St Petersburg Martini

St. Petersburg Martini
  • Cocktail
  • medium
  • 1
  • 20 minutes, plus 24 hours infusing time



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To begin, make the oyster shell vermouth. Wash and clean 6 oyster shells and wrap in a tea towel. Smash with a meat mallet or rolling pin to break up the shells and place in a sealable, non-reactive container. Cover with the vermouth
Leave to infuse for 24 hours, pass through a sieve then strain the liquid through a coffee filter to remove any small pieces of shell
Wash and chop the samphire into small pieces. Place in a zip-lock bag, cover with the vodka and squeeze as much air as possible out of the bag. Seal and leave to infuse for 24 hours in a cool, dark place
Pass through a coffee filter and set aside until ready to make the cocktail
To assemble the martini, place the Beluga vodka, 15ml of oyster shell vermouth and 1 tsp of the samphire bitters in a cocktail shaker. Add ice cubes, stir until ice-cold and strain into a martini glass. Serve with the caviar on the side
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