Martini Rocks

Martini Rocks

A playful adaptation of the all-time-classic gin tipple – The Martini Cocktail. Served ‘on-the-rocks’, Bombay Sapphire is stirred with MARTINI Extra Dry Vermouth and home-made rosemary sugar syrup. A green olive and brine brings everything into balance.

UNITS OF ALCOHOL 2.23

KCAL 183.8

ALCOHOL VOLUME 22.30%

COCKTAIL FLAVOUR PROFILE

Citrus Earthy Floral Pine Spicy
ingredients

Ingredients

  • 50ml Bombay Sapphire
  • 15ml MARTINI Extra Dry Vermouth
  • 10ml Rosemary sugar syrup
  • 1 Green Olive
glassware and barware

Glassware & Barware

  • Long twisted bar spoon
  • Measuring device
  • Cocktail shaker or mixing glass
  • Hawthorne strainer
  • Hob and pan to make the sugar syrup

Method

stir creativity

Step

1

Fill a cocktail shaker or mixing glass full of good quality cubed ice, then stir to activate the ice and strain off any excess water produced using a Hawthorne strainer

Step

2

Measure out all of the ingredients into the vessel and stir well for approximately 20 seconds

Step

3

Using the Hawthorne strainer again, pour the liquid into a chilled curved tumbler glass full of good quality cubed ice

bartenders top tips

Bartender top tips

To make a 2:1 ratio rosemary sugar syrup at home, add 2 parts caster sugar and 1 part water to a pan on the hob along with a few freshly cut rosemary sprigs to the sugar/water solution. Heat to a simmer for around 7-10 minutes, stirring occasionally (not too much as this can make the sugar re-crystalize). Turn off the heat and allow to cool. Strain the contents into a sterilised sealable bottle and keep in the fridge. It will then keep for around 6-8 weeks. Remember, you only require 10mls per cocktail.

Learn from the experts

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cocktail individual learn from the experts
cocktail individual learn from the experts

Bombay Sapphire Distillery is a card-only venue.