Some say it’s a drink for purists, others a daredevil’s delight. The bone dry martini is a cocktail that’s as divisive as it is delicious and a minimalist masterpiece that challenges the senses.
Stripped of its vermouth, it’s a pure, potent potion that rewards those who dare to sip and leaves nowhere to hide for poorly made spirits.
With that challenge in mind, Adelaide’s own Never Never Distilling Co. and the always excellent Gimlet at Cavendish House joined forces to create the truly exceptional Triple Dry Martini gin with an equally impressive serving experience.
As my plus one and I were seated in a beautiful booth, we were introduced to Never Never’s delightful brand rep who would be guiding us through our tasting today. It’s quite extraordinary to hear how far they have come from distilling in a shed behind a brewery to collaborations with some of the best restaurants in Australia.
This unique collaboration between restauranteur, bartenders & distillers aimed to create a martini that was as close to the original concept as possible, without any vermouth and focusing on achieving the utmost dryness.
The result is a deliciously smooth bottled cocktail that is packed full of flavour and texture.
We began with a Gimlet twist on a classic gin & tonic (using Granny Smith apples) and some delicious appetisers and oysters, all served with the restaurants attention to detail and hospitality that has always set it apart.
At Gimlet, the Triple Dry Martini is finished tableside, adding a theatrical touch to the already impressive presentation.
The head of Gimlet’s bar team personally came out to prepare our martinis, first applying a champagne tincture to the frosted glasses, then decanting the ice cold cocktail.
After a quick citrus zest we were ready to indulge.
To make the martini, the distillers take Never Never’s iconic Triple Juniper Gin as a base and incorporate unconventional elements like wood tannin extract to amplify dryness while clarified milk whey was used to drive a decadent mouthfeel that will linger on your palette.
The Triple Dry Martini is not only about dryness; it’s a harmonious blend of flavours and textures. Chamomile and orris root add delicate floral notes, while the base juniper heavy base provides a solid foundation.
The high alcohol content allows the cocktail to be served incredibly cold, enhancing the overall experience.
This limited-edition martini (the first run produced only 2000 bottles) is available exclusively at Gimlet and and online from Never Never, making it a must-try for dry martini enthusiasts.
This has to be not just the best dry martini we have tried, but also the most theatrical way to serve it. Perfect for a date night experience over dinner and a must-try when visiting Melbourne.
– The Plus Ones
