INTERVIEWS WITH BARTENDER JOE - PART 4 - MARTINIS, NEGRONIS & MORE ...
In your opinion, what makes the perfect martini?
An unpopular opinion, but I prefer a wet martini. The vermouth adds further depth of flavor to the gin not present in a dry martini. A favourite of mine is to use Sipsmith V.J.O.P. with Cocchi vermouth di Torino, a slightly darker, sweeter vermouth, with a lemon twist garnish.
In your opinion, what makes the perfect negroni?
Overpouring the gin. In my negronis, it’s never an equal portion drink. I prefer to give the gin more of a fighting chance against the Campari for its flavours to come through. I’m also a fan of a grapefruit zest garnish in place of orange.
What is the most exciting gin you have come across? Do you have a favourite gin for both making cocktails and drinking? Have you tried any Australian gins?
I’ve come across some exciting gins such as Mason’s, which uses Szechuan pepper as a botanical for a lovely little kick in their regular expression, but they also do a Yorkshire tea expression. Combining gin and a cup of tea, it must have been a stroke of genius. For making drinks, my go to is normally anything robust, that can stand up to other ingredients, but to drink personally, I would always opt for something a little over 40% to sip neat, again Sipsmith is a favourite of mine especially the V.J.O.P., but I also enjoy Hepple and Death’s Door. With there being so many gins over here in the UK as it is, I’ve yet to encounter any Australian gin, but I will definitely let you know when I do.
Part 5 coming soon!!