The Greek Vesper

The Greek Vesper

1 ounce gin

1/2 ounce Grand Marnier

1/2 ounce fresh lime juice

1 dash crème de cassis

1 sprig lemon thyme, for garnish.

Shake and strain into a chilled martini glass. Add the garnish.

Adapted from a recipe by Ektoras Binikos, Aureole restaurant, New York, this drink was originally called The Vesper. The name was changed to reflect Binikos' Greek heritage, and to avoid confusion with the original Vesper. First spotted in a Grand Marnier advertorial in Food Arts magazine, 2003.