An avant-garde twist on a classic cocktail; Star of Bombay is enlivened over cubed ice with Noilly Prat Vermouth and Angostura Orange Bitters, then slowly strained into a chilled martini glass. We enhance the flavours with a spritz of natural orange peel oils, to make an uplifting and tantalising expression of a classic Martini.
UNITS OF ALCOHOL 2.7
ALCOHOL VOLUME 30.80%
COCKTAIL FLAVOUR PROFILE
- 50ml Star of Bombay
- 20ml Noilly Prat Vermouth
- 1 Dash Angostura Orange Bitters
- 1 Orange peel twist
Glassware & Barware
- Chilled coupette/martini glass
- Serrated knife & chopping board
- Long twisted bar spoon
- Measuring device
- Mixing glass
- Hawthorne strainer
Stir all ingredients over cubed ice in a large mixing glass for around 20 seconds
Express the orange oils from the peel over the top of the chilled coupette/martini glass, then rub on the stem and glass rim edge to enhance the aromas.
Strain the Martini into a chilled coupette/martini glass in a circular motion.
Bartender top tips
The famous ‘Gin Martini Cocktail’ doesn’t necessarily have to be a ‘Dry Martini’. You can make it ‘wetter’ by adding more dry vermouth (either Noilly Prat Dry or MARTINI Extra Dry Vermouth). Try a ratio of 25mls vermouth to 50mls gin, or use a sweeter fragrant vermouth like MARTINI Bianco or Rosato. Spice up your Martini cocktail a little more by adding an interesting dry sherry like a Fino or Manzanilla, some citrus bitters, or both to make a ‘Twice-Twisted’ expression! Experiment and discover your perfect Martini for the cocktail hour.