Tokyo Martini

With the “Golden Martini” still on my mind, I was wondering how to implement that subtle sweetness in other ways to this great classic drink. When a bottle of Japanese gin landed on our homebar, I knew this would be the opportunity to create an Asian-style Martini. Instead of vermouth, I decided to use a medium sherry, which has a slight sweetness from Pedro Ximenez grapes, mixed in with the Palomino Fino sherry. 

But then again, Tokyo Nights is also no ordinary gin. This gin is distilled from sugar cane molasses… just like rum. It’s made with a secret recipe that uses numerous local plants, such as yuzu bark and matcha powder. Mixed with juniper berries, coriander seeds and liquorice roots you end up with a pretty decent gin. It doesn’t surprise me at all that in this distillery they also produce rum and vodka. 

• Nose: Strong juniper berries.
• Palate: Full, fresh yuzu notes.
• Finish: Long and savoury.

Tokyo Martini

Ingredients
50ml Tokyo Nights Gin
20ml Gonzalez Byass Cristina (Medium Sherry)
1 dash of orange bitters

Method
Stir everything together in a mixing glass with lots of ice. Strain into a chilled Martini glass. Garnish with an orange twist.

Discount code
I was playing around with my brand new Nakano Japanese Chef’s knife for cutting the garnish. You can find a reel on Instagram where you see me cutting three different orange garnishes. If you’re interested in these great knives, visit the Nakano website and enter DOUBLESTRAINGER on checkout as a 20% discount code.

Disclaimer: All pictures and texts are copyrighted by Geert Conard and Esito Management & Communications unless stated otherwise in the article. While some items might have been gifted by the producer or distributor, these are in no way paid promotions or recommendations.