Running Wild w/ Elephant Gin
The shifting sands of the dune-scape that is COVID Britain 2020 have forced us to tweak our quarterly/seasonal menu programme. One of the biggest challenges has been to draw up a reactive weekly offering (see what we got a lot of and make it into something) to best manage back-of-house operations. Because, when you live in constant fear of being closed again, the last thing you want is a load of literal liquid assets.
Nevertheless, we’ve had one pillar of continuity throughout: the Martin Cortese*. Essentially, it’s our ‘house’ dry martini. The only twist, a cut of Domus Grappa (made with cortese wine in Piedmont) to add a little more life, a little more grape and a little more bounty to the bottom end.
Holding up the grains end of the equation is Elephant Dry Gin. Using rare African botanicals such as baobab, Lion’s tail and Devil’s claw - this handcrafted liquid is one of the smoothest London Dry-style gins we’ve tasted. Better yet, for every bottle we get though, so that’s for every cocktail you lot buy, 15% goes into elephant conservation programmes & fighting the illegal ivory trade in Africa.
In these twisted times - that’s something we can all raise a glass to and well and truly get behind!
Check out the recipe below so if you’re unable to make it to us, you can give this spin on a classic a whirl at home. Links to purchase all the necessary products are via the Whisky Exchange.
Martin Cortese
Stirred & Served up – Martini
1 1/2 oz (45 ml) Elephant Dry Gin
1/2 oz (15 ml) Domus Ruche Grappa
1 oz (30 ml) Dry Vermouth
Method
Chill down a Nick & Nora or small martini glass. In a mixing tin or glass, add all the ingredients and pack with ice, stir for 20 seconds or so (or until the resistance on the ice gives way a touch and the vessel feels ice cold).
The aim with a Martini or Manhattan style drink is to blend the mixture and hit the optimum level of dilution and chill (as with all cocktails). As the ingredients are delicate we stir - as opposed to shaking - to achieve this. Depending on your ice, apparatus and technique this will mean different stir times for each of you; so you’ll need to work a bit on feeling it out. As with cooking taste as you go using a straw. Make sure to start with ‘dry’ ice, not cubes that are wet (starting to melt) as these will dissolve quickly and add too much warm water to the mix.
If you pack the ice in it will hold out for longer giving you more time to work with by slowing the process (this is good). The heavy (fresh) ice at the top will push down as the ice beneath melts to help maintain a good working temperature.
Strain the contents from the tin into the empty glass and serve with a lemon zest (be sure to extract all those oils from the zest by twisting it gently before placing in the glass).
Pro tip: when pouring start low and move high once you have your aim, this aerates the liquid en route to the glass.
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Notes on the apparatus
If you don’t have any bar kit at home or don’t want to splash out on the suggested items linked above - don’t be put off! A lot of cocktail kit is purely aesthetic and priced accordingly ;) You can use any vessel you like to stir your drink in (glass or metal is preferable) just make sure you’ve got a good diameter to work the ice around. A 500ml kitchen measuring jug is great! You can use a serving fork or spoon to hold the ice back as you strain if required. As for stirring, a long teaspoon or fork will do the trick. To measure - use tablespoons if you don’t have a jigger. One tablespoon equals half a fluid ounce, so you can use that to apply easily to the recipe above. Simple!
* This drink used to be called the Barbartini, amazingly the number of men choosing it has increased exponentially since the change!
