Tips for a Frosty Martini
As the weather warms up and we suddenly find ourselves entering the summer season, what better way to end a hard day's work than with an icy-cold Martini?
Have you ever wondered why a Martini tastes so much better at your favourite cocktail bar, and why you've never been able to recreate the same experience at home? Then read on for our tips on how to achieve the perfect cocktail yourself.
First of all, a Martini is something that is best enjoyed ice-cold. Getting it to the right temperature is crucial and it should ideally be below -7 degrees C. So how to achieve this at home?
If you’re making a Martini at home, make sure you have ample space in your freezer to chill your glassware. We recommend briefly rinsing the glasses under a tap so they're slightly wet, and store them carefully in the freezer for at least half an hour before you make your cocktail. If you have enough space, and you enjoy a Martini on a regular basis, it's good practice to permanently make space for your Martini glasses in your freezer, so you're always ready for this spectacular cocktail.
Aranami Blossom Martini
- 60ml Aranami Strength Gin (70ml if you're feeling brave)
- 10ml Mancino Sakura Vermouth
- Lemon or Pink Grapefruit Peel
Dry Martini: Fill a mixing glass with ice, then add both Aranami Strength gin and Mancino Sakura Vermouth. Stir for 30-60 seconds to bring the temperature right down. Strain into the frozen Martini glass and express the oils from your lemon or pink grapefruit peel over the cocktail, twist then drop into the cocktail.
Extra Dry Martini (Vermouth Rinse): Pour the Mancino Sakura Vermouth into the glass, swirl the vermouth around the glass and discard the remaining liquid. Add the Aranami Strength gin to a mixing glass filled with ice. Stir for 30-60 seconds to bring the temperature right down. Strain into the frozen Martini glass and express the oils from your lemon or pink grapefruit peel over the cocktail, twist then drop into the cocktail.