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Hasty Martini
Dry, Aromatic, Punchy.
The Hasty Martini - an eyebrow raiser. Accredited to renowned bartender Harry Craddock, the Savoy's notoriously daring cocktail connoisseur of the 1930s.
Craddock's reputation for adding a dash of absinthe for additional oomph, started with his 'Corpse Revivor #2' (gin, lemon juice, Lillet blanc, Cointreau, absinthe)...a little cynical sounding, not very demure.
Alas, the Hasty Martini - dry, aromatic, slightly bitter on the nose. It gives a hint of sophistication.
Ingredients
2/3 Nicholson London Dry Gin
1/3 French Vermouth
4 Dashes of Grenadine*
1 Dash of Absinthe
*We create our own Grendine by reducing one bottle of Pom Wonderful pomegranate juice in a pan for 15 minutes over a low heat (other premium pomegranate juices would also do the trick - just a personal preference!).
2/3 Nicholson London Dry Gin
1/3 French Vermouth
4 Dashes of Grenadine*
1 Dash of Absinthe
*We create our own Grendine by reducing one bottle of Pom Wonderful pomegranate juice in a pan for 15 minutes over a low heat (other premium pomegranate juices would also do the trick - just a personal preference!).
Method
1. Grab a cocktail shaker, strainer, ice and a cold glass.
2. Pour your Nicholson London Dry, Vermouth, and Grenadine into the shaker and half fill with ice.
3. Shake vigorously for around 10 seconds and strain twice into a frosted / pre-chilled vintage 'Nick and Nora' cocktail glass.
4. The trick with the absinthe is to use it as a rinse, or a mist. Either spritz over the cocktail or swish around the glass. A bartenders trick, for a little finesse.
No garnish required.
1. Grab a cocktail shaker, strainer, ice and a cold glass.
2. Pour your Nicholson London Dry, Vermouth, and Grenadine into the shaker and half fill with ice.
3. Shake vigorously for around 10 seconds and strain twice into a frosted / pre-chilled vintage 'Nick and Nora' cocktail glass.
4. The trick with the absinthe is to use it as a rinse, or a mist. Either spritz over the cocktail or swish around the glass. A bartenders trick, for a little finesse.
No garnish required.
