How to Make a Seattle Dog Martini
A signature Tanqueray martini from Tavern Law.
♦ Difficulty Level: Moderate
BARTENDER Magazine’s Recommended Spirit: Tanqueray Gin
♦ 2 oz Cream Cheese Fat Washed Tanqueray Gin
♦ 3/4 oz Pickled Jalapeno Brine
♦ Rim of Toasted Onion Powder Salt
1. Toasted Onion Powder Salt: Over medium heat we’ll stir the powder until it becomes brown and fragrant. Pull that off heat and mix it equal parts with kosher salt.
2. Pickled Jalapeno Brine: We cut up around 6 Jalapenos, added that to a clean mason jar and took 400ml water, 400ml Rice Vinegar, 70g Honey Syrup 66% brix, 24g Salt and added that into the same mason jar mixing all components together for a cold infusion. Let sit for a day before use.
3. Cream Cheese Washed Tanqueray: We took 1 bottle of Tanqueray London Dry and mixed it with around 150g of Cream Cheese. Mix the components together to fully combine and then set in a freezer to pull the fat out. We strain after 1 day over a filter lined chinois and let it drip clear.
3. For the Cocktail: You’ll combine 2 oz of the Cream Cheese Washed Tanqueray London Dry Gin, 3/4 oz Pickled Jalapeno Brine and stir those around 50 rotations for perfect dilution (using 1×1 cubes). Strain that into a toasted onion powder salt rimmed coupe, drop in a pickled jalapeno and enjoy.
