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Oxley Gin and the Perfect Martini

post #1 of 6
Thread Starter 
Oxley is a terribly expensive gin made with a traditional mix of uber quality varietals. Their particular spin is to do everything very, very cold. The gin tastes like a London dry, only cleaner, subtler and much better. If you didn't know better, you'd say it belongs in Plato's cave rather than your liquor cabinet.

We drove up the coast last February to partake in one of the many pre-graduation, graduation, and post-graduation rituals associated with my son Max's (wait for it) graduation, his dissertation defense, and stayed at the Dream Inn there. Their bar was an early adopter, and I tried Oxley on their recommendation. Now that a few months have passed, Oxley is no longer so difficult to find, but you still may have to expend a little effort to find it. Worth the search and the price, because Oxley makes the perfect, dry martini.


Cocktail Shaker, not too small
Martini Glass, large, stemmed, elegant and preferably de luxe
Ice cubes, lots
2 oz, more or less of Martini and Rossi, Noilly Prat, or Cinzano Dry Vermouth, at any rate nothing cheap
3-4 oz Oxley
2 Cocktail olives, large size and best quality, stuffed with pimento, jalapeno, onion, blue cheese, or...?.
Fancy shmancy cocktail pick.
Cocktail strainer, if your shaker doesn't have one built in.

Have everything ready from jump street, so you can work with rhythm.

Fill the shaker and martini glass generously with ice cubes.

Add the gin to the shaker and the vermouth to the martini glass.

Prepare the olives by putting them on the pick, set aside.

The time allowed up to this point allowed the glass to chill and the vermouth to work its magic. Swish the vermouth in the glass, when the glass is well chilled and scented discard the vermouth and ice.

Put the pick with the olives in the glass.

While the ice and gin linger unshaken in the shaker, the slow melting ice dilutes the gin. The longer the wait, the more dilution. Depending for whom you're shaking the cocktail, more dilution can be a good thing or not. Use your judgment. Cover the shaker, and shake the gin vigorously. When the shaker is so cold it actually hurts to hold it -- not a moment before -- strain the gin into the glass.

The glass will be frosted, the cocktail cloudy but clearing with a thin film of ice floating on top. The mouth-feel will be rich and cold, the taste clean with a hint of juniper.

Don't let it sit in the glass and get warm, it won't taste good. If you can't drink that large a cocktail reasonably quickly, make singles by halving the amount of gin and keeping all other measurements and instructions the same.



PS. Original recipe, for and from my blog. Please don't reprint or re-post without permission. Blah blah blah.
Edited by boar_d_laze - 9/29/11 at 4:16pm
post #2 of 6

My drink of choice is a gin and tonic.


Years ago, I always stipulated Gordon's - but then they weakened the gin strength (here in the UK, although overseas stuff is still the same as the original).  I then changed my allegiance to Bombay Sapphire and have drunk that consistently for years.


A couple of years ago, a friend introduced me to Hendrick's, a Scottish (!) gin for cocktails.  I really, really like it - but not quite so much in a straight up G&T.


I haven't heard of Oxley, but I'll have a look in the local offie (does lots of very, very, VERY expensive wines and spirits) - to see if I can spot a bottle.

post #3 of 6

Chef BDL,



Thank you for the recipe. I agree 100 % with you in that it MUST be served very cold in a chilled glass. Like you, our family enjoys a good martini. This year we have been drinking grey goose martini's for a change but maybe I will introduce them to Oxley. My signature dessert drink is a chocolate martini. What is it about a martini that makes them so good ?


I read the info on their site  and found it interesting . Recipe NO. 38.


Thank you for sharing,




@ Ishbel : Our family enjoys G & T as well with the use of Bombay.

Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)

Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
post #4 of 6
Thread Starter 
Hendricks is a very interesting gin. Not good for martinis, it doesn't mix well with even a hint of vermouth. They seem to bring out the worst characteristics of one another. Tonic is another story. Like Ishbel, it's my favorite gin for G&Ts too.

Chef Petals, I don't know what it is about martinis, but whatever it is, it is. Eos bebemos, ergo sumus

Edited by boar_d_laze - 10/1/11 at 5:54am
post #5 of 6

@ Petals, 


Try an Oxley Vepser with Grey Goose and Lillet Blanc - be sure to serve with a grapefruit twist!


40mls Oxley 

20mls Grey Goose

10mls Lillet Blanc

Shake shake shake


Grapefruit twist!


Nice Cold Cocktail glass



post #6 of 6

Not convinced by this gin, seems like a case of marketing over substance. In common with a lot of other so-called 'premium' gins it has a very light citrusy body and I don't think will pack the punch to make a good martini (though as yet I've only tried it straight). Maybe a gin for vodka martini drinkers?

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