Dinner Martini

Make one yourself

Ingredients

• 40ml Banana Infused Hernö Navy Strength Gin*
• 40ml Saffron Vermouth**
• 5ml Simple Syrup
• 2 Dash Angostura
• 2 Dash Saline Solution

Preparation

Pour all the ingredients into a stirring glass filled with ice to three fourths and stir with a spoon for about fifteen seconds. Strain the cocktail into a coupet glass. Served with fresh oysters with an aromatic chermoula, a classic North African marinade of herbs, saffron garlic and pickled lemons at Hernö Gin Cocktail Awards 2024. *BANANA INFUSED NAVY STRENGTH GIN - 100cl Hernö Navy Strength - Peel and fruit from 1 banana Chop up the banana and peel, mix with gin in a canteen. Let it sit covered for 24 hours in refrigerator. Strain the liquid through a cheese cloth or superbag. Pour into a glass container. Lasts up to 4 weeks or longer in refrigerator. It is possible to scale down the volumes depending on the number of drinks you are going to serve. **SAFFRON VERMOUTH - 150cl Mancino Secco - 0.5g saffron Mix Mancino Secco and saffron in a canteen and let it sit covered for 24 hours in refrigerator. Add 10cl lime juice and mix with 50cl heated kefir (boiled until it bursts) and stir lightly. Leave for 6 hours in refrigerator. Strain the liquid through a cheese cloth or superbag. Pour into a glass container and refrigerate. Lasts up to 2 weeks.