John Morris

Made this with mijenta tequila and my last dribble of suze saveur d’autrefois. Added a bit of grapefruit and chamomile bitters and a couple of drops of saline. Couldn’t be happier. Bitter and sweet and surprisingly full mouthfeel - presumably from the grapefruit liqueur. Banging.

Very nice wet martini but perhaps a bit sweet for my tastes and more in the Martinez family as is. Very enjoyable though. I upped the gin to 45 ml, dropped the sherry to 20ml and used 15 ml cocchi americano with only 7.5ml triple sec. Next time I’m going to try amontillado as it should go well with the olive leaf gin, lower the triple sec to 5ml and up the cocchi a bit to get some more bitterness.

Damn you autocorrect. Split vermouth between Blanc and dry. “Fine” should read Gin of course. Apologies.

My all time favourite martini variant. I usually go 4 or 5:1 depending on the night and 2/3 to 1/3 dolin dry and skin blanc as well as adding a bar spoon of onion brine. I find this is at its briney, salty best with oyster shell or mantle fine like Never Never Oyster shell gin, North of Eden or Moontide Pearlers Gin. All local to us in Oz. Also very good with sipsmith VJOP