Whether it’s switching in a different ingredient or using a unique serving technique, here are some top tips for creating a signature martini in your bar:

• Customize each element of the drink: For example, swap out the traditional olive for a different kind of pickle or vegetable (such as a pepper or caperberry) and use some of that pickle brine in the drink to enhance the flavour as you would in a dirty martini.
• Bring theatre to your martini: capture people’s attention by changing up the way you serve or prepare your martini. For example, use a unique vessel to mix the martini in or employ a shaking technique such as throwing.
• Serve food alongside the martini serve and enhance the flavours of your serve. Classic food and drink pairings for a martini could include oysters, buttery chicken, or stuffed mushrooms.

• Brush up on your classic cocktail knowledge, ensuring you’ve nailed the basics first.
• Master the fine details: glassware, garnish, dilution and temperature.
• Try making these types of drinks ‘a la minute’ as opposed to batching cocktails. This means that a higher level of technique is required and can be displayed to guests during service.
• Use premium ingredients including high-quality spirits, mixers and fresh produce.

• Ask your fruit supplier for surplus or ‘ugly’ fruit. Many cocktail ingredients are processed (macerated, blended, juiced) meaning you don’t always have to use perfect-looking fruit. Often using ‘ugly’ and surplus fruit is both cheaper and more sustainable.
• Try different preservation techniques such as fermenting, pickling and macerating, then work out which techniques are right for your bar. Remember it isn’t always practical to have dozens of jars of fermenting fruit in your venue!
• Try some of your favourite seasonal fruits or vegetables in classic cocktails such as the negroni or a gimlet.

For more practical advice on seasonal serves, check out our article on how to craft the ultimate seasonal menu for your bar.

• Swap out the tequila for a different agave spirits such as mezcal, which will give the cocktail a smoky finish.
• Try using an alternative citrus fruit such as yuzu or mandarin to replace the classic grapefruit.
• Use a fun garnish that will enhance the flavour of the drink and give it a visual pop, such as adding spices or a fruit powder to the salt rim.

• Use umami ingredients that pair with spirits, wines and liqueurs that also have an element of that same umami flavour. Such as the salinity of fino sherry or the smokiness of mezcal or Islay scotch. This way you end up with flavours that complement each other rather than clash.
• Try using cocktail ingredients like miso, tomato water and nori. Or even try using different flavourings such as soy or even fish sauce to add a salty umami hit to your cocktails.
• Be aware that most guests are not used to drinking salty/umami cocktails so be careful not to overpower your drink with these flavours. A light touch is the best way to achieve a balanced cocktail.

• When creating your own signature martini, think about how you can customize each element of the drink to make your serve stand out.
• Try swapping out the tequila for a different agave spirit, the grapefruit for a different citrus fruit and adding an alternative, fun garnish when creating a paloma with a twist.
• When creating high-quality classic cocktails, ensure you’ve nailed the basics first, then master the fine details, and use premium ingredients.
• When crafting hyper-seasonal cocktails, ask your local supplier for ‘ugly’ fruit, find a preservation technique that works for your bar, try your favourite seasonal fruit in classic cocktails.
• Umami cocktails are best achieved when you pair with spirits, wines and liqueurs that also have an element of that same umami flavour. Remember, most guests are not used to drinking umami cocktails so be careful not to overpower your drink.

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