It could be the overwhelming power of Satan making me say this, but the Devil’s Advocate is yummy. I am relatively unsure what the name refers to specifically in the drink (though I have my guesses), but the name rounds out an excellent presentation.

My constant companion in the world of gin is Bombay Sapphire—I find that the flavor of Tanqueray is a bit intrusive in many drinks, and generally prefer it on the rocks or in a martini. In my opinion, the smoother, more even tone of the Sapphire make it a much better companion to other liquers and mixers.

2 oz gin
2 dashes dry vermouth
1 oz creme de framboise

Stir gin and vermouth over ice in a mixing glass; strain into a chilled martini glass. Add creme de framboise, allow it to sink to the bottom, and serve.

Aside from being a beautiful drink (especially if you let the creme de framboise settle into distinct levels with the gin), the liqueur adds a nice touch of sweetness to the traditional gin martini mash-up. It’s an especially nice surprise to get to the bottom of the glass and find the gin-framboise concentrate to round off the cocktail.