For Shuchir Suri, founder of Anthem and Food Talk India, a good cocktail is all about getting the details right. And when it comes to his drink of choice, there is little room for compromise. In this edition of Masterclass by Manifest, Suri shares his recipe for a perfectly chilled, unapologetically Dirty Martini— complete with plenty of olive brine and three carefully chosen olives.
He begins by chilling his martini glass with ice and setting it aside. After all, as Suri puts it, “There’s nothing worse than a warm martini.”
Next, fill a mixing glass or tumbler generously with ice and add 60 ml of good-quality London dry gin.
While vodka can certainly be used, Suri has strong feelings about the choice. “If you say vodka, I’ll make it, but I’ll judge you,” he jokes.
Add 5 ml of dry vermouth, followed by the ingredient that gives this martini its signature character: olive brine. While a traditional Dirty Martini may call for considerably less, Suri prefers his on the decidedly filthier side, adding a generous 20 ml of olive brine.
Now comes the great martini debate: shaken or stirred? For Suri, there is no debate. Stir the mixture until thoroughly chilled. “The shake debate is a distraction,” he says. “Stirring is the way to go.”
Once the cocktail is properly chilled, discard the ice from the serving glass and strain the martini into it. Suri prefers to double strain the drink to ensure an exceptionally smooth finish.
Finally, garnish with three perfect olives.