Three Martini recipes from Alice Lascelles' book The Martini

Following the release of her new book, The Martini: The Ultimate Guide to a Cocktail Icon, Alice Lascelles shares three Martini recipes that help demonstrate the evolution of a classic cocktail. Below, you’ll find recipes for a modern classic made by US mixologist Audrey Saunders and a vintage recipe for the Tuxedo, a twist on the formula that features fino sherry and Maraschino liqueur. Finally, find a contemporary take on the Martini courtesy of London restaurant group Bao, a fiery version incorporating pickled radish.

Her new book, packed full of Martini recipes, proves there is truly a version of the cocktail for every drinker, as well as demonstrating the evolution of the Martini as an iconic cocktail.

Classic

Fitty-Fitty Martini by Audrey Saunders

Glass: cocktail glass

Garnish: lemon twist

Method: Stir with ice and strain

45ml Tanqueray gin
45ml Noilly Prat Dry vermouth
1 dash Angostura Orange Bitters

This modern classic by American mixologist Audrey Saunders is a nod to the vermouth-heavy Martinis of yesteryear. She launched it in 2005, at a time when the ultra-dry Martini was at the peak of its popularity – I think it’s fair to say this one drink had a lot to do with the ensuing vermouth renaissance.

The equal-parts ratio has the strange effect of amplifying the flavours of everything, yet it’s more easy-drinking than a regular Dry Martini. Saunders recommends drinking it with food, and especially fish. The carafe in the picture was designed by Saunders for Cocktail Kingdom , so you can savour your Fitty-Fitty Martini sip by well-chilled sip.

Vintage

Tuxedo

Glass: cocktail glass

Garnish: lemon twist, discarded

Method: Stir with ice and strain

25ml dry gin or Old Tom gin
20ml dry vermouth
20ml Fino Sherry
2.5ml Luxardo Maraschino liqueur
6 drops absinthe
2 dashes orange bitters

The Tuxedo cocktail was created in the 1890s at the same New York country club that gave the tuxedo jacket its name. There are many variations on the theme – this one is my favourite. If you make it with dry gin, it has a tangy complexity a bit like a dry white wine. If you make it with sweet Old Tom gin, it acquires a body and perfume closer to an off-dry Riesling.

Contemporary

Bao-tini

Adapted from a recipe by Bao

Glass: cocktail glass.

Garnish: pickled radish*

Method: Stir with ice and strain

50ml Haku vodka
5ml Cocchi Dry vermouth
2.5–5ml radish pickling liquor

The last of the three Martini recipes is the spine-tingling Vodkatini I discovered at London’s popular Taiwanese diner Bao. You must use Chinese red vinegar for the pickle to get that Far Eastern sweet-and-spicy flavour. The pickled radish garnish adds an electric-pink pop and a flare of rootsy fire.

* To make 200g pickled radishes: Clean and trim 200g long, red radishes, and combine in a Kilner jar with 65ml Chinese red vinegar, 25g caster sugar, 5g salt and half a long red chilli, deseeded. Leave to infuse for at least 24 hours before using. Store in the fridge.