For an Oyster Martini, the only way is Essex

The Oyster Martini was created by Piers Baker, owner at the White Hart Inn in Mersea Island, Essex, and the venue’s manager, Tom Hughes.

Its star ingredient is the pub’s own Baker’s Oyster Gin, named after Baker himself. The spirit is steeped in oysterman Richard Haward’s oyster shells, rock samphire and kelp for a month, before botanicals including angelica, coriander seed, juniper, lemon verbena, lemon peel, orris root –  and a secret ingredient – are added. A touch of local Maldon sea salt completes the spirit before bottling.

The Oyster Martini is mixed with a nudge of vodka and a wink of vermouth before serving with a slick of lemon peel.

Ingredients

• 60ml Bakers Oyster gin
• 25ml Black Cow vodka
• 3.5ml Dolin dry vermouth
• 3.5ml Noily Prat vermouth
• 15ml still mineral water

Method

Combine all the ingredients in mixing glass and stir. Place the glass in a freezer and chill until it reaches -12°C.

Pour into chilled coup Martini glass and garnish with an unwaxed lemon twist.

If you don’t want to freeze the drink, stir it with a large two-inch block of ice for a minute and then pour into a chilled coupe Martini glass.