About This Cocktail
A martini stripped to its cleanest form. Amuerte White Gin and Noilly Prat extra dry are pre-batched and frozen for twenty-four hours, producing an almost viscous pour that glides into the glass at −18°C. A final measure of fresh gin is stirred in at service to lift the botanicals, then finished with a drop of olive oil and a single olive on a pick. Quiet, saline, and unmistakably Amuerte White.
Ingredients
Pre-Batch (per Cocktail)
- 50 ml Amuerte White Gin
- 20 ml Noilly Prat extra dry vermouth
To Finish
- 10 ml Amuerte White Gin (fresh, at service)
Decoration
- Olive oil
- Olive on a cocktail pick
Glass
- Bobo coupe
Method
Pre-Batch (24 hours ahead)
- Combine the Amuerte White Gin and Noilly Prat extra dry in a sealed bottle or container
- Freeze at −18°C for a minimum of 24 hours
Build the Cocktail
- Pour the frozen batch into a chilled Bobo coupe
- Add 10 ml fresh Amuerte White Gin and stir gently until ice-cold and fully integrated
- Finish with a drop of olive oil on the surface
- Garnish with a single olive on a cocktail pick
Serving Tip
Freeze the coupe alongside the batch — a glass at room temperature will warm the pour within seconds and break the texture. Add the fresh gin only at service; it carries the bright top notes that the frozen batch has gone quiet on. A single drop of good olive oil is all you need — more than that and the martini tips into savoury.
