The Beverly Hills Martini (straight Up) Recipe

Make honey syrup

Combine equal parts honey and hot water (e.g., 1 tbsp honey + 1 tbsp hot water) and stir until fully dissolved. Cool to room temperature before using. Measure 1/2 tsp for the recipe.

Prepare cucumber

Thinly slice three cucumber rounds. Reserve one long thin slice or peel for a ribbon garnish. Lightly bruise the remaining slices by pressing them with the back of a spoon to release juices.

Mint

Select 6 fresh mint leaves. Gently slap the leaves between your palms once to release oils; do not shred.

In a mixing glass or cocktail shaker, add the bruised cucumber slices and gently muddle (2–3 presses) to release cucumber juice. Avoid over-muddling to prevent vegetal bitterness.

Add the 6 gently bruised mint leaves to the shaker and give one gentle muddle/pulse (just enough to release aroma).

Add 2.5 oz London dry gin, 0.5 oz dry vermouth, and 0.5 tsp honey syrup into the shaker.

Fill the shaker with ice (enough to nearly fill), cap it, and shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Double-strain the cocktail through a fine mesh strainer into a chilled martini coupe or cocktail glass to remove cucumber solids and mint bits, producing a clear straight-up martini.

Garnish by laying the cucumber ribbon inside the glass or across the rim and placing a small mint sprig on top of the drink.

Serve immediately. Optionally present with a small chilled plate to rest the garnish.