Nopa 50/50 Martini. Recipe

Chill glass

Place a martini coupe or chilled martini glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the cocktail to properly chill it.

Optional citrus rinse

If you prefer a subtle citrus lift, express an orange or lemon peel over the chilled glass to spray oils, then optionally wipe the rim with the peel or drop it into the glass and discard before pouring.

Add the ice to a mixing glass or cocktail shaker until about three-quarters full to ensure proper dilution and chilling.

Pour 2.5 oz Brucato Mission gin and 2.5 oz Veso Alpine vermouth into the mixing glass. This 50/50 ratio creates the signature balance — adjust by ±0.25 oz only if needed for personal taste.

Stir gently with a bar spoon for 25–30 seconds (or about 20–30 full spoon rotations) until the mixture is well chilled and slightly diluted. Use stirring rather than shaking to preserve clarity and texture.

Dump the ice water from the chilled glass (if used) and, using a julep strainer or Hawthorne, strain the stirred martini into the chilled coupe or martini glass.

Gently rinse the single nasturtium leaf under cold water and pat dry with a paper towel. Inspect for blemishes and trim the stem to sit flat if necessary.

Float the nasturtium leaf gently on the surface of the martini so it rests flat. The leaf will impart a subtle peppery, floral aroma to the top of the drink. Do not muddle or bruise the leaf — keep it intact for aroma and presentation.

Serve immediately. Advise the drinker to lift the leaf to inhale its aroma before sipping; the leaf can be eaten after finishing the cocktail.