I went along to try my hand at mixing some of the classic gin cocktails.

Assistant bar manager Piotr Pstrus made it look slick and easy, but assured me I could follow his lead with ease.

First up, the Basil Grande, made from crushed strawberries, fresh basil and ice, mixed with Bombay Sapphire, Grand Marnier, Chambord and cranberry juice, then shaken.

Chopping and mixing was fine, it was the shaking I was more concerned about.

Admittedly, I was slightly slower at it than Piotr, but, when poured, my drink looked much the same as his, and tasted sweet and fruity – delicious.

Next we tried the Chelsea Martini – named after the member of staff who created the drink.

Made with a thick slice of cucumber, elderflower cordial, Hendricks gin, Zubrowka Bison Grass vodka and Absolut Citron vodka, it was easy enough to mix, and I was certainly getting more confident with the shaking business by now!

Served in a traditional martini glass, it was delightfully refreshing, perfect for a summer’s day.

Last, but not least, was the classic gin martini – notoriously difficult to mix, although Piotr insisted it was easy if you knew how.

Apparently, the key is in asking the customer how they like their gin, and which gin they prefer.

A hefty measure of Bombay Sapphire was mixed with Noilly Pratt vermouth and shaken – or stirred, as preferred – before being strained into a martini glass with a tea strainer.

Garnished with three olives on a stick – or mixed with the juice of the olives for a “dirty martini”, the drink was definitely an acquired taste, and a little strong for my liking – certainly an acquired taste.

None-the-less, I was impressed with my new-found skills, and may be a convert to the Chelsea Martini!

Now see below for the recipes...

Bournemouth Echo:

The Basil Grande

  • 4 Hulled strawberries
  • 10 – 12 Good Basil leaves
  • 1 twist of cracked black pepper
  • 25ml Bombay Sapphire
  • 12.5ml Grand Marnier
  • 12.5ml Chambord
  • 100ml Cranberry juice

‘Hull’ the strawberries to remove the stork and centre.
Roughly chop and add to the shaker with the fresh basil.
Add a good twist of black pepper from a pepper mill. ‘Muddle’ the mixture to extract a
ll the juice and flavours from the fruit, herb and spice.
Add a scoop of cubed ice to the shaker followed by all of the other ingredients.
Shake well to mix and lengthen. Pour the whole contents of the shaker into your serving glass, top with crushed ice, straws & garnish with half a strawberry and some fresh basil.

The Chelsea Martini

  • 1 thick slice of Cucumber
  • 12.5ml Elderflower Cordial
  • 25ml Hendricks
  • 12.5ml Zubrowka Bison Grass
  • 12.5ml Absolut Citron
  • 1 drop Angostura bitters

‘Muddle’ the cucumber with the elderflower cordial.
Add cubed ice and all the other ingredients to the shaker.
Shake well to mix. Strain through tea strainer into a martini glass. Garnish with a twist of cucumber skin.

Classic Gin Martini

  • 75ml Bombay Sapphire
  • 12.5ml Noilly Pratt

Fill a martini glass with crushed ice, add a splash of water and let stand to chill the glass.
Add cubed ice to your shaker along with the vermouth.
Lightly stir the ice to make sure it is completely coated with the liquid.
Drain the excess vermouth away to just leave coated ice, this will make it nice and dry.
Add the gin and stir again to chill.
Empty the martini glass and strain with a tea strainer the cocktail into the cold glass.
Garnish with three olives on a pick