MELON MARTINI

Cara Devine

Ingredients

50ml gin (see Notes)
10ml applejack (see Notes)
25ml melon vermouth (see Notes)
2 bar spoons (10ml) pickled melon brine
cubed ice
skewered pickled melon balls
EQUIPMENT
Stemmed cocktail glass
jigger
mixing glass
bar spoon
strainer

Notes

Using a lighter, contemporary- style gin will make this even more approachable, but London Dry works as well.
You could also try another fruit brandy here instead of applejack.
Melon vermouth is simply dry vermouth infused with melon. Just take the offcuts from the pickled melon balls and sit them in vermouth overnight.

While I love a dry or dirty Martini, this recipe is what I like to call a ‘gateway Martini’. For this stroke of genius I have to credit John Hallett, head bartender at Goodwater, the bar I co-own in Melbourne with some friends. The fruity aspect helps take the edge off what is a very booze-forward drink, so try using it to convert any friends who aren’t usually fans of a Martini!

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Instructions

1.Add all of the ingredients to your mixing glass with ice and stir until chilled and diluted.
2.Strain into your glass and garnish with as many pickled melon balls as you like.
3. GROUP SERVE
4.This can be batched ahead of time and kept in the fridge or the freezer.
5. TRY INSTEAD
6.Mix up your pickles to suit the flavour profile of your gin. Pickled grapes are a fun option, too!
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