Mr. Iceman’s Martinis
Friday, June 18th, 2010
On a recent trip to investigate Japanese whisky and Tokyo’s incredible cocktail culture Gintime had the great pleasure of meeting Suzuki Takayuki, one of Japan’s top cocktail maestros. Known as Mr. Iceman, Suzuki-san is the inventor of the famous hand carved ice ball and is an expert in the technique of creating a perfectly spherical ice ball. We asked him about his own favourite drink and guess what, it’s the Martini. Here he shares some of his favourite gin recipes.
Classic Martini
- Put plenty of heavy cracked ice into mixing glass
- Add enough water and stiir well with bar spoon
- Pour off the water and put more ice
- Pour 10ml Dry Vermouth and quickly discard
- Pour 60ml Dry Gin and then strain into cocktail glass very quickly
- {It is important that there is no mixing}
- Garnish / Lemon twist and Olive
Contemporary Martini [Sapphire Lassi Martini]
Inspired by Bombay Sapphire Botanical “Scent of Coriander”
- Pistachio & salt rim
- Bombay Sapphire 40mL
- Milk 20ml
- Yoghurt 20ml
- Pineapple juice 20ml
- Syrup 2tsp
- Combine in mixing glass over ice and strain into cocktail glass
- Float １tsp Pastis
Sapphire Lassi Collins
- Pistachio & salt rim
- Bombay Sapphire 30mL
- Milk 20ml
- Yoghurt 20ml
- Pineapple juice 20ml
- Combine in mixing glass over ice
- Top up with tonic water
- Float 1 tsp Pastis
Following on the huge success of the last year’s Masterclasses at Miller’s Residence in Notting Hill, the Martin Miller team are organising a new series of Martin Miller’s Gin Masterclasses for the Gintelligentsia in London this year. Hosted by Martin Miller himself and Brand Ambassador Craig Harper, the classes will focus on the history of the Martini and give guests the opportunity to mix their own perfect Martinis around the dining table at Martin’s boutique hotel on Westbourne Grove. And great news for those gin fans who don’t live in the Smoke, the Masterclasses are hitting the road, travelling to Bristol, Oxford, Birmingham and Edinburgh to reach out to Gintelligentsia all over the country. For details on dates, times and venuea just drop an email to: 