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.

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For The Black Tie Issue, the obvious choice of cocktail Friday had to include the strong, classic Black Russian cocktail. Drawing it’s origin from 1949, by a Belgium bartender, this one? it isn’t for the faint-hearted, and that’s why I love it.

I personally love and use Mr Black coffee liqueur over the traditional Kahlua or Tia Maria- it’s cold pressed and Australian made and owned, and I love its depth of flavour and the coffee kick it lends to this cocktail in particular.

It’s somewhat traditional to garnish the Black Russian with a maraschino cherry- for a modern modern take, I suggest lime, an unexpected, but a delciious twist.


  • 100ml vodka
  • 50ml coffee liqueur
  • Ice
  • Lime for garnish


  1. In a short glass, stir together vodka and coffee liqueur
  2. Add plenty of ice
  3. Top with fresh lime