Elevate your cocktail game this National Martini Day [19th June] by indulging your taste buds in a wide variety of unique flavours and ingredients that will redefine the way you enjoy that classic concoction. We have searched high and low to put together our collection of marvelous martini recipes, taking them to new heights and including one or two secret ingredients we can guarantee you have never thought of using before (Hello Oyster Shells, looking at you here) - so say goodbye to the conventional martini and unleash your inner mixologist as you embark on this journey of martini euphoria where each sip will transport you to a world brimming with sophistication and excitement - whichever one you choose, and if you shake it or stir - please make sure to drink responsibly.

Aviation Gin Classic Martini

50ml Aviation American Gin
15ml Dry Vermouth
1 Dash Orange Bitters

Combine all ingredients into mixing glass with Ice.
Stir, then strain into chilled Martini glass.
Garnish with Lemon Peel.

Jaisalmer Gold Gin Martini

50ml Jaisalmer Gold Indian Craft Gin
10ml Cocchi Americano
3 Dashes of Coriander Bitters

Add all ingredients into a mixing glass and stir over ice.
Double strain into a frozen glass and garnish with a chilli

Kavka Tokaji Espresso Martini

50ml Kavka Tokaji Vodka
25ml Coffee Liqueur
30ml Fresh Coffee
2 Drops of Chocolate Bitters

Add all ingredients to a shaker, then fill with ice and shake.
Fine strain into a chilled martini glass and garnish with chocolate powder.

Mermaid Vesper Martini

60ml Mermaid Gin
20ml Mermaid Salt Vodka
15ml White Vermouth

Shake all ingredients with ice and fine strain into a chilled glass, then garnish with a twist of lime zest

Micil Irish Gin Martini

60ml Micil Irish Gin
10ml Dry Vermouth

Add both ingredients to a mixing glass.
Fill with Ice and stir down to your desired dilution.
Serve straight up in your chosen glass.
Garnish with a lemon twist.

Gousto’s Espresso Martini

This recipe comes from Gousto and serves two

For the sugar syrup
100g caster sugar

For the cocktail
Ice
100ml vodka
50 ml freshly brewed espresso (or good quality instant espresso powder and hot water)
50 ml coffee liqueur (we used Kahlùa

4 coffee beans for garnish (optional)

To make the sugar syrup, put the caster sugar in a saucepan over medium heat and add 50 ml of water. Bring to the boil.
Once the sugar is completely dissolved, remove the pan from the heat and allow it to cool.
Put 2 glasses in the freezer to chill.
Once the sugar syrup is cold, pour 1 tbsp into a shaker with a handful of ice, vodka, espresso, and coffee liqueur.
Give it a really good shake, until the cocktail shaker feels ice cold.
Strain into your chilled glasses and serve with coffee beans on top.

Dutch Barn Orchard Vodka | @steve_kielty

The Dutch Barn Orchard Vodka Wallitini

This recipe is created by MasterChef star @steve_kielty for The Dutch Barn Orchard Vodka

50ml Dutch Barn Orchard vodka
20ml Walli Juice
15ml Extra Dry Martini
Ice
Garnish with pickled Walli

Add all ingredients to an ice-cold shaker
Shake with ice
Strain into a frozen Martini glass
Garnish and enjoy

Pickled Carrot Martini

This recipe comes from SOMA

For the Pickle:
500g Purple Carrot
100g Sugar
200g Water
200g White Vinegar
1 tsp of Pink Peppercorns
1 Star Anise
1 Stick of Cinnamon
Dried Chillis
1 tsp of Cardamom Pods
1 tsp of Coriander Seeds

For the Martini:
60ml London dry vodka
10ml Dry vermouth
20ml Pickled purple carrot brine

Make Your Pickled Carrot:
Take your purple carrots and slice them into even discs and place them into a jar
Add the sugar, water, and white vinegar to a saucepan and bring to a low boil.
Stir until all the sugar has been dissolved then add your spices.
Pour into the jar of carrots and cover, ensuring all the vegetables are covered in the pickling liquid.
Let the jar cool then store refrigerated

Then add all the Martini ingredients into a mixing glass and stir for 20 seconds
Serve in martini/coupe glass
Garnish with pickled carrot

Oystershell Martini

Utilising oyster shells that would go to waste, Fallow’s have come up with this innovative take on the martini

45ml Belvedere-infused oyster shell
30 ml Carpano Dry
2.5 ml Verjus Cordial
1.5 ml Sea Water
5 ml Jalapeño Brine

To make the oyster shell vodka, clean the oyster shells, ensuring you remove any meaty parts from them.
Bring a pot of water to boil and place your oyster shells in it and boil them for 30 minutes to pasteurize them.
Strain and dry your oyster shells and place them into a jar.
Cover the oyster shells with vodka and sprinkle a pinch of salt.
Let them infuse for at least two weeks.
After this time, strain the oyster vodka and transfer it into a clean bottle.

Add all ingredients into a tin to build over ice.
Double strain and garnish with an Oyster Leaf

Ukiyo Japanese Rice Vodka Passionfuit Martini

5ml (1.5oz) Ukiyo Vodka
25ml (0.8oz) Passionfruit purée
15ml (0.5oz) Vanilla Syrup
1 Slice Pineapple
1 Half Passionfruit
Shot of Prosecco

Muddle 1 slice of pineapple in cocktail tin.
Add Vodka, Passionfruit purée, vanilla syrup and pulp of squeezed passionfruit
Shake all ingredients then double strain in to Martini glass
Garnish with Half a passionfruit and a Shot of Prosecco

Hazelnut Chocolate Martini

this recipe is created by Bonne Maman, utilising their Hazelnut Chocolate Spread for a twist on the classic

Egg white/edible glue
Edible gold glitter/sparkles
75ml freshly brewed espresso coffee
75ml Vodka
30ml Drambuie
75g Bonne Maman Hazelnut Chocolate Spread
60ml Double Cream
Edible gold glitter and dark chocolate shards, to decorate

To prepare the martini glasses, dip the rims in egg white or edible glue then sprinkle with edible gold glitter.
Pop the glasses in the fridge or freezer for 20 minutes.
Put all the remaining ingredients, except the cream, in a jug and whisk for at least a minute, or until the mixture is completely smooth (it can also be blitzed in a blender).
Pour into the chilled glasses and swirl the cream on top.
Add a few shards or curls of chocolate and serve immediately.

Tanqueray No.10 Wet Martini

50ml Tanqueray No.10 Gin
10ml Dry Vermouth
Pink Grapefruit Twist

Stir Tanqueray and Dry Vermouth together.
Strain into a chilled silver martini cocktail glass.
Garnish with a twist of pink grapefruit.

Rosebud Dry Martini

50ml Rosebud Seville Orange Marmalade Gin Liqueur
25ml Vya Dry Vermouth
Orange Peel

Put all the above in a cocktail shaker with plenty of ice.
Shake and then strain into a Cocktail Glass
Add a Twist of Orange Peel to garnish

Gin Martini

5 cl Kyrö Gin
2 cl dry vermouth
Olives or a lemon peel
Ice

Pour all liquids into a mixing glass on ice, stir until frost appears on the glass.
Then sieve into a chilled coupe glass and garnish with olives or lemon zest.

The Olivette - Elderflower Martini

10ml St-Germain Elderflower Liqueur
25ml Noilly Prat Dry Vermouth
25ml Bombay Sapphire Gin
1 Green Olive

Add ice into a mixing glass.
Add all ingredients into the mixing glass.
Stir until perfectly diluted and chilled.
Strain into a chilled martini glass.
Garnish with a green olive.

Mix It Up With These Marvelous Martini Recipes