Inside the Martini Tasting Experience at Egerton House Hotel
Today we’re turning our attention to one of the world’s most iconic cocktails, the martini. Few drinks inspire quite so much debate and perhaps that’s part of the enduring allure. There is no single universally accepted way to make one. Dry or wet, stirred or shaken, with a twist or an olive – the martini has been poured, argued over and endlessly reimagined for generations, ultimately coming down to the most important ingredient of all – personal taste.
So, rather than searching for the one ‘correct’ martini we’re setting out to discover our own. And where better than in the elegant Drawing Room of London’s Egerton House Hotel. We’re going to explore the rituals, nuances and craftsmanship behind this most elegant of cocktails and hopefully find the martini that’s just right for us.
Tucked away in leafy Knightsbridge, it feels more like we’re walking into a private townhouse than a traditional London hotel. Rich fabrics, antique furnishings and a softly lit bar create an atmosphere of old-world elegance – discreet, cosy and distinctly English. We’re soon settled in front of the fireplace ready for our masterclass to begin.
We’re welcomed by Charlie, the hotel’s barman and mixologist, who wheels in his stylish drinks trolley complete with all the vital ingredients we’re going to need. I have a penchant for a drinks trolley and this one is suitably elegant for its surroundings.
A classic martini is surprisingly simple: gin, dry vermouth and garnish of your choice. Then comes the all-important question: shaken or stirred? James Bond famously went for “shaken not stirred”. And there is some sort of logic behind the different methods. Stirring produces a silkier, crystal-clear drink, while shaking creates more aeration, dilation and those tiny bubbles that subtly change the texture. Bond apparently favoured the extra dilution – quite sensible really, given he’d a world to save. Well, that’s the story I’m sticking to.
Charlie has a way of his own – there’s no wrong way remember – and his involves producing the liquor straight from the freezer and pouring it directly into the glasses with admirable precision. For our tasting, we decide on a traditional option and a Vesper, a particular favourite of mine.
The Bond connection continues. The Vesper was dreamed up by Ian Fleming for James Bond in Casino Royale, first published in 1953, with 007 ordering this now-famous combination of gin, vodka and Kina Lillet. Today we use Lillet Blanc, the softer modern incarnation – a French aperitif wine made from a blend of white wines and citrus liqueurs – it’s slightly sweet and aromatic.
Charlie pours all three ingredients with painstaking precision straight into my glass. We’re encouraged to lean forward for that first slurp – sensible advice, given he’s filled our glasses pleasingly to the brim. It’s icy cold and wonderfully zesty with a serious kick. With moments, a pleasant warmth begins to unfurl from the inside out.
Fortunately our martini experience comes with a rather tempting supporting cast – plates of melting cheese toast fingers, savoury little toastie bites and golden breadcrumbed morsels. Just the sort of delicious detail that turns a very good cocktail experience into a satisfyingly indulgent one. And if you’re tucking into one of the world’s most iconic (and alcoholic) cocktails, you’re going to need something to soak it all up.
At the Egerton House Hotel, martinis are very much their signature. I don’t think you’ll find a more perfectly delicious one anywhere else.
Find out more at www.egertonhousehotel.com
17-19 Egerton Terrace, London, SW3 2BX, United Kingdom
Words by Sandy Cadiz-Smith