A while back, David Lebovitz shared Franky Martin's Martinelle cocktail in his newsletter, calling it a Pineau sort of Martini. She developed it for the Pineau Academy and the recipe is also available on their website. It's a light and bright cocktail but with enough flavor to sip slowly. I'm kind of in the mood for Spring so I made one.
Martinelle by Franky Martin
1 oz Pineau des Charentes
1 oz Gin
0.5 oz Génépy des Alpes
1 drop Orange Citrate Bitters
2 dashes Absinthe
When I first made this, I had to order both the Génépy and the Pineau Charentes but both are now available at my local Total Wine.
Edited to add that depending on the particular Pineau you use, this can lean a bit sweet. I have bumped up the gin in that case.
