Eosinophilic Esophagitis Friendly Vesper Martini
Few cocktails carry the kind of effortless cool that this three-ingredient classic does, and the good news is that every single component in it is naturally free from the common food triggers that make eosinophilic esophagitis management so exhausting. No wheat, no dairy, no eggs, no soy — just gin, vodka, Lillet Blanc, and a curl of lemon peel doing exactly what they're supposed to do. The result is bracingly cold, faintly herbal, and just slightly citrus-kissed from that expressed lemon oil across the surface. Whether you shake it hard until the shaker frosts over or stir it low and slow for a silkier finish, the drink comes together in minutes with nothing more than a shaker, some ice, and a chilled glass. It's the kind of thing you can sip confidently at home without scanning a label or second-guessing a single ingredient. Elegant, simple, and completely on your terms.
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Learn more →Ingredients
1 serving
- 3 oz london dry gin
- 1 oz vodka
- ½ oz lillet blanc
- 1 lemon twist, for garnish
Instructions
- 1
Place a coupe or martini glass in the freezer (or fill it with ice water) for at least 3–5 minutes while you prepare the drink.
- 2
Fill a cocktail shaker or mixing glass with a generous amount of ice. Add the gin, vodka, and Lillet Blanc.
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