5 innovative takes on the martini


Daily life hacks:The martini’s heyday began almost a century ago, but today’s bartenders have 5 innovative takes on the classic cocktail.

“People have become much more educated in what they’re drinking” and don’t just go for the “obvious choices,” says Anna Sebastian, bar manager at the Artesian bar at the Langham, in London.
First, the question every martini drinker wants to know: Shaken or stirred?

According to Joe McCanta of Grey Goose Vodka, if you’re going to drink your martini fast like James Bond, then have it shaken.

“When you shake a martini, all the ice is moving around and that flakes off into little ice kind of flakes, and that makes the drink super-cold immediately afterward,” he say.

But as the drink sits, all those little bits of ice dilute faster and your drink gets warm faster. So if you want to savor your drink, he says, “a stirred martini cocktail will stay much colder, much longer.”
We took a recent tour of five London bars to see what’s new in martinis:

SCARFES BAR AT ROSEWOOD

At the elegant Scarfes bar at Rosewood, a hotel in Holborn, director of bars Martin Siska prepares their Petit DJ Ne Martini, a fun take on the-morning-after-the-night-before, complete with a toasted brioche bun on top. “The whole idea behind the drink is we try to use all ingredients which you might have for your breakfast, like cereals, orange, milk, chocolate — so it is sort of a funky style and it is very enjoyable and easy to drink,” he says.

ARTESIAN AT THE LANGHAM

Sebastian showed The Associated Press her twist on the classic martini. She calls is the Fig Reviver, and it’s got a woody flavor from whiskey. Garnish is a mini fig leaf and a spray of fig water

LIBRARY BAR AT THE NED

In the Library Bar at the private member’s club The Ned, bar manager Anthony Callegari wheels out a trolley to add drama when serving his Star of Bombay martini.

“It brings a completely different experience to the bar. It is more of a bespoke service, so we come to the table and literally tailor the martini to you,” he says. “We ask you what gin you like, what vodka you like, what vermouth you like and what garnish. It could be lime, lemon or an orange, and then it is up to you. It is like making a perfume from scratch.”

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