Hibiscus Martini
Tanqueray No. Ten is shaken with Hibiscus and cranberry in this dry, fruity cocktail.
Serves:
Ingredients
50ml Tanqueray No.10 Gin
25ml Lemon juice
25ml Hibiscus syrup
50ml Cranberry juice
1 Dried Hibiscus Flower (Garnish)
Equipment
1 Martini glass
1 Ice Scoop
1 Jigger
1 Tongs
1 Muddler
1 Cocktail Shaker
1 Hawthrone Strainer
1 Fine Strainer
method
Shake all the liquid ingredients with Ice.
Fine strain into a chilled Martini Glass.
Garnish with a dried Hibiscus Flower.
Alcohol content
18.9 g per serve
History of the Drink
The Martini is a classic cocktail that has been enjoyed for well over a century. Originally, the term ‘Martini’ referred specifically to a cocktail made with gin and vermouth, served straight up in a chilled cocktail glass with a twist of lemon or olive garnish.
However, over time the Martini has evolved to encompass a wide variety of cocktails made with different spirits, mixers and garnishes. Today, the term ‘Martini’ is often used as a catch-all term for any cocktail served in a martini glass, regardless of its ingredients or preparation.
While the term ‘Martini’ is often used as a catch-all term for any cocktail served in a martini glass, many bartenders and cocktail enthusiasts do draw a distinction between the classic Martini and other Martini-style cocktails
