Beefsteak Martini

Phil Ward | New York

This subtle Martini variation from Phil Ward features a mix of Plymouth gin, Carpano bianco vermouth and Dolin dry vermouth. The ghostly herbal aftertaste comes from letting the liquor sit upon a bed of shiso leaves for a minute before it’s stirred over ice and strained into a shiso-rubbed glass.


Serving: 1

  • 2 ounces gin, preferably Plymouth
  • 1 ounce bianco vermouth, preferably Carpano
  • 1 ounce dry vermouth, preferably Dolin
  • 2 shiso leaves

  1. Combine all ingredients in a mixing glass without ice for about a minute.
  2. Add ice and stir until chilled.
  3. Rub the rim of a coupe or cocktail glass with a shiso leaf and discard.
  4. Strain into the coupe or cocktail glass.