How to Make a Hendrick’s Martini

Male: So let’s, let’s mix something up, what are you going to make for us. David: I think I’m going to do a very simple martini. Male: Okay. David: Mid palette, best way to taste it. Male: Okay. David: And, we probably do it two different ways. I’m going to do it the classic way, which is probably just using a Boston tea now, but also I’m going to do the same thing in a thermos. Probably put the thermos there, coz what I’ll do, what I’ll do with the thermos is, let’s put it that way, let’s say you go up to your friends, you do the martini too, so what you do first, you got your martini glass, you pre chill your glass, it’s pre-chilled, it’s ready. You get the tin, fully pack it with ice, I’m going to add a little bit of vermouth, and what I’m going to do… Male: Measured carefully, I see. David: …yes, although, that’s the big thing when I do me, I’m really bad with measure, we were talking about it early on. Because I’m really bad with measure, I put video from a lot of gin, that’s what I need to know. Male: Okay. David: But what I do is, I’m not going to measure here because I’m only rinsing the ice with the vermouth… Male: Okay. David: … I want to do it very dry. So I think the ice, vermouth, dry vermouth and then I’m going to loose the mix of vermouth and water, loose all the liquid… Male: And that’s it for the vermouth. David: … and that’s it for the vermouth. So you just get, well you know the trick (slurry), so you get just a little bit of the perfume, you don’t want to really to like to put vermouth. A good gin martini, some people in the past I remember again, Chuck Helsing. The best way to the gin martini was to look at the vermouth bottle when you stir gin and ice, so you don’t want to waste. Nice big measure, and I’m just going to give this a stir, but in the vermouth, there’s a different way that you could do, the martini the trick with the martini, and I’m going to put it there is a tappiachua. Now I put it on ice now… Male: See if you’re generating to the ice. David: Yeah, so this way I don’t the heat from my hand and everything it needs, so. The main problem is the tappiachua, I can close it a little bit live it there for a little while… Male: Okay. David: What I’ll do is sometimes, I’m going to do like if let’s say if I’m going to do for one, then I’m going to put it in the thermos, close the thermos, maybe add a little of still water in it… Male: Okay. David: … which would drip within the ice that have melted, close it, put it on ice or in my freezer and then I’ve got a bit for later on. Male: See, you’re preserving that temperature. David: Preserve the temperature in the thermos. And keep it for later on, the only catch is you going to keep it for a long time to make sure it’s really cold. Male: Cool. David: But it’s the way because let’s say you have 10 friends coming, you want to do martini for everyone. You don’t really want to spend for hours in the kitchen, your gin, dash of vermouth, water, which were preserve on ice, close, pack everything in the freezer, live it for like, you know, for the night, or like 5, 6, 7 hours. Your friends come in, glass is in the freezer, you pre chill it, you just add to ice exactly from the thermos, it’s done. It’s a bit of a lazy trick for a lazy bartender, but let’s put it that way. Male: Actually, it works for me I think. It works for me. David: I was in china once, and I’ve told a bar tender I go to (slurry), and I tell the bar tender (slurry) make me a gin martini, I want it like cold. Yeah, don’t worry, it comes in does you know buster on ice, vermouth, gin, and drinks, stir, bring the kid pool, you know like the kitchen thing, pour it inside, open like a box of smoke comes out like liquid nitrogen, pour liquid nitrogen, kinda mix everything, put in my lap, said there you go. Male: That was good. David: That was cold. That was pretty cold. So you see (slurry) because… Male: You’ve got some on there. David: I’ve got some ice on there, so that should be cold enough for me, so I get a new ice and a water, so I got a good temperature glass, nice and cold, it’s quite a big measure and I’ve got too much, so here you go. Male: The thermos for later. David: No ice, and then I grab a cucumber, and I’m going to use a little (slurry)… Male: A little bowler. David: There you go, there you go, then I’m going to cut a little, and then, just on the rim. To be nice you could if you wanted, you know, when you do a classic gin martini, you are going to use olives, or layman twist. It’s not really classic gin, it’s very neutral, they’re all raw and cucumber it’s very different. Male: Okay. David: So the idea is to serve it with cucumber, it works, it works, I think it works better with cucumber, there you go. Male: Thank you very much. David: You can start with that. Male: That’s fantastic. David: Really okay? Male: That’s really nice. Thank you very much David. David: You’re welcome. Male: Everybody take a look for Henrich gin in your local liquor store and we’ll see you again. David: We’ll see you around now. Male: Thank you very much. David: Cool.