For the revamp of New York’s iconic Four Seasons bar, head of bar operations for Major Food Group, Thomas Waugh, developed this version of the sherry-spiked Martini riff, which is pre-batched, pre-chilled and poured from a crystal decanter.
- 2 ounces Plymouth Gin
- 1/4 ounce fino sherry
- 1/2 ounce Noilly Prat Ambre Vermouth
- 1 teaspoon Grand Marnier
- 1/4 ounce spring water
- Batch, add to a glass bottle and place in the freezer for 24 hours.
- Pour into a coupe or cocktail glass.
- Garnish with skewered Tomolives.