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Queen's Jubilee Martini
Classically a three-equal parts Perfect Martini is called the Queen. My Jubilee rendition of a Queen Martini uses Dubonnet Red (said to be one of the Queen's...
Matt
27th November at 03:53
I think I'd like this better with the ratios skewed a bit more to the gin and away from the dry vermouth and the Dubonnet.
21st June at 13:29
I felt this was significantly influenced by the choice of gin - the more savoury Four Pillars worked much better with the garnish compared to a more classic London dry, ford’s in my case. Likewise, I felt the ford’s worked better with Jacques Straub’s lemon twist.
8th June 2023 at 13:43
Does changing the garnish and the volumes, but not the ratio, constitute a new cocktail? I'm just wondering because this is remarkably similar to Jacques Straub's Coronation Cocktail. It's might tasty, nonetheless!
8th June 2023 at 14:34
I didn't realise the duplication at the time of creation - I've expanded my comment and repeated the link to Straub's original.
4th March 2023 at 17:45
The 1930s cocktail "Amalienborg" (2 cl gin, 6 cl Dubonnet, 3 cl dry vermouth) is another variant.
This cocktail recipe is from 1930s from Axel Sørensen's black bar notebook "Lommebogen", which was published thanks to Henrik Steen Petersen at the former "Moltkes bar" in Copenhagen. Axel Sørensen was working in the old "Café de la Reine" in Copenhagen, and the recipe is named after Danish royal home the "Amalienborg". The book (in Danish only) can be read on issuu.com search ISBN 978-87-995886-0-2
This cocktail recipe is from 1930s from Axel Sørensen's black bar notebook "Lommebogen", which was published thanks to Henrik Steen Petersen at the former "Moltkes bar" in Copenhagen. Axel Sørensen was working in the old "Café de la Reine" in Copenhagen, and the recipe is named after Danish royal home the "Amalienborg". The book (in Danish only) can be read on issuu.com search ISBN 978-87-995886-0-2
16th February at 12:33
Tak morten! Fascinating info!
2nd June 2022 at 23:32
I also very much enjoyed this. Notwithstanding this is a "Queens" martini, I wonder if a lemon garnish might compliment the drink more than the brine contributed by the Queen Olive.
3rd June 2022 at 07:45
Lemon zest, or even an orange zest twist would work very well. Best to rinse olives under cold water before serving as a garnish. Also, best to keep olives in the fridge so they don't become a "heat bomb" in the cocktail.
27th May 2022 at 23:47
Great for an aperitif. Nicely sweet, but not overly. Very flavourful. Wonderful blending of all the tastes. Perfect.