Start your day the decadent way with this breakfast martini cocktail, with marmalade, gin, aperitif wine and Grand Marnier.
1 tsp marmalade
15mL Grand Marnier
15mL Aperitif wine (like Cocchi Americano)
15mL Lemon juice
Orange zest, to garnish
In a cocktail shaker place the spoonful of marmalade with ice, stirring to dilute. Add the rest of the ingredients and shake with more cubed ice for 10 seconds. Double strain by using the regular strainer in your cocktail shaker and holding a fine mesh strainer over your glass. Pour through both strainers into a martini coupe glass. Garnish with orange zest.
This brilliant variation on the classic martini comes from the Savoy Hotel Cocktail Book (1930).
30mL Hobart No.4 gin
30mL Off-dry vermouth (Causes & Cures, Lillet or Cocchi Americano)
30mL Dry sherry or Australian apera
Twist of lemon peel
Place all ingredients into a mixing class. Fill with ice and stir until chilled and diluted. Strain into a martini glass and garnish with a lemon twist.
MOUNT JUNO MARTINI
Jess Old from ITCH Wine Bar, in New Plymouth, NZ, shares her favourite cocktail recipe to make with the popular Juno Gin.
30mL Rinquinquin (any type of peach liquor will work)
30mL Juno Gin
30mL Oscar 697 Bianco Vermouth (or any alternative aromatic, bianco vermouth)
A dehydrated lime wheel and rose bud to garnish
Chill your serving glass with ice. Pop your Rinquinquin, Juno Extra Fine Gin and Oscar 697 into your mixing glass and stir. Once your drink is Arctic cold and well balanced, single strain into your chilled glass (dump the ice). Then garnish with the dehydrated lime wheel and rose bud.
This version, devised for ATLAS by master of gin Jason Williams in 2016, features a tangy twist of Champagne vinegar and orange bitters. Ford’s gin was made to be mixed and is the creation of master distiller Charles Maxwell of Thames Distillers and Simon Ford.
15mL Mancino Vermouth Bianco Ambrato
5 dashes Champagne vinegar
2 dashes Scrappy’s Orange Bitters
Combine all the ingredients in a mixing glass, add ice and stir until ice-cold. Strain into chilled Waterford martini glass and garnish with a lemon twist before serving.
The Pornstar Martini started back in 1999 in London, and was created by Douglas Ankrah. It’s a super simple drink that was created for no other reason than just to create a nice, provocative, tasty drink. The name isn't really based on anyone in particular; it’s just more to sort of to bring customers out of their comfort zone. We've replaced the traditionally used spirit of vodka with gin for a refreshing and fruity flavoursome tipple.
50mL Flavoured gin (vanilla will work best)
50mL Smooth Orange Juice (Freshly squeezed)
Slice of Orange, passionfruit and/or rosemary to garnish.
Start by adding 50mL Gin and 50mL orange juice into a cocktail shaker with cubed ice and shake well, until the mix starts to foam. Strain the mixture into a coupe, then topping up with around 100mL of dry Prosecco. Add garnish.
This aromatic martini features herb oil, which can be made by blending 1/2 cup vegetable oil and 1/2 cup olive oil with dill and coriander leaves, and half a stem of lemongrass. Let the mix sit for 24 hours to extract the natural chlorophyll, then pass through a muslin cloth and bottle the oil. Developed by renowned Australian bartender Tim Phillips.
40mL La Quintinye Vermouth Royal Blanc (or other sweet vermouth)
25mL Garden Grown Gin
6 drops herb oil
Pour the vermouth, gin and Bénédictine into a chilled coupe or rounded glass and garnish with six drops of herb oil.
GIN ESPRESSO MARTINI
An extra kick to the iconic cocktail and now commonly referred to as a Ginspresso martini.
1 part espresso coffee
1 part gin (London Dry)
1 part vodka
1/2 part dry vermouth
Dash of orange bitters
Orange twist, to garnish
Fill a shaker with ice cubes. Add coffee, gin, vodka, vermouth and bitters. Shake well and strain into a martini glass. Orange twist and/or coffee beans, to garnish.
FRENCH MARTINI WITH GIN AND RASPBERRIES
Time travel back to the 1980s with this gin drink – the French Martini. Combine gin, pineapple juice, and Chambord for a refreshing tipple.
30mL Pineapple juice
Raspberries or Blackberries, to garnish
Start your martini glass chilling. Add all ingredients to a cocktail shaker with ice. Shake and strain into your martini glass. Garnish with fresh berries. Blackberries, raspberries, or both. Photo and recipe credit: firstordergin.com
A Hartshorn Twist on the Valencia Martini created especially for our Gin Society members.
60mL Sheep Whey gin
15mL La Goya Manzanilla Sherry
10mL Oleo Saccharum (click here for recipe)
6 Lemon Verbena leaves
Clap or lightly muddle the lemon and verbena leaves into the bottom of a mixing glass. Add gin, sherry and oleo saccharum, top the mixing glass with ice and stir. Single-strain into a sparkling wine glass and garnish with lemon verbena.
And finally, James Bond’s favourite drink, of course. The Vesper Martini first appeared in the Casino Royale novel and is made by shaking 6 parts gin, 2 parts vodka and 1 part Lillet Blanc over ice.
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