Here’s a Martini that’s a little unlike the others.
“We want more people drinking arak, and this is the perfect vessel,” says the drink’s creator, Matt Linklater.
“In arak production there’s a term that describes arak at its best — ‘Zahra’ — meaning flower or bloom. It describes the slow and gentle louching you’ll observe in fine arak when mixed, and which you’ll also see in the glass when this martini is poured.
“Theatre in the glass, and theatre in the pour. Inspired by great bars of Beirut (and Bar Planet closer to home), the brik is perfect for smooth pours, thermal mass, and instagram (duh). But more importantly, at Zareh everything must have purpose, connection to the food and story.
“Finally - we decided to garnish it with a Gilda, because a Martini on an empty stomach should be a sin.”
Zareh Martini
- 10ml Arak Farid
- 40ml Cedar Fox Gin
- 15ml Bordiga Bianco Vermouth
- 2.5ml Marionette Curacao
- 1 dash Fee Brothers Lemon Bitters
- 10ml filtered water
Garnish with lemon & orange zests (lil noodles), or Tom Sarafian Gilda.
- Batch all ingredients but arak and store in brik (Lebanese water jug) in freezer at -18C.
- To serve, pour arak into frozen nude savage coupetini glass (or your favourite martini glass).
- Garnish with either lemon & orange zest (the lil noodles, not too much), or a Gilda (the Gilda’s the way to go).
- Slowly top Martini from brik, from low height then high, careful not to introduce too much aeration.
