We love a 50/50 Martini. Equal parts London Dry Gin and Dry or Blanc Vermouth. So flavorful! And with less Gin (overproof) and more Vermouth (fortified wine proof) than a traditional Martini, we're more likely to have another and not be totally hammered. We thought it would be a good idea to add another 50% to the equation. It's 50% each Gin, Blanc Vermouth, and dry and briny Manzanilla Sherry. Don't think about the math too much. Trust us. It works.
Stir all ingredients in a mixing glass over fresh ice until properly chilled and diluted. Strain into chilled coupe and garnish with an onion.
Pro tip: Cocktail onions are wonderfully textured but the brine can be....not so pleasant. What we do at the bar is "fortify" our onions with booze. We use Aquavit but Gin works just as well. Just pour out half of the brine from the jar and replace it with Aquavit or Gin. Seal it up, give it a quick shake and store it in the fridge. In a day or 2 the onions will take on some of that delicious botanical flavor. Shout out to the good folks at Joe Beef restaurant in Montreal, Canada for the inspiration.
Recipe by Dylan O'Brien
Owner, Prizefighter Bar and Bottle Shop