Name: Süd Polaire Antarctic Dry Martini
Prep time: 5 min
Total time: 5 min
Yield: 1
Ingredients: Ice cubes, for shaking; 30 ml Nolly Prat vermouth; 60 ml (¼ cup) Süd Polaire Antarctic Dry dry gin; Sicilian green olives and juniper mist (optional; see note), to serve.

Süd Polaire Antarctic Dry Martini

Don't be discouraged if you can't recreate the juniper mist in this Süd Polaire Antarctic Dry Martini, it's just as good without.

“Our Süd Polaire gin is vapour infused with 10 organic botanicals, including juniper, Southern Ocean kombu, orris root and local mountain pepper,” says Instiut Polaire director Louise Radman.

Ingredients

Ice cubes, for shaking

30 ml Nolly Prat vermouth

60 ml (¼ cup) Süd Polaire Antarctic Dry dry gin

Sicilian green olives and juniper mist (optional; see note), to serve.

Method

1.Place a Martini glass in the fridge to chill. Fill a cocktail shaker with ice, add vermouth and shake. Strain out vermouth, reserving coated ice in the shaker. Add gin to cocktail shaker and shake again. Leave martini in the shaker for 1 minute then pour into chilled glass with vermouth. Garnish with two olives and spritz with juniper mist, if using.

For juniper mist, steep juniper berries in high proof vodka for 7-10 days, strain and place into an atomiser spray bottle.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Vivien Walsh

Ingredients

Method

Related stories