COM­ING TO TERMS WITH CLAS­SIC MAR­TI­NIS

BURNT

The Peak (Hong Kong) - - Food & Drink -

Café Gray Deluxe at The Up­per House in Ad­mi­ralty, with­out a doubt, is an in­cred­i­ble place to en­joy a mar­tini. You have to go there and en­joy a few of them. The pre­sen­ta­tion is epic, es­pe­cially with that 49th floor view of Vic­to­ria Har­bour and the al­waysin­ter­est­ing crowd that gath­ers there nightly.

It’s of­ten quipped that the per­fect dry mar­tini is merely held up to­wards the di­rec­tion of Italy be­fore serv­ing – mean­ing very lit­tle ver­mouth is added. Per­son­ally, I don’t get this al­lu­sion. A few drops of ver­mouth in a good, aro­matic gin will go a long way to mak­ing it even bet­ter, in­deed – mak­ing it a mar­tini.

Feel free to en­joy all the cran­berry, ly­chee, cof­fee and flavoured “mar­ti­nis” in the world. They have their place. But they will never match the beau­ti­ful per­fec­tion of a well-made clas­sic mar­tini. Find­ing them cer­tainly isn’t a prob­lem in Hong Kong, once you know what to look for.

01-02 The open bar and a semipri­vate booth at Café Gray Deluxe 03 Pineap­ple Thyme Mar­tini from Café Gray Deluxe. It con­sists of Ke­tel One Citron vodka, pineap­ple and lemon, gar­nished with thyme sprigs. 02 Or­der­ing a burnt mar­tini tells the bar­tender that

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