A funky, savory Martini riff from Matthew Belanger with notes of sugarcane, green chile, and yellow bell peppers 🍸🫑 The juniper and other botanical notes in the gin combine with the green chile and cilantro notes in the infused vodka to create a savory base that is further accented by funky sugarcane and yellow pepper notes from the Clairin. The Blanc vermouth and splash of Strega help balance the drink and add body while dashes of Absinthe and Orange bitters bring additional citrus and herbal notes that tie everything together 1.25 oz London Dry Style Gin (Beefeater, Tanqueray, etc) .5 oz Green Chile Vodka (poblano/jalapeño/Serranos and cilantro notes; St George’s has a great bottle but you can also chop some chiles and herbs and infuse on your own) .25 oz Clairin (Haitian Sugarcane Rhum; Clairin Vaval has the savory notes that help this drink shine) .75 oz Blanc Vermouth (sweeter and more floral than Dry Vermouth; Dolin makes a nice bottle) Tsp Strega (Italian herbal liqueur with subtle menthol and anise notes) 1 dash Absinthe (Herbsaint also works) 1 dash Orange Bitters (I like to use a blend of the juicier Angostura Orange and spicier (cardamom) Regan’s Orange) Stir with ice and strain into a chilled coupe. Garnish with an orange twist (first expressing essential oils over the drink before adding the twist #sendtransmissionfromtheonearmedscissor #cutawaycutaway