A New Take on a Gypsy Martini Recipe

Personally, I usually prefer soft and sweet cocktails that can be enjoyed on the beach somewhere, but I do have a soft spot for something unique, sophisticated and interesting. Life is boring without verity.

I found a recipe online for a twist on the classic Gypsy Martini that I have been experimenting with for some time now, and I think I have it perfected. It is wonderfully bold and (strangely) medicinal; with flavours of rosemary, raisins, gin and a touch of sweetness to balance all of the flavours perfectly.

The trick, I have found, is to make sure the botanicals in the gin match those in the cocktail (our pick would be this gin). If you have something too light, the flavours are lost and the cocktail lacks the throat punch a Martini should give you, if it is too strong then the teeth become too sharp, and the bitter medicine is too much to do anything with- other than clean instruments of surgery.


How to Make a Gypsy Martini

This is an extremely simple recipe, and you can make a perfect evening cocktail within a matter of seconds, if you have everything ready to go.

  1. Firstly, the shaker needs 2 parts of extremely high-quality gin. Ideally, the gin needs to have rich, earthy, raw flavoured with a citrus underbelly. The two flavours balance each other out wonderfully.
  2. 1.5 parts Oloroso Sherrywhich is a dry oxidated fortified sherry which has a heavier, sweeter body than a traditional sherry. The flavours are of spiced sweet raisins or prunes, and with a high note of tropical fruit. The rich flavours really fly once they are combined with citrus and pine.
  3. 1 part Demerara sugar syrup to add a balance of sweetness.
  4. Half a fresh lemon, or lime.
  5. 2 springs of rosemary (crush them slightly if you want to bring out all of the flavours)
  6. Wet shake (with ice) and into a tall, chilled glass.
  7. Garnish with rosemary, or drink it as soon as it comes out of the shaker.

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