A delicious, surprisingly juicy lower ABV Martini variation from Paul Calvert of Atlanta’s Ticonderoga Club The bright, tannic, slightly fruity Rooibos tea meshes very well with the white wine and botanicals in the vermouth to lighten and brighten the juniper and botanicals in the gin. The bit of lemon juice and essential oils from the orange twist enhance the bright notes in the drink 1 oz Gin (bottle with some citrus peel notes that isn’t incredibly juniper-forward works best) 1 oz Blanc/Bianco Vermouth 1 oz Rooibos Tea (brewed and cooled) 1/2 tsp Fresh Lemon Juice Stir with ice and strain into a chilled coupe or wine glass. Depending on type of Rooibos tea, could mimic the color of rosé and has similar easy drinking properties. Garnish with oils expressed from an orange twist (discard peel after)