Salt & Pepper Martini

Michael McIlroy | New York City

photo: Lizzie Munro
Salt and Pepper Martini Temple Bar

Though unorthodox, Michael McIlroy’s Salt & Pepper Martini at Temple Bar has a little something for everyone. Its celery bitters, manzanilla sherry and saline solution elegantly address the common request for an “extra dirty” Martini, while Espelette pepper liqueur and Sweety Drop peppers answer the crowd-pleasing call for something spicy. As the Martini craze shows no signs of slowing down, the Salt & Pepper Martini embodies the way in which the classic provides a template that can be rewritten again and again.

Ingredients

Serving: 1

  • 2 ounces London dry gin
  • 2 ounces London dry gin
  • 1/2 ounce manzanilla sherry
  • 1/2 ounce manzanilla sherry
  • 1/2 ounce blanc vermouth
  • 1/2 ounce blanc vermouth
  • 1/4 ounce Giffard Piment d’Espelette
  • 1/4 ounce Giffard Piment d’Espelette
  • 8 dashes celery bitters
  • 8 dashes celery bitters
  • a few drops saline solution
  • a few drops saline solution

Garnish: Sweety Drop pepper

Directions
  1. Add all ingredients to a mixing glass and stir to combine.
  2. Strain into a coupe.
  3. Garnish with a Sweety Drop pepper.
Editor's Note

Saline Solution
4 parts water
1 part salt

Combine all ingredients in a small sealable container and shake until salt has dissolved.

Tagged: blanc vermouth, dirty martini, gin, London dry gin, manzanilla sherry, Martini

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