) of Earl Grey tea in hot water until brewed before adding equal volume of granulated sugar to make syrup) .25 oz Passionfruit liqueur (Giffard) 1 dash Bergamot Bitters (Miracle Mile) 1 dash Bitter End Moroccan Bitters (brings nice lemon notes from sumac/preserved lemon in this batch) Stir with ice and strain into a chilled coupe. No garnish