Get the recipe for The Gilda Martini at Oncore by Clare Smyth

The inspiration for this particular Martini take is the Dirty Martini, a drink that is both loved and loathed. We reckon you’ll love this update, though.

“The cocktail is twist on a classic dirty martini, substituting the olive brine with a house-made black garlic shrub,” says Roean Patawaran, the drink’s creator.

“I wanted to elevate the savoury aspect of the Dirty Martini and enhance the flavours with ingredients that complement each other. The spirits chosen were key factors in the overall experience of the drink. Using Sheep’s Whey gin to provide a silky and rounded mouth feel, Four Pillars Olive Leaf gin to harmonise with the savoury and herbaceous notes present in the cocktail and the use of a vermouth blend to create a balanced palate.

“These ingredients are then washed with ALTO robust olive oil which enhances the olive characteristics, left overnight in the freezer to solidify, where it is then clarified the next day. Lastly, we add our black garlic shrub to add acidity, umami and spice before stirring down each cocktail to order. The final touch is our house-made Gilda hors d’oeuvre, served on the side, designed to bite with each sip, the perfect companion for your Gilda cocktail.”

The Gilda

ALTO Olive oil-washed Martini:
30ml Sheep Whey gin
30ml Four Pillars Olive gin
10ml Oscar.697 Extra Dry vermouth
10ml Regal Rogue Daring Dry vermouth
15ml Black garlic shrub (black garlic, ALTO Chardonnay vinegar, champagne vinegar, black & white pepper, mirin, shiitake mushroom, cucumber, salt, water, fennel seeds, cardamom seeds.

Garnish
Anchovy oil droplets and a Gilda Pintxo - a classic Basque tapas that compliments the savoury notes of the drink. Olive, pickled guindillas pepper, cornichon, Ortiz anchovy

Method
Stir & Strain