Today’s classic cocktail is a mix of two bottles and two stories. The first story is pretty well-known. It’s about the famous English statesman, Winston Churchill. The man loved a good Martini but had a special way of preparing the drink. He must have stated something like “Just glance at the vermouth bottle briefly from across the room while pouring the juniper distillate freely”.
Another great mind, Ernest Hemingway, limited the vermouth to just a teaspoon. So I was looking for a Martini-style drink, heavy on the gin, with just a subtle scent of vermouth.
The Hemingway story also states that he froze his glass and stirred the gin ice and ice cold. That reminded me of another story. A few years ago I attended a lunchtime workshop by Suntory, learning interesting things about Japanese spirits and ice carving. One of the most interesting workshops I’ve attended, because of all the side stories told by brand ambassador Zoran Peric.
One of the stories was about partying in Japan. We’ve all seen the shiny ice buckets with Champagne bottles in our European clubs and discos, but Zoran told us they do the same thing in Japan with a bottle of whisky or gin. They bring a bottle of spirit to the table, accompanied by longdrink glasses and a large bucket of ice balls. The colder the drink, the easier it actually is to drink.
With both stories combined, I played around with the brand new bottle of Japanese Roku gin, the “Sakura Bloom” limited edition. This special bottle is a homage to Hanami, Roku Sakura Bloom layers sweet florals with hints of saltiness from blossom leaves. A blend of six uniquely Japanese botanicals enhances its natural sweetness, creating a gin in full bloom. With this flavourful gin, I wanted to mix up a strong and ice-cold Martini, with just a subtle hint of vermouth, as a tribute to those mentioned above. It didn’t disappoint.
Winston’s Sakura
Ingredients
50ml Roku Gin Sakura Bloom
15ml Cucielo Dry vermouth
Method
Add 50ml of gin to a small bottle and keep it in the freezer for 24 hours. Pick a nice vintage coupe and rinse it with dry vermouth. Add the Gin. Let it breathe for a few moments. Enjoy.
Disclaimer: All pictures and texts are copyrighted by Geert Conard and Esito Consulting 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. Everything I write is my own opinion.
