Dirty Martini launches cocktails and G&Ts for summer


Dirty Martini Summer Cocktails

A new cocktail menu has been introduced at London bar group Dirty Martini, from fresh serves for the summer through to twists on a gin and tonic and mocktails.

Launched this month, the new summer serves include fresh, exotic, on-trend flavours such as the Pash Me Batida, created in anticipation of the 2016 Rio Olympics, which pairs Boca Loca Cachaça, Passoã passion fruit liqueur and orgeat syrup with almond milk, papaya juice, gomme and fresh passion fruit.

The refreshing Guana Del Rio marries the tropical flavours of kiwi and coconut using Havana Club 3 Year Old Rum, Kalani coconut rum liqueur and Midori plus guanabana juice, lime juice, gomme and fresh kiwi.

The seven Dirty Martini bars are also offering five twists on a G&T, using Tanqueray No Ten gin and pairing with Fever Tree’s range of tonics for summery flavours, topped with beautiful, fresh garnishes.

The range (pictured below) includes Strawberries & Spice with Elderflower Tonic, Mango & Chamomile with Lemon Tonic, Orange & Ginger with Mediterranean Tonic, Blueberry & Pear with Elderflower Tonic and Lavender & Rose with Indian Tonic.

Dirty Martini G&T twists

Dirty Martini has also added a range of mocktails including the fresh and aromatic Lavender & Elderflower Pink Lemonade, blending pressed lavender buds with elderflower cordial, fresh lemon juice and Peychaud’s Bitters, topped with lemonade.

Those looking for something sweet and refreshing can try the Cucumber & Dill Cup which pairs pressed fresh cucumber and dill with agave nectar, fresh lemon juice, Vita coconut water and cloudy apple juice.

Tom Cole, product and innovation manager at Dirty Martini, said: “This summer we really wanted to experiment with new ingredients, glassware and the style of the serves. We also wanted to jump on the South American trend that will impact the cocktail scene this summer, in honour of the upcoming Olympics.

“Using only fresh ingredients, we have incorporated both exotic flavours such as papaya, acai berry and guava along with aromatic notes of kaffir, rose, lemon thyme and camomile to create a beautiful new menu capturing the flavour of summer.”

Pash Me Batida

Pash Me Batida (pictured above)
40ml Boca Loca Cachaça
20ml Passoã
20ml Orgeat syrup
40ml Almond milk
30ml Papaya juice
10ml Gomme
½ Fresh passion fruit
Squeeze the passion fruit into a Boston tin and add remaining ingredients plus cubed ice. Shake and double-strain into chilled hurricane glass over crushed ice. Garnish with a banana leaf wrapped around the centre of the glass with a mini clip plus an orchid.

Pink Protocol
25ml Ocho Reposado tequila
10ml Briottet Liqueur de Coquelicot de Nemours (poppy liqueur)
20ml Agave nectar
20ml Lime juice
25ml Guava juice
2 strands Fresh lemon thyme
1 piece Dragon fruit (muddled)
2 dashes Peychaud’s Bitters
Muddle the dragon fruit in the base of a Boston tin. Add lemon thyme to the tin and then the remaining ingredients and cubed ice. Shake and double-strain into a chilled long cocktail glass over crushed ice. Garnish with a thin slice of dragon fruit and fresh lemon thyme.

Rum Forest Rum
20ml Cîroc Pineapple vodka
15ml Captain Morgan’s Spiced Rum
10ml Bold London Spirit
10ml Crème de banane
10ml Lime juice
25ml Coconut water
10ml Gomme
2 dashes Orange bitters
Add all ingredients to a Boston tin with cubed ice. Shake and double-strain over crushed ice in a Copper Collins vessel. Cap with crushed ice and garnish with dehydrated pineapple and 2 pineapple leaves.

Guana Del Rio
20ml Havana Club 3 Year Old rum
20ml Kalani coconut rum liqueur
10ml Midori
20ml Guanabana juice
10ml Lime juice
10ml Gomme
½ Fresh kiwi
Add the kiwi to the base of a rocks glass and muddle. Add the remaining ingredients to the glass. Add crushed ice and churn to mix the ingredients and cap with crushed ice. Garnish with a balled kiwi rolled in coconut shavings on a heart skewer.

Piscola (pictured below)
30ml La Diablada Pisco
15ml Crème de bergamot
20ml Demerara gomme
30ml Guava juice
10ml Lemon juice
20ml Egg white
2 Kaffir lime leaves
Place the kaffir lime leaves in the base of a Boston Tin and then the remaining ingredients with cubed ice. Shake and double-strain into a chilled retro Cubana Fizz glass. Garnish with a dehydrated lime wheel and a dried kaffir lime leaf.

Piscola

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