The Queso Martini gets its savoury kick from the Tomme cheese-washed-gin and addition of truffle oil with dry vermouth. Bartender Sachin Yadav loves to curate his drinks with a unique flavour twist and says this martini is umami with a punch of truffle.
At Bombay Cartel, they replace the three olives with three fresh litchis for the Litchi-tini. This martini is spiked with gin, litchi, lemongrass, ginger, basil leaves along with a sour mix.
Chef Gresham Fernandes believes that the list of experimental martinis is endless and that is why they did a seasonal take with the Mango Martini, which he says is simple, sweet, tangy and delicious.
Senior bartender at Plural, Sahil Gangurde does a unique take on the classic martini with a Run of the dill cocktail using gin, dill-infused vermouth, homemade lemongrass and a celery brine. It is no different at Butterfly High, where head mixologist Avril Gonsalves makes a Marzipan cinnamon martini with butterfly blue pea flower, hibiscus syrup, fresh passion fruit pulp, agave nectar and fresh carbonated water.
The Samtini at Maikada is a stirred cocktail with tequila, passionfruit, pineapple and star anise. Today, bartenders are exploring the botanical world with herb-infused marvels like lavender or rosemary. For a spicy kick, explore jalapeño or chili-infused martinis. Floral flavours of elderflower or hibiscus are evergreen.
The Badmaash martini made by head mixologist Bensan Varghese is a vodka concoction that contains homemade pineapple saccharum and saffron-cardamom syrup. It is a desi twist on the classic. At The Burrow, the Breakfast Martini is an interesting mix made with gin, triple sec, orange marmalade, lime juice and sugar syrup.
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