An iconic cocktail, the Martini (the official name is Martini Dry). Considering the pure and perfect form of this cocktail, together with Marco we wondered whether to include it in our list, and, at the end, we decided to give it a Balsamic vinegar twist. It wasn’t easy finding the right formula, but, after many trials, we finally managed the squaring of the circle. There is no doubt that a fundamental choice was to use a very special Gin, such as Mare, with its original organoleptic characteristics that harmonized the taste. The cocktail is a win-win: spicy and earthy tones enrich the aroma, and the taste remains classic, pure, authentic and dry. Balsamic Vinegar of Modena PGI brought on an unexpected depth, but pay attention to the procedure and the use, as that’s paramount for the creation of a good Martini.
Gin Mare 6 cl
Dry Vermouth 1 cl
Aged Balsamic Vinegar of Modena PGI 2 spurts
Pickled pearls onions
Author: Bruno Petronilli
Let’s start with cooling the ice mixer in ice. After pouring out the excess water, then, using a mister, let’s flavour the ice with the Balsamic Vinegar of Modena PGI. After stirring, let’s remove again the excess water. With the addition of the Vermouth, we have a very aromatic liquid.
Then let’s get our very cold Martini glass, “rinse” the glass with the liquid mixture and throw it out. This way we will be left with the aroma only, and the purity of the Gin will not be distorted. Let’s add the Gin Mare to the glass with the Double Straining method. At the end we’ll add the pickled pear onions.