Tayēr Sandalwood Martini

A Martini is the hardest simple drink there is, and adding anything to it invites a fight. Sandalwood turns out to be a good answer, largely because it is not really a flavour at all — it is a texture and a scent. Warm, faintly creamy, aromatic without tipping into perfume.

Berg and Kratena bottle this at Tayēr + Elementary on Old Street. Gin and dry vermouth do the structural work; the sandalwood infusion sits underneath, softening the edges without dulling the juniper.

Pale gold in the glass. Juniper and citrus on the nose, then something soft and woody behind. The palate stays dry and taut, vermouth doing its job, with the sandalwood arriving late and lending a silkier finish than a Martini usually manages. Clean, elegant, not remotely apologetic.

Keep it in the freezer. That is where it belongs and where it drinks best.

How to Serve

Freezer-cold, poured neat into a chilled coupe. No ice, no dilution. A lemon twist, or an olive if you lean savoury.

Where to Drink It

The Connaught Bar, for the trolley. Dukes in St James's, if you want the Martini that built the reputation.

Food Pairings

Oysters. Failing that, salted crisps and decent company — a Martini rarely asks for more than that.