The Martini is a cocktail that has stood the test of time, and one of the highlights on the cocktail menu at Bondi’s new tapas and wine bar Iberica. Curated by Head of Bar Carlo Valdivia with his own playful spin, the Iberica Gin Martini alters the flavour profile of the traditional Martini.
“I use the dry gin from Four Pillars in Sydney, which is very traditional for a gin Martini, but I blend it with a saffron gin from Tasmania which has more of a kick and is super aromatic,” says Carlo.
“To balance this out, instead of using a dry vermouth, I use a dry chamomile sherry which helps to enhance the floral aromatics of the Martini and creates a crazy experience.
“The Iberica Gin Martini is served with a gilda or olive, me being myself I tried to think outside of the box and make my garnish different to everybody else who is doing gilda olives in Sydney. From guindilla peppers and fresh lemon I decided to make a gel which I pump into the olives and then wrap it with anchovy.”
Iberica Gin Martini
Ingredients:
- 60ml Four Pillars Rare Dry Gin
- 10ml Dasher and Fisher Saffron Gin
- 7.5ml Equipo Navazos Manzanilla Sherry
- Three dashes of orange bitters
Directions:
- Combine all of the ingredients
- Serve in a Martini glass
- Garnish with a “Gilda Olive” – green olive pumped with guindilla pepper and lemon gel, ortiz anchovy
