Master Distiller's Marvellous Martini

Master Distiller's Marvellous Martini

This kooky cocktail blends Star of Bombay gin with Noilly Prat Vermouth infused with English field mushrooms & pink sea salt, shaken with our home-made bay leaf cordial & coconut water. The martini is then garnished with a lemon peel twist.

UNITS OF ALCOHOL 1.5

KCAL 173

ALCOHOL VOLUME 15.30%

COCKTAIL FLAVOUR PROFILE

Citrus Earthy Floral Pine Spicy
ingredients

Ingredients

  • 25ml Star of Bombay
  • 15ml Noilly Prat Vermouth infused with English field mushrooms & pink sea salt
  • 15ml home-made bay leaf cordial
  • 15ml coconut water
  • 1 lemon peel twist – gently spritzed
glassware and barware

Glassware & Barware

  • Nick & Nora glass – frozen or at least well chilled
  • Boston shaker
  • Hawthorne strainer
  • Fine tea strainer
  • Measuring device
  • Serrated knife & chopping board

Method

stir creativity

Step

1

Shake all ingredients well with cubed ice

Step

2

Fine strain into a chilled Nick & Nora glass

Step

3

Garnish with a gently spritzed lemon peel twist

bartenders top tips

Bartender top tips

thought that if you’d like to recreate this amazing cocktail at home, that you’d need the recipes for the 2 homemade ingredients! Enjoy……

To make the bay leaf cordial:
Infuse 10 bay leaves into 200ml of freshly boiled water. Stir well & cover. Leave to infuse until cooled then place in the fridge for 24 hours. Stir again then strain. Add 150g caster sugar & around 4g of citric acid (easily available online). Stir gently until dissolved then strain into a sterilised bottle for storage. This will keep in the fridge for up to 6 weeks – remember you only need 15ml per cocktail so this will make enough for about 15 cocktails.

To make the Noilly Prat Vermouth infused with English field mushrooms & pink sea salt:
Chop/dice 1 large field mushroom into small cubes and place into a container. Pour over half a bottle of Noilly Prat Vermouth (375ml). Stir well. Allow to infuse in the fridge for 48 hours. Once infused, strain off mushrooms then add 1 heaped bar spoon of pink sea salt and stir until dissolved. Pour into a sterilised bottle for storage. This will keep in the fridge for up to 8 weeks – remember you only need 15ml per cocktail so this will make enough for about 25 cocktails.

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