Savoury, dry, herbal and utterly delectable, this is the martini we made to serve at our fifth birthday party. It’s built around Falmouth Dry Gin, our very first gin, alongside fresh rock samphire, which brings a bright, coastal salinity we love. It can be a bit of a mission to get hold of unless you live by the seaside (lucky you), but rosemary or thyme step in beautifully if not. Pro tip: make a bottle in advance and keep it in the freezer door, ready to pour ice-cold whenever the mood strikes. Just add 10% of the volume in water when you do, as you'll be skipping the dilution stage

 

60 ml Falmouth Dry Gin

15ml Samphire Sweet Vermouth (put a handful of fresh samphire into your bottle of vermouth and leave for 24 hours infuse, then strain)

Garnish: a sprig of fresh rock samphire

Stir your Gin and vermouth in a cocktail glass with ice for at least 60 seconds. Don't rush this stage- we're chilling the liquid and also diluting it as the ice slowly melts. Both are essential for a darn good Martini. 

Strain into a chilled Martini glass, garnish and sip away.