Star Serves: Electric Martini

Imbibe Editorial

Imbibe Editorial

14 October 2016

In the first edition of Star Serves by Imbibe, we shine a light on some of the fantastic bartending talent in the UK and the drinks being created. We asked a range of brands to work with a bartender to develop a bespoke seasonal serve, hoping that the drinks featured here will give you inspiration for your own cocktail list and help you to add a seasonal twist to your drinks offer.

Whether you recreate some of the drinks on these pages or devise a seasonal serve of your own, we’d love to know what recipes you’re working on. So share your ideas and pictures with us on Twitter@imbibeUK or on Facebook.com/imbibeuk. And check out the entire Star Serves booklet online.


Bartender: Marian Beke, The Gibson

'This is a twist on a classic Martini that uses Asian flavours and ingredients: there's umami from the Sansho pepper and a citrus note of pomelo – or Asian grapefruit – that I find in Tanqueray No. Ten,' says Marian Beke.

'Our house-made Electric Bitters produce a surprising tingling sensation in the mouth, like an electric shock, which you get if you bite into the dried Sansho pepper flower garnish, too. I discovered these ingredients years ago – Dutch chefs have been using them in cooking for the last 12 years, but they aren't so common in the UK.'

Diageo, 020 8978 6000

Photography: Steve Ryan


 

ELECTRIC MARTINI

Glass: Nickel-plated Martini glass
Garnish: Dried Sansho
pepper flower
Method: Stir the Tanqueray
No. Ten and saké in a mixing glass
with hand-carved ice. Single-strain
with a fine tea strainer into a
chilled glass. Spritz with lemon
zest, then discard. Drip the bitters
on to the surface of the drink
over a barspoon.

50ml Tanqueray No. Ten
7.5ml Akashi-Tai Aged Saké
4-5 dashes Electric Bitters

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