With a name like Classique, it isn’t surprising that this Parisian bistro serves classic cocktails. But what is surprising is the twist they give them.
Pushing the boundaries of wine in cocktails, Hugo Combe and his team integrate natural wine into all the classic cocktail reimaginings that they create.
Today, Combe shows us how to make one of the bar’s most popular classic cocktail riffs, the Savagnin Dirty Martini.
Using a foam of Savagnin Wine, the drink combines Vodka, Saké, Dry Vermouth, and Manzanilla Sherry, with a little salted pandan syrup and dashes of Laphroaig, verjus and Japanese Bitters.
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Savagnin Dirty Martini
Ingredients
- 30ml (1oz) Sake
- 15mls (0.5oz) Vodka
- 15ml (0.5o) Dolin dry
- 15ml (0.5oz) Manzanilla
- barspoon salted pandan syrup
- 3dash Laphroaig
- 3dash verjus
- 2drops Japanese bitter
Instructions
Stir all ingredients in an ice-filled mixing glass until chilled. Strain into a chilled Nick & Nora glass
Garnish – Savagnin Emulsion (a blend of Savagnin wine, Fino sherry, water, black lemon & sugar in a syphon charge with cream charger)
