This velvety twist might have Martini purists doing a double take, but it might just convert them, too.
About the cocktail
We’ve done the filthy Martini. We’ve endured the blue-cheese-stuffed olive Martini. We’ve watched people push the boundaries of what is essentially a glass of olive brine cooled down by a splash of gin. But trends move fast, and the Martini world waits for no one. So now, it’s time for something completely different. Maybe even a little controversial. Enter the Creamy Martini. And who better to walk us through this glorious twist of a cocktail than its creator Matt Linklater, one of our long-time collaborators (see here for proof). Now, we know what you’re thinking. Cream? In a Martini? Have we completely lost our marbles? Not quite. In fact, we’re willing to bet this is about to become your new favourite drink. Moreish, silky and luxurious, the Creamy Martini is proof that sometimes the wildest ideas are the ones worth shaking up (or in this case, stirring down). Before anyone starts picturing a boozy thickshake, relax. The creamy part is more of an effect than an ingredient. It’s there to create a mouthfeel – a clever little trick that gives the impression of dairy without taking over the drink. “I’ve been working with cream a lot taking inspo from viral coffee serves and dirty sodas,” explains Matt. “When I saw the new bottle design of Another Hendrick’s gin, I knew I wanted to bring in a cream element, and the cream-washed glass was the perfect fit.” That’s right, this delicious little number isn't loaded with cream – it's simply given a glass wash. In cocktail terms, that means swirling milk or cream around the inside of a chilled glass, pouring out the excess, then popping the glass in the freezer. The result is subtle but effective: a silky texture and hint of richness that creates the impression of cream without actually filling your glass with it. It’s all about texture, leaving plenty of room for the other ingredients to shine, which, in this case, are Another Hendrick’s, bianco vermouth and elderflower cordial. “This is a lighter, more floral Martini that’s easier drinking than the dry classic,” says Matt. “Bianco vermouth gives stonefruits and blossoms, with a lick of sugar from the elderflower cordial.” Matt likens it to a Hugo Spritz, just in a much smaller package.
Watch: How to make a Creamy Martini
Ingredients
45mL Another Hendrick’s 20mL bianco vermouth 2.5mL elderflower cordial Glass: martini Garnish: 15mL full cream and 1 tsp vanilla essence
Method
Pop your glass into the freezer to chill for about 30 minutes Combine the cream and vanilla, then pour the mix into your glass Swirl your glass so the cream mix coats it, then tip the glass upside down over the sink to remove any excess Return your glass to the freezer to set while you make the drink Add Another Hendrick’s, vermouth and cordial to a mixing glass Add cubed ice, and stir until chilled and diluted Carefully strain your cocktail into your prepared glass
Dan’s top tips
The biggest mistake people make when stirring Martinis at home is not getting everything cold enough. And by everything, we mean everything. “Make sure your glasses are cold, your mixing glass is cold, and that you use plenty of ice,” says Matt. Then comes the part most people rush: stirring long enough for the drink to become properly chilled and diluted. A Martini shouldn't just be cold – it should be icy, silky and easy to sip. As for the cream, don't overthink it. Matt insists the drink works just as well without the cream element, but it's a fun little technique that can seriously level up your home bartending game. His recommendation? To make one with the cream and one without and try them side-by-side. Then settle in wherever the mood takes you – around the table with friends, perhaps, or “just on the couch”, as Matt puts it. Put on ‘Smooth Operator’ by Sade and enjoy this cocktail, which Matt describes in three words: “Luscious, stylish, moreish.”
