Some people drink their Dry Martinis Dirty, some like blue cheese stuffed olives. Each to their own! However, we think this Mascarpone Dry Martini could be the ultimate garnish for the best Martini Experience.
This isn’t a recipe that we so much developed as discovered through delicious chance. Something that happens in the professional cocktail world far more often than you might think! Read More
In 2013, while in Kyoto Japan, sat in Bar K-ya drinking Beefeater Dry Martinis, the bar snacks of the evening were brought out. This is a lovely cocktail bar in Japan, so we’re not talking about bowls of peanuts here. Instead, we were offered small rice crackers with a quenelle of mascarpone cheese topped with a drizzle of honey.
That first bite, washed back by an ice cold Martini was a pure eureka moment. It was like an instant fat washed Martini. It may have started as a happy coincidence, but it’s one that has now been recorded forever and shared far and wide!
Citrus forward gin, a hint of honey and rich creamy mascarpone, it’s a combination that has to be tried to be truly appreciated, and thankfully you don’t have to fly all the way to Japan to try it!
- 60 ml GIN (4 parts)
- 15 ml DRY VERMOUTH (1 part)
How to make it
- 1 – Cut a rice cracker into a neat rectangle. We’d recommend a size of around 2 inch or 5 cm X 1 inch or 2.5 cm. Neatly sit a teaspoon of mascarpone on it then top with a drizzle of runny honey.
- 2 – Add gin and dry vermouth to a mixing glass. We’d recommend a citrus led classic style gin.
- 3 – Fill mixing glass with ice and stir until the ingredients are icy cold and the perfect amount of dilution has been added.
- 4 – Strain into a cocktail glass and serve with the mascarpone rice cracker on the side. Topping the Martini with a twist of lemon works well too if you like a little extra citrus character, that’s up to you.
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As always, don’t forget to show us what you made by tagging us!
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