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World's 2nd Best Martini Recipe

Name: The Porter Beer Bars World's 2nd Best Martini Recipe
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: Cocktail
Ingredients: 2.5 oz Gin Mare (or another Mediterranean-style gin); 0.5 oz Dolin Dry Vermouth; 8 count Ice (large cubes for stirring); 0.5 tsp Caper brine (from jarred capers); 5 ml Kombu-infused water (see directions) or very small splash of kombu dashi; 1 count Large caperberry (preferred) or 3 large capers on a pick; 1 count Lemon peel (expressed oils); 0.25 tsp Optional: extra caper brine

Inspired by The Porter Beer Bar

Time15m

Serves1

gin mare, dolin dry, caper, lemon, kombu.

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Ingredients

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Martini

2 1/2 oz Gin Mare (or another Mediterranean-style gin)1/2 oz Dolin Dry Vermouth8 count Ice (large cubes for stirring)

Brine & Rinse

1/2 tsp Caper brine (from jarred capers)1.01 tsp (5 ml) Kombu-infused water (see directions) or very small splash of kombu dashi

Garnish

1 count Large caperberry (preferred) or 3 large capers on a pick1 count Lemon peel (expressed oils)1/4 tsp Optional: extra caper brine

Method

Kombu-infused water (prep, makes small amount)

Quick kombu infusion

Place a 1-2-inch (2.5–5 cm) piece of dried kombu in 1/2 cup (120 ml) warm water (not boiling) and let steep for 10 minutes. Remove kombu. Reserve; you will use about 5 ml (a few drops to a teaspoon) for the martini. Store remaining infusion refrigerated for up to 3 days.

Martini assembly

Chill glass

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

Prepare mixing glass

Add large ice cubes to a mixing glass until it's about three-quarters full. The larger cubes slow dilution and chill more cleanly.

Measure ingredients

Pour 2.5 oz Gin Mare and 0.5 oz Dolin Dry Vermouth into the mixing glass over the ice.

Add brine & kombu

Add 0.5 tsp caper brine and 5 ml (about 1 tsp) kombu-infused water to the mixing glass. These small saline/umami additions elevate the savory profile without overpowering the gin.

Stir

Stir gently but thoroughly for 20–30 seconds (about 20–30 strokes) until the mixture is well chilled and slightly diluted. Use a smooth back-and-forth motion, scraping the sides of the mixing glass to chill evenly.

Rinse or strain

If you prefer a faint kombu note on the glass, discard the ice/water from your chilled glass and add a teaspoon of the kombu infusion, swirl to coat the inside, then discard the excess (rinsing leaves a subtle umami film). Alternatively, skip the rinse and proceed to the next step.

Double-strain and serve

Using a julep or Hawthorne strainer, strain the stirred martini into the chilled glass. If any small ice shards or solids are present, fine-strain through a conical/mesh strainer to ensure a clean presentation.

Garnish & finish

Express lemon oils

Take the lemon peel and hold it over the glass, skin side down. Give it a firm twist to express oils across the surface of the drink, then rub the rim with the peel to add bright citrus aroma.

Add caper garnish

Skewer one large caperberry or three large capers on a pick and place it in the drink. If you want a touch more salinity, add an extra 1/4 tsp caper brine to the finished martini and stir once gently.

Final check

Serve immediately while very cold. The finished World's 2nd Best Martini should present a dry, herbaceous gin-forward profile with subtle savory/umami depth from kombu and a bright lemon aroma balanced by the saline caper element.