You can play this twist on a classic martini from cult Taiwanese restaurant Bao Mary two ways: mix up a single serving to mark the end of the working week or increase the quantites to make a big batch to keep in the freezer.
- Prepare5 mins
- Total time5 mins
- 75ml vodka
- 10ml Cocchi Extra Dry Vermouth
- 3 pickled silverskin onions or any pickled vegetable
Stir the vodka and Cocchi Extra Dry Vermouth together with ice until very well chilled. At least 15 minutes before you’re ready to drink it, put the martini glass in the freezer to chill down. Pour and garnish with pickled silverskin onions (or other pickled vegetable) on a cocktail pick.