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Pear Rosemary Martini

Who knew there were so many variations to the age old Martini? MiNDFOOD chats with Ali Dedianko, Belvedere’s global brand Ambassador, to find out her favourite Martini bar and how to create the perfect Martini for MiNDFOOD readers.

Pear Rosemary Martini

The original American elixir involved pouring gin and dry vermouth into a mixing glass with ice cubes and stirring. Once mixed, the liquid was strained into a chilled cocktail glass and garnished with either an olive or a twist of lemon peel. However, today’s martinis are prepared in all sorts of ways, embracing different flavours and strengths.

Dedianko insists on being confident when ordering your martini, ‘remember that it’s your martini’; request it exactly how you like it, whether stirred or shaken, dry or wet. As for Dedianko, her go to martini is stirred, straight up with Lillet Blanc and a grapefruit twist, made with Belvedere Vodka of course.

The ultimate martini destination? The Duke’s Hotel in London, where all drinks are served table side from a rather sexy drink trolley, and head barman, Alessandro Palazzi, is the perfect host.

After a thirst quenching tour through a handful of different martini variations, and with the mastermind of Dedianko, we decided on a Classic martini for our MiNDFOOD readers, with a pear and rosemary twist. Enjoy!

Pear Rosemary Martini

50ml / 1.5 oz Belvedere Vodka

25ml Pear Puree

10ml / 1⁄4 oz Simple Syrup

10ml / 1⁄4 oz Fresh Lemon Juice

2 Sprigs of Fresh Rosemary

Gently muddle rosemary in the base of a shaker.

Add remaining ingredients and shake with ice.

Strain into a chilled martini glass and garnish with a sprig of fresh rosemary.

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