A professed beer aficionado, I have to admit, I’m looking forward to trying one of these this summer while reading the newest issue of Tin House, appropriately themed “Appetites”:
The Tin House Martini was developed for Tin House magazine by Mr. Greg Connolly, bartender at the Four Seasons restaurant in New York City, who has also been known to call it “The Best Martini in the World.” Order the Tin House Martini at the Four Seasons bar, or use this recipe to educate your favorite bartender about this inspired improvement on the standard gin martini.
Pour 1/2 oz of Pernod into a cocktail shaker and swirl until it coats the inside of the shaker, pour off any excess. In countries where it is still legal, such as Portugal and Spain, absinthe can be appropriately substituted for Pernod.
Splash two eye-dropperfuls of Cinzano dry vermouth into the bottom of the shaker, and again swirl it about, then pour off the excess.
Pour 4 to 4 1/2 oz of Tanqueray gin into the shaker, add ice, and with a ridiculously long-handled silver mixing spoon, stir exactly twenty times.
Pour the drink into a very well-chilled martini glass. Then add three small cocktail olives, or two large ones, sans toothpick.
The flavors of olive and Pernod commingle so deliciously, that at least one of the olives should be consumed after the drink is finished. You see, sometimes consolation can be found in the bottom of a martini glass.