Claridge’s Bar Martini
The brand-new Claridge’s – The Cocktail Book (Mitchell Beazley, £25; www.octopusbooks.co.uk) is a veritable tome of cocktail recipes for the discerning bartender and comes just in time to get some practice in before Christmas celebrations begin. Featuring more than 500 cocktail recipes from the esteemed London hotel’s archives, it encompasses classics from every period in its history – which began in 1856 – as well as some heady new inventions.
Method:
This is a much drier version of the classic Martini and one that guests at Claridge’s enjoy the most. The coupe and the gin or vodka should be kept in the freezer at –19C (–2F) and the garnish prepared rst to ensure the drink is served as cold as possible.
When you’re ready to serve, collect the glass from the freezer and spray with the vermouth. Pour in the gin or vodka, garnish with a lemon twist or an olive, and drink immediately.