The cocktail: TCO Martini Service
Where to order it: The Corner Office, 1401 Curtis St.
Why we love it: I confess: James Bond never enticed me to try a martini. But with the recent remodel of The Corner Office came a new drink menu and a new martini, and, after a taste, I’m all for them causing a stir (or a shake, as 007 would prefer).
“Much like our food menu, we take iconic dishes from around the world and add our twist,” says Brittany Kogut, restaurant manager. “So, of course, we wanted to have a really inspired and interesting martini, because we’re a martini bar first and foremost.” What they did to take the martini to the next level: developed a recipe that’s poured tableside and contains six spirits, three of which definitely weren’t in Bond’s rendition, but should have been: honey gin, sake and shochu, a sake cousin that’s distilled like beer and can be made with items like sweet potatoes and barley.
My first few sips, I was surprised by the complexity. The honey gin is slightly sweet and the sake and shochu flavors really come through as you swallow. I enjoyed how easy the drink went down—turns out six spirits, when paired right, are really smooth. Of note: When you order the tableside martini at The Corner Office, instead of olives, you’ll get a side of house-pickled pickles, which I added to my drink when the glass was half-empty. The pickle brine was a wonderful addition.
Mix it at home:
1 ounce Kombu-Absolut Elyx vodka
1 ounce Caledonia Spirits Barr Hill gin
¼ ounce Chokaisan Junmai Daiginjo sake
¼ ounce Takara Jun shochu
¼ ounce Noilly Prat Ambre vermouth
¼ ounce Dolin Vermouth de Chambery Dry
Dash of Rau Ram tincture
Lemon swath for garnish
Shake or stir all ingredients, except the lemon garnish, together and pour into a chilled, copper martini glass. Garnish with the lemon swath.
What to pair it with: The Corner Office recommends pairing this new classic with dishes like pork dumplings, bacon-wrapped dates, flatbread, bibimbap and salmon chimichurri with potato puree and grilled vegetables.