Storied Martini
Konik’s Tail Vodka, Dry Amontillado Sherry, Quince Liqueur, Absinthe, Olive Oil
Celebrating the ‘forgotten fruit’, the medieval Quince is related to apples and pears and are found throughout the old walled gardens and orchards of the English countryside. Quinces have been cultivated in Mesopotamia for thousands of years, often referred to as ‘Golden apples’, seen as a symbol of fertility and wealth - now they are found across Europe and Asia, where they are popular for cooking, making fruit pastes, jams, liqueurs or even eau de vie. When raw, the fruits are hard, tart and astringent but steeped in alcohol and sugar they open up, they become fragrant, sweet and aromatic. I have paired this liqueur with nutty and dry amontillado sherry and the deliciously crisp, Konik’s Tail vodka which makes for an interesting twist on a Valencia Martini, in which the traditional dry vermouth is replaced with a dry Fino sherry. Absinthe adds a subtle herbal note and the olive oil garnish adds a wonderful bold and fruity, savoury spice.
I C E
Served straight
G L A S S
Frozen Martini glass
G A R N I S H
Olive oil
I N G R E D I E N T S
60ml Konik’s Tail Vodka
20ml Dry Amontillado Sherry
10ml Quince Liqueur
3 Dashes Absinthe
3 Drops Cold Pressed Olive Oil
M E T H O D
Place your cocktail glasses in the freezer for best effect. Add all ingredients, except for the olive oil, into a mixing glass with ice. Stir until properly chilled and strain into the frozen glass. Using a pipette or your finger over the top of the bottle, add three drops of olive oil to the top of the drink and serve.
P A I R W I T H
Juicy Sicilian Nocerella olives and wafer thin sliced cured meat, we had a french saucisson with whole pistachio nuts.
