A signature Tanqueray martini from Little Rituals. A bright, citrus-forward martini.
♦ Difficulty Level: Moderate
BARTENDER Magazine’s Recommended Spirit: Tanqueray No. Ten Gin
♦ .5 oz Oka Kura Bermutto Sake Vermouth
♦ .5 oz Caper Berry Brine
♦ Tomato + yuzu kosho confit
♦ In a pot, reduced heirloom cherry tomatoes with olive oil, spanish capers and yuzu kosho. Once all ingredients are soft and incorporated, strain through an oil filter to obtain confit oil.
♦ Blend Tanqueray no. TEN and shochu at a 4:1 ratio. Then, combine oil with Tanqueray no. TEN and shochu at a 10-15% by weight ratio (depending on taste). Stir vigorously, then let sit overnight (at least 8 hours). / Freeze in a very cold (around 0F) freezer until olive oil solidifies, then strain through a double oil filter. / For Sansho pepper oil, lightly toast sansho peppercorns and pour them straight into finishing grade olive oil. Leave peppers in olive oil for at least 24 hours.
2. 625ml Tomato Confit-Infused Tanqueray no. TEN + Shochu Blend
3. 125ml Oka Bermutto Sake Vermouth
3. 125ml filtered caper berry brine
3. Mix thoroughly, then pour into a one liter bottle and keep in the freezer and poured directly into a frozen martini glass. Express a lemon peel and discard, then add three large drops of sansho pepper oil on the surface. Serve with wasabi peas as a snack.
