Introducing . . . . the Martoni

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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.

 

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About Henry

Henry Jeffreys was born in London. He has worked in the wine trade, publishing and is now a freelance journalist. He specialises in drink and his work has appeared in the Spectator, the Guardian, the Economist, the Financial Times, the Oldie and Food & Wine magazine. He was a contributor to the Breakfast Bible (Bloomsbury 2013) and his book Empire of Booze: British History through the Bottom of a Glass was published in November 2016.
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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.

    Paul

    >

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