Picasso Martini
INGREDIENTS
- 2½ oz chilled gin
- 1 cube Noilly Pratt dry vermouth
- Garnish: Lemon twist or green cocktail olive
INSTRUCTIONS
Pour the chilled gin into a chilled cocktail glass. Drop in the vermouth ice cube.
VIDEO HOW-TO
NOTES
Invented by bartender Colin Peter Field at the Ritz, Paris, in 2000. In this Cubist-inspired Martini, the dry vermouth is added via an ice cube made with distilled water and dry vermouth.
Icy coldness is a must, so store both the gin and glasses in the freezer. Stir your liquid ingredients with cracked ice or ice cubes (never crushed ice) in a glass martini pitcher or a metal mixing cup (part of a metal cocktail shaker). Stir gently for a few revolutions, until the glass (or metal) turns frosty, and strain into a chilled cocktail glass. Garnish with either an olive or a small spiral of lemon peel, which should be twisted over the drink to disperse the tart bitter oil from the rind into the Martini.
