RECIPE: The Scottish Martini

by jadams

Eat & Drink

The Martini is American.

It’s also London-driven, with many reaching for those stalwart, dry gins like Plymouth.

Have you had a Scottish Martini yet?

We advise you to grab a bottle of Caorunn gin. Carefully crafted in the Scottish Highlands, Caorunn expertly infuses five, locally foraged, botanicals. It has the rugged charm you’d normally associate with Scotland’s more known spirit––ahem, Hi, Scotch. Yet, this spirit is beautiful, bracing, urban and sophisticated.

Let’s call it a little London calling on the Moors, shall we?

The beautiful thing about a Gin Martini is that it’s a blank slate for all those botanicals to shine through. There is no cocktail where you get the profile of gin so profoundly. Caorunn’s botanicals happen to be foraged in the wild, in the lands surrouding the Scottish distillery.  For us, this Martini evokes the feeling of breathing in fresh, chilly Scottish air.

Whatever nonsense we are forced to endure during our urban days … this Martini washes it all away.

Caorunn was kind enough to share the recipe, as well as one more. This week, try out a yellow Negroni, too.

As they say in Islay, “dheagh shlàinte!”

“To your good health.”

 

Classic Martini:

3 oz. Caorunn gin

½ oz. dry vermouth

Lemon peel

Apple slice

Method:

Measure gin and dry vermouth into mixing glass with ice and stir. Strain into Martini glass. Express lemon peel over drink. For a fun twist, discard and garnish with fresh apples slices.

 

Highland Negroni

1 oz. Caorunn Gin

1 oz. Lillet Blanc

1 oz. Suze

Lemon Peel

Method:

Measure all ingredients into mixing glass with ice and stir. Strain over large ice cube in a rocks glass. Express lemon peel and drop into glass.


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