Here’s a freezer Martini built on a gin you can only find at Enmore Road bar, Deadwax.
“Deadwax is heavily inspired by Japanese listening bars and that comes through our menu choices and flavours we try to highlight,” says the drink’s creator, Conor O’Brien.
“Being close friends with Lilyfields for the last 4 years I have a lot of respect for Jen’s chemical engineering background that she brings to their gins so I jumped at the opportunity to make a gin with her that is truly ours and becomes one of those drinks you can only have at Deadwax.”
“Nailing a great freezer martini serve also felt like a worthy challenge and our guests really love it when it comes out of the freezer in a blue Australian open thermos with a Deadwax sticker on the side.”
Wax Blossom
Ingredients:
- 50ml Deadwax x Lilyfields House Blend Gin
- 9.5ml Demon Slayer Junmai Sake
- 9.5ml Carpano Dry Vermouth
- 8.125ml water
Method:
- Batch ahead and store in a thermos in the freezer at -16°C.
- Pour into an ice-cold Martini glass at around -15°C.
- Garnish with 5 drops of sesame oil.
Recipe by Conor O’Brien with Kate Howlett at Deadwax, Sydney.
