Dirty Martini unveils their new summer Pisco & Tonic range

by Newsdesk - Tuesday July 11, 2017 10:07 am

The Dirty Martini mixologists have created a refreshing new range of Pisco & Tonics serves, to rival the gin classic. Buy them over the bar or why not make your own using the recipes here?

For Dirty Martini’s summer menu, they are swapping stereotypical gin for the iconic Chilean El Gobernador Pisco. This new blend adds a South American twist on a British classic, bringing in grape and apple notes that complement the range of Fever Tree Tonic waters perfectly.  Each Pisco & Tonic partners two contrasting elements.

The Pineapple & Ginger Pisco & Tonic is The King’s Ginger Liqueur, Ciroc Pineapple Vodka, Pisco and Fever-Tree Mediterranean Tonic mixed into a refreshing blend, while sliced fresh ginger and a dehydrated pineapple crown complete this creation.

Peach & Grapefruit demonstrates, is a perfect mix of sweet and sour. The fruity creation is brought to life by the contrast of Peach Schnapps, fever Tree Sicilian Lemon Tonic with Solerno Blood Orange Liqueur, enriched by two slices of fresh peach paired with an eye catching dehydrated grapefruit wheel, striking the perfect balance both on a taste and a visual level.

The Rhubarb & Spice blend demonstrates Dirty Martini’s skill in marrying a serve with the perfect garnish as this Pisco & Tonic is topped with a rhubarb ribbon and an infused Angostura bark Tonic which already heightens the senses before you taste. Briottet Rhubarb Liqueur and Fee Brothers Rhubarb Bitters are mixed with pink peppercorns, Fever Tree Aromatic Tonic and star anise which adds sweet hints of anise and liquorice.

 Finishing the perfect summer range are the White Grape & Kaffir Pisco & Tonic which matches Briottet Bergamot Liqueur, Fever Tree Elderflower Tonic and Silent Pool Kaffir Lime Solution and the Dragon Fruit & Prickly Pear which features Briottet Prickly Pear Liqueur, Fee Brothers Cherry Bitters, Fever Tree Aromatic Tonic and a topping of dehydrated dragon fruit and fresh mint.

Tom Cole, Product Innovation and Development Manager at Dirty Martini 

“Gin has always been the centre of attention, however this summer the lesser known counterpart to the infamous serve, the Tonic, is set to flourish and we are excited to be at the forefront of this trend. Venturing away from the usual London Dry Gin, we are focusing our attention on Pisco, a beautiful South American spirit which pairs wonderfully with Tonic, providing aromatic floral notes, as well as subtle tones of citrus, with a creamy texture and long finish. At Dirty Martini we are passionate about innovating new and upcoming trends and are proud to introduce you to our boundary pushing new range – Pisco & Tonics, which sees us combine Pisco with bold botanical flavours, the freshest of garnishes and Fever Tree’s flavoured Tonic waters.”

 The menu will launch across all seven of Dirty Martini’s London bars from the 1st June until 31st August, as well as it’s Cardiff bar priced at £7.50.   

www.dirtymartini.uk.com

Dragon Fruit & Prickly Pear

Glass - Pineapple Mug

Ingredients:

  • 25ml El Gobernador Pisco
  • 15ml Briottet Prickly Pear Liqueur
  • 1 Dehydrated Dragon Fruit Wheel
  • 4 Fresh mint leaves
  • 3 dashes Fee Brother’s herry Bitters
  • Top (100ml) Fever Tree Aromatic Tonic

Garnish:    

  • Wheel of dehydrated Dragon fruit, fresh mint leaves

Method:

  • Build in glass
  • Add raw ingredients to glass
  • Pour liquid ingredients
  • Add cubed ice to top
  • Top with Tonic water
  • Stir slightly to combine
  • Complete garnish & Serve

Peach & Grapefruit (Pisco & Tonic)

Glass - Pineapple Mug

Ingredients:

  • 25ml El Gobernador Pisco
  • 2 thin slices Fresh Peach
  • 2x ½ Dehydrated Grapefruit wheel
  • 10ml Peach Schnapps
  • 10ml Solerno Blood Orange Liqueur
  • 2 dashes    Orange Bitters
  • Top (100ml) Fever Tree Sicilian Lemon Tonic

Garnish:

  • Dehydrated Grapefruit ½ Wheels & slices of fresh peach

Method:

  • Build in glass
  • Add raw ingredients to glass
  • Pour liquid ingredients
  • Add cubed ice to top
  • Top with Tonic water
  • Stir slightly to combine
  • Complete garnish & Serve

White Grape & Kaffir (Pisco & Tonic)

Glass - Pineapple Mug

Ingredients:

  • 25ml El Gobernador Pisco
  • 15ml Briottet Bergamot Liqueur
  • 2 sliced Whole white grapes
  • 2 whole Kaffir lime leaves
  • Top (100ml) Fever Tree Elderflower Tonic
  • Spray Silent Pool Kaffir Lime Solution

Garnish:    

  • Sliced white grapes, kaffir lime leaves and kaffir lime solution spray

Method:

  • Build in glass
  • Add raw ingredients to glass
  • Pour liquid ingredients
  • Add cubed ice to top
  • Top with Tonic water
  • Stir slightly to combine
  • Complete garnish & Serve

Pineapple & Ginger (Pisco & Tonic)

Glass - Pineapple Mug

Ingredients

  • 25ml El Gobernador Pisco
  • 10ml Kings Ginger Liqueur
  • 15ml Ciroc Pineapple Vodka
  • 2 thin slices Fresh Ginger
  • 1 Dehydrated Pineapple Wheel
  • Top (100ml) Fever Tree Mediterranean Tonic

Garnish:

  • Dehydrated Pineapple Wheel & slices of Fresh Ginger

Method:

  • Build in glass
  • Add raw ingredients to glass
  • Pour liquid ingredients
  • Add cubed ice to top
  • Top with Tonic water
  • Stir slightly to combine
  • Complete garnish & Serve

Rhubarb & Spice (Pisco & Tonic)

Glass - Pineapple Mug

Ingredients:

  • 25ml El Gobernador Pisco
  • 15ml Briottet Rhubarb Liqueur
  • 3 dashes    Fee Brother’s Rhubarb Bitters
  • 1 ribbon     Fresh Rhubarb on heart skewer
  • 4 Star Anise
  • ½ bar spoon Dried Pink Peppercorns
  • Top (100ml) Fever Tree Aromatic Tonic

Garnish:    

  • Rhubarb Ribbon on Heart Skewer, Pink Peppercorns & Star Anise

Method:

  • Build in glass
  • Add raw ingredients to glass
  • Pour liquid ingredients
  • Add cubed ice to top
  • Top with Tonic water
  • Stir slightly to combine
  • Complete garnish & Serve
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