Elevate your cocktail game with Gimlet's sophisticated martini recipe
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"Is there a better cocktail than a really well-made martini? Icy cold and properly stirred, the combination of the citrus-forward Tanqueray Ten and our house blend of vermouth is a must for a plate of briny oysters or an extravagant tin of caviar."
Ingredients (4)
- 60ml Tanqueray No. Ten gin
- 10ml vermouth blend – we use a blend of Dolin Vermouth Dry, Belsazar Dry and Cocchi Americano Bianco
- Orange coin for garnish
- Selection of olives
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Preparation is vital for a great martini. Everything needs to be as cold as possible. Make sure that the cocktail glass is in the freezer and that there’s plenty of ice.
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2.Cut a small disc of orange and set aside.
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3.Pour the gin and vermouth into the mixing glass and fill with ice. Stir with a bar spoon, adding ice as the level starts to drop. Be careful not to over stir. Taste for balance.
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4.Strain into frozen cocktail glass. Express the orange disc over the glass and float on the top. Serve with a selection of olives.
Recipe Notes
You will need a cocktail glass (martini, coupette or Nick & Nora), mixing glass, bar spoon, a bar knife and board.
The olives are designed to complement each sip as the Martini comes up in temperature. Our Bar Manager Cameron Parish suggests enjoying the olives in the following order, but you can experiment with different varieties:
- Sicilian - bright green in colour, salty with a creamy texture perfect after the first sip
- Ligero - smaller brown olive, full of citrus notes and is best friends with Tanqueray No. Ten
- Gordal – a Spanish olive that’s full bodied, juicy and meaty, and works well with the drink as it warms in the glass.
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