A proper martini should be as cold and robust as the iconic John Snow, with the glass meticulously chilled to encapsulate this frosty delight. The flavors of your martini can range from light and floral to rich umami notes, offering versatility unless you decide to venture into more experimental realms with ingredients like oil, chili powder, or cucumbers.
We also take a creative spin by steeping tinctures from a variety of plants including dandelion, lavender, saffron—in such generous amounts that one might recall the heady heights attained by the ancient priestesses of Crete—pink pepperberry leaf, lantana, lemon myrtle, and finger lime. These tinctures serve as innovative substitutes for traditional vermouth, adding a touch of distinction with just a few drops that enhance the botanicals in the gin. On days when olives are the feature, our wild olive and fanel tincture contributes to a marvelously dirty martini.
The origin of the Martini, an American classic, is shrouded in numerous myths. In San Francisco, it's claimed that the mighty drink was born from the imagination of the celebrated bartender Jerry Thomas during the frenzied times of the 19th-century Gold Rush. Legend has it, a traveler bound for Martinez, California, inspired the creation of ‘The Martinez,’ a precursor to today’s martini which featured the sweeter Old Tom gin along with marasino and bitters, as chronicled in 1887.
In contrast, the folks in Martinez attribute the drink to Julio Richelieu, a French saloon owner, who supposedly concocted the first martini using an olive to console a gold prospector. This variant of martini’s origin story further adds to the mystique and romance behind this beloved cocktail.
The debates over its true origins might never be settled, but regardless, enjoying a well-crafted martini soon is certainly advisable.
As Dorothy Parker famously said, “A martini is like a woman’s breasts - one is too few & three is too many.”
Our Martini Recipe:
Start by icing down your martini glass.
Mix 60ml of London Dry Gin with 5ml of homemade African olive stone & wild fennel tincture (tip: forage these when they're in season and infuse them in gin) in a mixing glass filled with ice.
Stir well, and if you're feeling fancy, call upon some Cuban Jamonero for an added twist.
Strain the mixture into your chilled glass and garnish with a few olives. We recommend Alto olives for their exceptional quality.
Sip quickly and enjoy the burst of flavors!
