Cocktail Friday: Bert’s Bar & Brassiere’s Marteeny

by | Cocktail Friday, Made

ABOUT THE AUTHOR

Ms Zig Zag
2
COMMENTS

There’s no cocktail that says “sophistication” quite like a martini. So what else to serve at your black tie wedding but the classic? But any old martini recipe simply won’t do! Bert’s is here to save the day.
Bert’s Brassiere & Bar– overlooking the pristine Pittwater estuary in the northern beaches of Newport, New South Wales – have just opened their venue up to hosting private events and wedding receptions of up to 150 seated guests. The space features a Champagne bar, 1930’s decor and instant accommodation at The Newport hotel on site. Plus there’s an idyllic wharf nearby for your ceremony!

Their signature martini is designed to be made in batches so you can quench your guests’ thirsts quickly…but it makes a slightly smaller than average drink, so they won’t be feeling too silly before it’s time to cut the cake. Thus the “teeny” part in the name of their “Marteeny”.

Bert’s Marteeny (1L Batch Recipe) 

  • 640ml Absolut Elyx vodka
  • 120ml Madeira fortified wine (Bert’s recommends the ‘Rainwater’ variety)
  • 200ml Water (for dilution, instead of ice)
  • Peel of 2 lemons, sliced

Add all ingredients to a bottle or a jug with a lid. Leave it to rest in the fridge for 4-5 days (you’ve got an excuse to taste as the days tick by to see how citrus-y you want your drink. Strain out the lemon peel, if you want to keep it even longer). Then simply pull out the bottle and pour into chilled coupe glasses! Serve with baby pickles, olives and capers on a silver platter on the side for extra fancy points. Makes 16.

Note: To make a single serve, stir or shake 40ml Absolut Elyx, 7.5ml Madeira and 12.5ml water (all chilled) plus a twist of lemon.

COMMENTS

MAKE A COMMENT

We ask that the comments you leave on our site are respectful of each other and the personal stories that are told. We reserve the right to remove any comments that do not fall within our site policies.

*

Trackback from your own site.