Hackney, was recently inundated by the finest Martini connoisseurs, over 250 people attended the World’s Best Martini Challenge, where top bartenders took the cocktail game to the next level.
The electricity in the air almost palpable combined with some of the best Martini recipes in the world, the contestants brought eclectic and artistic drinks: from erbs, to truffle onions to the finest Italian Parmigiano, exotic atmospheres, tasty garnishes and brave combinations of ingredients and techniques, this years event saw a pyrotechnic and impressive run for the glory.
By the end of a deliciously bitter night, 2017 champions Daffy’s Gin was beaten by Scottish distillers Arbikie Gin in partnership with bartender Francesco from The Gibson. The combination of Arbikie AK Gin, Sea Herbs Vermouth and Smoked Liquid garnished with lemon zest and served with style, created a unique and innovative twist on the classic Martini that impressed judges Mark Ludmon of Bar Magazine, Annie Hayes of Master of Malt and Witek Wojaczek of Artesian Bar at The Langham.
British blended gin, Pothecary coming a close second and Irish distillers, Bertha’s Revenge claiming the popular vote, each of the finalists created mouth-watering Martinis that tantalized taste buds and kept guests going back for more. From local Scottish botanicals, home-grown organic ingredients and splashes of the exotic, guests and judges alike were able to explore the globe with each of the finalists unique and surprising twists on the quintessentially British cocktail. The event took place at East London’s hottest bars, Oslo.
Showcase Martini, Arbikie AK Gin
Arbikie Gin brought a taste of local Scottish botanicals to the competiton with their Showcase Martini. Here is the recipe to tantalise taste buds.
55ml Aks Arbikie
8 ml of sea herbs vermouth
2 drop smoked liquid
Chill the Martini glass with dry ice and zest the mixing glass. Next place chunks of ice into the mixing glass, add all of the ingredients and stir. Remove the dry ice from the Martini glass and pour the mixture into the glass, adding a piece of lemon zest to garnish