This week on #MasterofCocktails we made the Martinez – or rather, the more modern, gin-heavy version of the Martinez. We will, however, do the old-school, original version another time, as it's utterly delicious and a completely di...
This week on #MasterofCocktails we made the Martinez – or rather, the more modern, gin-heavy version of the Martinez. We will, however, do the old-school, original version another time, as it's utterly delicious and a completely different drink.
As ever, you could mix-along by following the hashtag above on Twitter on Sunday from 6pm, and we've included the pics you posted below along with the recipe in full.
At the bottom you’ll also find the ingredients we’ll be using next week, but without further ado, let’s get started!
You’ll be needing these...
List of Ingredients
50ml St. George Terroir Gin
25 ml Antica Formula Carpano Vermouth
5 ml Luxardo Maraschino Liqueur
2 dashes Boker’s Bitters
Lemon peel (Garnish)
The very first thing you’ll need to do is place a cocktail glass in the freezer. You know the drill by now.
Now you can get yourself a mixing glass, and add some ice straight from the freezer.
Measure out 50ml of gin. I'm using the excellent Terroir Gin from St. George Spirits.
Add this to the mixing glass and measure out 25ml of sweet Vermouth. Antica Formula is excellent, whilst a fine alternative would be Sacred Spiced English Vermouth.
Finally, measure out 5ml of Maraschino liqueur and pop that in too.
Now for the bitters. These excellent Boker’s Bitters made by Dr Adam Elmegirab are ace.
A good couple of dashes of these chaps, then it's time to stir.
Here we go. Probably 20 seconds or so...
Now peel a strip of lemon.
We don't want any white pith on this. This is how the back should look:
Squeeze (express, that's the word) the peel over the drink, then drop it in. (Apologies for dirty nails here, I’d been planting cabbages – not a euphemism.)
And there we have it. The Martinez cocktail. Sophisticated, light and delicious.
Here are some pics from those who joined in last night (remember to use the #MasterofCocktails hashtag and we'll be sure include your creations!):
@Popher used Caorunn Gin and Punt E Mes...
...whilst @LaFlafster used Cointreau (not pictured) in lieu of Maraschino.
And here’s @Mattdsmithers’ Last Word from last week, made with Filliers’ 5 Year Old, no less!
So, for next week’s #MasterofCocktails recipe, here’s what we’ll be using:
Next week, you’ll be needing these...
Bathtub Gin, BrewDog Dead Pony Club, Fentimans Ginger Beer, a lemon, fresh ginger and a pewter tankard.
You can get BrewDog Dead Pony Club in Sainsbury's, or direct from their site.