Introducing . . . . the Martoni


I’m not bragging so don’t put me down but I’ve just invented a game-changing new cocktail. All you mixologists out there better give up and go home. Basically it’s a martini crossed with a negroni. I call it the Martoni. Imagine you’re making a classic martini but instead of just vermouth, add a little Campari. It brings out the citrus flavours in the gin and give it a pleasing pink tinge. It’s deliciously drinkable. I’m on my second now and contemplating a third.

Here’s the recipe:

House gin –  three shots

Campari – one tablespoon

Noilly Prat ambre – one tablespoon (Quite hard to get hold of, I think this would work nicely with ordinary Noilly Prat or even Martini rosso)

Stir in a cocktail shaker with loads of ice, strain into a frozen martini glass with some orange peel.


About Henry

I’m a drinks writer. My day job is features editor at the Master of Malt blog. I also contribute to BBC Good Food, the Spectator and others. You can read some of my work here. I’ve done a bit of radio, given some talks and written a couple of books (Empire of Booze, The Home Bar and the forthcoming Cocktail Dictionary).
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2 Responses to Introducing . . . . the Martoni

  1. maturinggracefully says:

    It’s a bit like my let’s call it ‘gintoni’: gin with a splash of Sacred Rosehip Cup liqueur (or other bitter cordial) refreshed/charged with tonic. Tonight mine looked like a tumbler of Provence Rose but tasted so much more seriously grown up.

  2. ginbralter says:

    Dick Bradsell R.I.P God bless him, would be proud. I shall try it at breakfast tomorrow.



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