Photo by Glee Digital Media
Preparation
- Combine all ingredients in a mixing glass. Stir with ice.
- Strain into a chilled carafe in a bowl with ice to keep the drink to perfect temp.
- Garnish a chilled martini glass with pickled sea beans or a lemon stuffed olive.
- Place the side car service and a serving try with a single oyster.
- As each component is finished, remove them from the tray to read the final lines of the drinks namesake poem and feel that longing for just one more bite of oyster and just one more sip of martini.
Additional Notes
Note: At Spago, we full batch the drink and keep it in the freezer, pulling it out only at the last second to ensure that coldest martini possible.
*Oysters Shell and Samphire Infused Blend of Vermouths
Ingredients
- 500 g. Noilly Pratt Extra Dry Vermouth
- 200 g. Dolin Dry Vermouth
- 200 g. Cap Corse Blanc
- 100 g. Lustau Manzanilla Sherry
- 150 g. Cleaned Oyster Shells
- 100 g. Sea Bean
Preparation
- Take the tops of the shucked oysters and clean them under hot water.
- Gently crush them to create more surface area.
- Combine the Vermouths and sherry with the oyster shells in a vacuum seal bag.
- Vacuum seal and store in the refrigerator for 12 hours.
- Remove from bag and fine strain to remove oyster shells.
- Return the liquid to another vacuum bag with the sea beans.
- Seal and let set under refrigeration for another 4 hours.
- Open and fine strain.
- Store in a clean glass container under refrigeration for up to three (3) weeks
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