Martini Recipe
Sugar Lounge bartender extraordinaire Kieran Bailey's “Fresh Fruits French Martini”.
What is a martini? For the purist a martini is a strong alluring mix of gin or vodka with a whisper of dry vermouth, not for the faint hearted and definitely not an all night drink. Well the rat pack (Dean, Sammy and Frank) would disagree, but then this is the modern era where anything excessive is considered a sin … The Martini was created circa late 1800’s and has attached itself to most things served straight up in what we call a cocktail glass or Martini glass!
Later in the 1920’s gin and orange juice was mixed at The Waldorf Astoria Hotel, NY– The Bronx Cocktail (gin, orange juice, sweet and dry vermouth), 1950’s to 70’s brought us The Cosmopolitan (citrus vodka, triple sec, cranberry and fresh lime) you know the one “sex and the city”!
Over time exotic fruits and unusual ingredients have provided the modern bartender with the platform to be as creative as their talents enable them.
So now the term “fresh fruit martini” is a reality and here to stay.
The French Martini is a contemporary classic based on Chambord Black raspberry liqueur fresh pineapple and raspberries. A great balance of sweet, tart and silky flavours and textures.
Using premium spirits and liqueurs enhances your drink and compliments the fresh fruits used. The French Martini base spirit is vodka. Here I use Potocki Rye vodka from Poland. Only recently available in Australia, it is gaining popularity in some of Sydney’s finest bars.
Beaches Cocktails: Kieran Bailey's "Fresh Fruits French Martini"
Ingredients
40ml Potocki Vodka
30ml Chambord liqueur
3 inch cube pieces of Pineapple
3 Raspberries
30ml Pineapple juice
Method:
In your Boston Glass muddle the fresh fruit and add all other ingredients.
Fill your shaker with ice and shake vigorously, pineapple forms froth when shaken well and this gives great texture to the drink. Then double strain into your chilled martini glass.
Garnish with fresh fruit on a skewer as shown.
Tip:
Fresh fruit is seasonal and can taste different at various times of the year. Always taste your fruit and ensure it is ripened and sweet enough for balance.
Read an interview with world reknowned
bartender, Sugar Lounge's
Kieran Bailey
Compiled by Paul Oscar Hamilton