2 oz. Boodles gin
1/2 oz. Noilly Prat dry vermouth
1/4 oz. Kassatly Ajyal Lebanese tamarind syrup
Twist of orange
It amazes me, in hindsight, that this wasn’t the first thing I thought of when that bottle of tamarind syrup walked through my door. Truth be told, it came to me because I was trying to devise a drink as visually interesting as the Yale in a different color palette. It isn’t quite, but it’s tasty enough that I don’t mind.
This result should be surprising to no one. Both this and the Yale are essentially variations on the classic Martini, and this one hews much closer to a Martini flavor. The tamarind hits sour and savory notes, both of which complement the gin and vermouth that are the cocktail’s bread and butter. In the Martini, you ordinarily get one or the other: a twist of lemon, or a cocktail olive.
Someday I’d like to visit a bar where the “Martini Menu” contains nothing but honest-to-God members of the Martini family. The Yale, the Vesper, the Martinez, the Gibson - it’s a surprisingly robust group, and there’s still more that can be done with it. Unfortunately the market for such a place is on the small side. Do let me know if you find one.