Never Never is well-known for its Martini-focused gins and has now collaborated with Gimlet at Cavendish House on a project that was driven by one single challenge – create the driest Martini possible.
The colab saw Never Never Head Distiller and Co-Founder, Tim Boast, work closely with the team at Gimlet to embrace the challenge and deliver a Martini that pushed boundaries.
“The brief was relatively simple – to make a martini that mimics the traditional version but without vermouth, no exceptions… pretty easy,” Boast joked.
“We love creating new interpretations of classics and exploring the relationship between texture and flavour.”
Boast explained that the process of creating the drink saw the team draw inspiration from winemakers, and that oak tannin extract proved to be the key ingredient.
“It was a lightbulb moment – suddenly we were achieving the dryness we had been chasing,” said Boast.
Milk from the Fleurieu Peninsula was clarified, leaving only the whey, which helped to balance the tannins. This process added complexity, viscosity and adjusted the pH of the final product. Chamomile and orris root distillates were also incorporated, bringing floral notes to the Triple Juniper Gin base.
Boast said: “Triple Juniper Gin was essential to creating a flavoursome and well-rounded Martini, it’s our signature gin for a reason – it underpins incredible classic cocktails.”
When the Triple Dry Martini is served at Gimlet it is poured from a crystal decanter into a frosted glass and finished with zested citrus and a seasonal tincture.
Gimlet’s Bar Manager, Lachlan Bentley, said: “We’ve never seen something so innovative in Martinis. It contains ingredients you wouldn’t normally find in a dry gin Martini but with impeccable balance and drinkability.”
Boast added: “When it pours from the bottle, it’s thick, viscous, and mouth-coating, drying out almost immediately thanks to the added tannin and whey.
“This bone-dry, Churchillian Martini uses innovative ingredients to amplify texture and dryness. It’s unlike anything I’ve tasted before – dangerously moreish and exceptionally delicious.”
Tasting Notes and Signature Serves – Triple Dry Martini:
- Aroma: Gentle violet and chamomile with subtle pine and citrus.
- Palate: Textural and creamy, with notes of white chocolate, liquorice root, and orris.
- Finish: Long and complex, with tannin and whey delivering an amplified dry finish.
1. Triple Dry Martini
Freeze for several hours (overnight for best results). Pour into a frozen martini glass and garnish with lemon zest.
2. Martini Highball
- 45mL Triple Dry Martini
- 120mL sparkling water
- Lemon wheel
- Build ingredients in a highball glass with ice, garnish with a lemon wheel, and serve immediately.
The Triple Dry Martini is available at Gimlet, with a limited-edition 500ml bottled cocktail also available through Never Never.
