Hairy Canary Martini

This martini recipe was an entry into the second heat of the Australian World Class competion for 2011 - Seasonal Cocktail round featuring Tanqueray 10 and Ketel 1.

The Canary Islands have been a popular summer holiday destination for the past century. This Martini takes inspiration from the summer ritual of visiting this subtropical locale, and uses local ingredients to create a sophisticated Martini based on Tanqueray 10 gin. All of the ingredients chosen have been carefully selected for their flavour profile and summer availabilty and also their traditional roles in Canary Island folk medicine.

The Canary Islands get their name from the latin root canis meaning dog, for when the islands were first discovered they were overrun with many ferocious wild dogs. We've all been bitten by a metaphorical dog on evenings of overconsumption, and this martini provides a healthy kick for it's drinker, allowing him to take a few hairs back.

The ingredients chosen include Manzanilla sherry. Manzanilla is so named for it's similar taste to Chamomile tea, and is the ideal partner to Tanqueray 10 for this reason. It adds a dryness and complementary flavour to the gin. Chamomile is a summer flower with relaxing constituents.

The use of coconut water lends a slight playfulness to the flavour profile, it is only subtle in the mix but when discerned, is enjoyable for it's familiarity and tropical touch. The main property that the coconut water brings is a slight saltiness. This is not a brininess, but a potassium saltiness. It is a liquid full of electrolytes, and is strangely thirst quenching even in tiny doses. Coconut has been used in the Canary Islands to heal burns and as a nutritional supplement for generations.

Nasturtium leaves flourish in summertime, and add a bitterness and astringent freshness to this martini. Nasturtium is known for it's antiseptic and anti-inflammatory properties and these are essential in any “Hair of the Dog” cocktail.

The sweet nectar of the nasturtium plant gives a pleasant and subtle hint of what is to come in the rest of the drink.

The result is a classic martini, restyled to deliver a sophisticated beach-side reminiscence to the consumer. Satisfying the senses and quenching the thirst, the Hairy Canary is the quintessential taste of Tanqueray 10 at summertime.

"Hairy Canary Martini" 55ml Tanqueray 10. 20ml La Goya Manzanilla 20ml Coconut Water Dash of Nasturtium Bitters Method, Glassware & Garnish Add all ingredients to a chilled mixing glass, stir, and strain into a coupette glass. Finish with a zest of lemon, discard, and serve the drink alongside a Nasturtium flower. The nectar from the flower is sucked first, and the drink is then sipped slowly.