Seaside Martini Recipe
Recipe information
Make Seaside Martini in just 12m. Tsipouro from Syrah, Mastiha, Dry Vermouth
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Ingredients
Seaside Martini
Seaside Martini
1. Prep glass
Place a martini or coupe glass in the freezer for 5–10 minutes to chill, or fill it with ice water while you prepare the cocktail.
2. Salt rim (optional)
If you want a subtle saline accent, run the lemon peel lightly around the glass rim (just a quick wipe) and dip the rim into a pinch of fine sea salt so a thin ring adheres. Tap off any excess.
3. Mix
Fill a mixing glass or cocktail shaker with the ice cubes. Pour in 2.5 oz Tsipouro (Syrah-based), 0.5 oz dry vermouth, and 0.25 oz Mastiha liqueur. Add the pinch of fine sea salt. Stir gently for 20–30 seconds until well chilled and slightly diluted.
4. Express lemon oil
Take the lemon peel strip and hold it over the chilled glass (or empty mixing glass). With the peel facing down, give it a quick, firm squeeze (a snap) to express the citrus oils through the peel and over the surface of the cocktail, then rub the peel around the rim and drop it into the drink as garnish.
5. Strain and finish
Double-strain (or fine-strain if using crushed ice) the chilled cocktail into the chilled martini or coupe glass. If using, gently slap the thyme sprig between your palms to release its aroma and lay it across the rim or float it lightly on the surface.
6. Serve
Serve immediately. The combination of Syrah-based tsipouro, herbal dry vermouth, resinous sweet Mastiha, a touch of salt and lemon oil creates a savory, seaside martini with Mediterranean aromatics.
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