“We only use the very best,” said Alessandro Palazzi, when Gentleman’s Journal visited the legendary barman for a martini. And Palazzi should know. As the head bartender of Dukes Bar since 1975, the master mixologist has been creating cocktails for decades. “We aren’t owned by a drinks company,” he added, “so I have no restriction on what spirits I can use”.
It speaks volumes, then, that Palazzi uses No.3 Gin to create his fabled martinis. An handsomely bottled spirit from nearby wine merchants Berry Bros & Rudd, Palazzi chills his No.3 down to a viscous, thick consistency before serving it, ice-cold.
“I have no restriction on what spirits I can use…”
And it is this extraordinary gin that forms the base of the Rosé Martini. Its many mouth-watering botanicals work wonders in the creation of the cocktail — with notes including cardamom, clove and coriander adding depth to mix. But grapefruit is the key; a sweet-tart flavour reflected both in the colour and the garnish of this very pink drink.
The Rosé Martini was mixed into existence by Ross Bryant, a No.3 Brand Ambassador. And, once you follow the recipe below, you’ll enjoy his invention; a sweeter riff on the classic martini. While it may not be a true, traditionalist’s take on the iconic drink, it’s a fun, fruitier alternative if you want a spirited spin on a classic. Here’s how to make it…
The Rosé Martini
- 60ml No.3 Gin
- 20ml Lustau Rosé Vermouth
- A Pink Grapefruit Twist (to garnish)
- Begin by adding lots of ice to a mixing glass
- Pour in your No.3 Gin and vermouth
- Stir for 30—45 seconds
- Strain into a pre-chilled martini glass
- Garnish with a fine twist of pink grapefruit