Overview: The Guardian’s “The Good Mixer” series features a new cocktail creation from Legare in London SE1. Developed by General Manager Alex Mammone and Executive Chef Matt Beardmore, the drink combines vodka and dry white vermouth for a bespoke mixer.
The Full Story
The team sought to create fun, bespoke but easy-to-serve cocktails that could be pre-batched for busy services while maintaining an edge. Vodka was selected as the base due to its neutral profile, allowing the infusion to define the character while acknowledging the current resurgence of martinis. This approach results in a recognisable yet fun beverage that is noticeably distinct from standard offerings.
The recipe allows for batch preparation to be stored in the fridge or freezer for extended periods. Patrons can make a batch of this vodka- and vermouth-infused tipple to keep fresh in the fridge and sip over the weeks ahead.
Production & Profile
The process begins with steeping 20g of fresh bay leaves in 750ml of vodka for a minimum of ten days before straining through muslin into a clean bottle. The final batch serve combines 400ml of the infused vodka, 100ml of Martini Bianco dry white vermouth, and 150ml of chilled filtered water to yield 12-13 drinks.
To serve, pour 50ml of the mix into chilled mini-martini glasses and garnish each one with an olive.
What This Means
This release demonstrates how venues can maintain an edge while simplifying service logistics through pre-batched infusions that remain fresh for up to a month in refrigeration. The method ensures consistency during busy services without compromising the bespoke nature of the cocktail.
Consumer Takeaway
The drink is served in chilled mini-martini glasses and garnished with unpitted green olives. Patrons can prepare the infusion ahead of time, storing it in the fridge or freezer for consumption over the weeks ahead.
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