Go-to vodka martini recipe - wet, dry, olive, or twist?

My preference is a 5:1 recipe, so slightly on the wet side. I flip between vodka and gin, but always with an olive. Lemon twists are too aggressive for my palate. 

What daily rituals or small habits help anchor your day?

I like to spend the first 30 minutes of my day writing; it’s when my mind feels most quiet and focused. It’s something I learned while working on my book, The Cocktail Cabinet: The art, science and pleasure of mixing the perfect drink, and a habit I try to keep when writing for my Substack, Flavourful.

Do you have any rituals around making martinis? A specific glass, temperature etc?

My ritual relates more to the moment than the process, especially as a cold martini in a refined class is a non-negotiable for me. It’s my Friday night go to, always with a colleague or friend, and requires a cheers to the working week and a cheers to the weekend.

How do you like to unwind at the end of the day?

It’s a simple one: washing my face. Nothing beats the feeling of arriving home and wiping the day away. I’m also partial to a herbal tea at this point. I’m currently obsessed with a selection of Chartreuse blends - the flavours are so bright.

Favourite project you've worked on this year

Emberwood in Bath. Exploring the locality of produce, especially on their Martini Trolley, was really rewarding and resulted in the Queens Martini. It’s a drink that naturally fell into place because to the fantastic quality of product: Black Cow Vodka, Knightor Cornish Dry Vermouth and Wildlings Orchard Spirit. It’s a classy Martini with a luscious mouthfeel yet a crips and dry finish. It’s everything you want from a Martini.

What’s the next thing you’re working on that you’re most excited about?

I’ve just launched a cocktail menu at Skof in Manchester that I’m super excited about. I worked closely with the team to create a concise menu where each drink is offered either shorter and a little more punchy in the alcohol, or longer and lighter. It’s a challenge balancing drinks so that they work either way, and therefore super rewarding when you find the formula that works. The team are so passionate about hospitality and flavour, it’s been an absolute pleasure working with them.

When you’re hosting, what's your favourite drink to kick off an evening?

It actually would be the Martini, as long as I know my guests enjoy them - not everyone does. I always feel it’s a clean and simple place to start. Cocktails can then evolve to deliver more sweetness, acidity or texture. I’m a huge fan of the Caipirinha too, and like to make them with seasonal fruits and botanical infused syrups. It’s a fun place to start a night.

Any expert tips for serving martinis when catering to a crowd?

If hosting friends, find out their preferences first. You can then set your cocktail station with spirits and garnishes that will satisfy your guests. If you’re going with one style of serve for the night, then combining the spirits in a clean bottle and storing it in the freezer is smart. I still prefer the ritual of stirring and the chill and dilution it provides, over a per-diluted Freezer Martini. A quality Martini is totally worth waiting an extra few minutes for.

How did you approach designing the menu for Emberwood? With its focus on martinis, how did that theme take shape?

It was important to me that we covered a number of guest preferences and had an offering that’s appropriate to different occasions. I also felt that with the theatrics of a trolley, a number of Emberwood’s guests may be tempted by a Martini for the first time, so flavours needed to be accessible. The Quince and Rose is a great example of how a Martini can be softened through the subtle use of fruit and aromatics, making it more accessible.

Why do you think we’re seeing a martini revival right now?

We have seen a Martini boom this year, though I do think it has reached its peak. The Martini won’t disappear from menus, but as always, tastes evolve and we’ll see some different classic cocktails take the limelight. I’m keeping my eye on the Whisky Highball or Scotch and Soda serves to see how they evolve and gain momentum.

When ordering at the bar, what’s your advice for asking for recommendations? What words or cues help a bartender make the perfect martini for your taste?

Be honest about your preferences. The Martini is a hard drink - no one enjoys their first one! So let the bartender know what you like, and if your unsure, just say. They should be able to offer an experience that’s tailored to you.

Quick Fire

Favourite London Bar: Waltz Bar
Taste that most reminds you of home: It would be the Potato Cake. 
What makes you feel most at peace: The late night Radio 3 program, Night Tracks.

LEARN MORE ABOUT ZOE AND HER WORK: ATELIER-PIP.COM