Never Never Distilling Co and Gimlet at Cavendish House have joined forces to craft the driest martini possible. The resulting product, dubbed the Triple Dry Martini, is now available both in-house at the Melbourne restaurant and in a limited-edition 500ml bottled cocktail via Never Never’s website.
“The brief was relatively simple - to make a martini that mimics the traditional version but without vermouth, no exceptions...pretty easy!” said Tim Boast, Never Never’s Head Distiller and Co-founder.
“We love creating new interpretations of classics and exploring the relationship between texture and flavour.”
To fulfil the task, the team experimented with various winemaking techniques to impart the resulting intense mouth-puckering dryness before eventually settling on the use of oak tannin. Whey from clarified milk was then used to balance the tannins, adding complexity and increasing viscosity. Chamomile and orris root distillates were also incorporated, bringing floral notes to the Triple Juniper Gin base.
“When it pours from the bottle, it’s thick, viscous, and mouth-coating, drying out almost immediately thanks to the added tannin and whey,” said Boast.
“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.”
Lachlan Bentley, Gimlet’s Bar Manager, added: “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.”
The creative project follows half a year behind Never Never Distilling Co being acquired by Asahi Beverages.
Additionally, Gimlet at Cavendish House also recently made headlines after it took home the top prize at Australia’s Wine List of the Year Awards 2024.
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