Martini of the week

We are celebrating Japanese ingenuity with this week's Martini. 

A wonderfully complex, yet delicate martini with subtle fruit and umami. 

We have taken Roku gin, a beautiful gin crafted in Osaka, boasting cherry blossoms, yuzu, green tea, and sansho pepper as some of its botanicals, infusing it with big hitting umeboshi plums.  

Stirred down with Feral No. 2,  a fermented white beet drink with ginger, allspice, and juniper berries, and Junmai Ginjo Sake by Yamatogawa Shuzoten. Garnished with salted mooli.

Best served with a portion of Japanese pickles.

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One of the earliest recorded recipes for the ‘Combinación’ comes from Pedro Chicote’s 1927 book El Bar Americano en España. 

His formula calls for dry gin and vermouth in equal proportions, plus a small measure of red Curaçao and Angostura bitters.

Fast forward a century, we have created our own vermouth blend 

of Valdespino Amontillado and Valdespino Herencia vermouth, a combination of 12 year old Oloroso with a touch of Moscatel to replace the Curaçao  

Stirred with Dry Boatyard Gin and a few drops of Angostura

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This week we’ve gone a bit fruity. Apple vodka and damson eau de vie, both from Pleasant Land Distillery in Kent, softened with Carpano Bianco Vermouth. 

This martini is dry and complex with subtle notes from the apple and Farleigh damsons, and a super clean finish. All topped off with our homemade basil oil, adding herbaceous notes and a silky texture. Delicious.

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As we are more than a little bit obsessed with all things sherry at Fourth and Church we just can’t resist adding it to bloody everything! Here we have the classic Gibson, meets dirty martini, meets the south of Spain. In this super salty and complex lil’number. 

We have balanced out the sharp silverskin onion with the rich and maritime Colossia Fino Sherry, Beefeater Gin, Boatyard Gin and olive brine. Garnished with an anchovy stuffed manzanilla olive.

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‘A Dry martini, Three measures of Gordon’s, one of vodka, half a measure of Kina Lillet.

Shake very well until it’s ice-cold, then add a large, thin slice of lemon peel.’

James Bond.

In 1953 Ian Flemming immortalised this martini in his Bond debut novel Casino Royale,

and named it after the double agent Vesper Lynd. 

To present a more rounded, but still potent martini, we have taken some liberties with the recipe.

Sorry James, but a martini must always be stirred, and never shaken!

Boatyard Gin, Mykolasch corn Vodka & Cocchi Americano stirred down and served with a twist.

Best served with

Nocellara olives.

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Rich Mikolasch corn vodka from Ukraine receives a cheeky lift with rosemary and preserved lemon infused caper berry brine.

Pulled together with a dash of Cocchi Extra Dry.

This nod to the infamous dirty martini is packed with fresh acidity, salinity and naughtiness.

Stirred down martini with vodka, caper berry brine, dry vermouth, lemon & rosemary.

Best served

With a gilda of anchovy, vodka preserved cherry tomato, pickled onion and anchovy stuffed olive.

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Dr Loosen’s Würzgarten Vermouth is bursting with stone fruit flavours and subtle floral, chamomile notes.

The perfect partner to Henry De Querville’s Calvados which gives wonderful stewed apple and toffee notes, and a deliciously nutty finish.

Stirred down and served wet, with a generous glug of both Calvados and Vermouth.

Garnished with a wine soaked grape.

Best served with

St Jude, a soft unpasteurised cow’s milk cheese, lavender honey and seeded crackers.

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Emerging sometime in the 1860’s, the Martinez, a robust and malty little number, is said to have been the evolutionary link between the Manhattan and the Martini.

We have taken inspiration from O.H. Byron’s recipe, found in his The Modern Bartender published in 1884.

Taking a generous glug of Old Duff Dutch genever, and stirring it down with Scarpa Di Torino Rosso, Cocchi Extra dry, orange liqueur and angostura bitters.

Best Served with

Buffalo Cauliflower with Hot Honey Butter & a Butter Milk Blue Cheese Sauce.

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Nohaca Plata artisanal organic tequila made from 100 % Blue Weber Agave.

The tequila is crystal clear, bursting with grassy, floral, citrussy notes with a long, elegant finish.

Stirred with our beautifully fresh tomato essence and Cocchi extra dry Vermouth.

The garnish a Vodka spiked pickled Tomato and a herbaceous basil oil.

Best Served with

Pickled Herring, Pickled Red Onion, Dill Oil

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Citrusy Tanqueray No.10 stirred with herbaceous Carpano Bianco, bought together with a couple of barspoons of our Champagne vinegar brine and a blushing house pickled onion maintaining a little crunch.

Best Served with

A bowl of chermoula dressed salted crisps topped with a duo of Cantabrian anchovies

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Botanically rich Boatyard Gin from County Fermanagh, Northern Ireland, meets the complex earthiness of French Suze Gentian.

All pulled together with Scarpa Bianco, lemon and thyme.

Best Served with

Acouple of almond stuffed Halkidiki olives.

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