Sea to Sky Martini
A Martini inspired by where the mountains meet the Pacific.
Copperpenny No. 006 Oyster Shell Gin brings a subtle coastal minerality to the glass, while dry vermouth adds classic herbal structure. A small pour of sake softens the edges and builds a delicate savoury depth without weighing the drink down. Sea to Sky bitters bring it all together with one final layer of aromatic complexity.
Clean, crisp and quietly unconventional, this is a Martini that tastes distinctly of the West Coast.
| GLASS | Nick & Nora or Martini Glass |
| GARNISH | Pickled Onion |
| PROCESS | Stirred |
Method
Chill your glass thoroughly before you begin.
Add the Oyster Shell Gin, sake, dry vermouth and bitters to a mixing glass. Fill generously with ice and stir for approximately 20–25 seconds, until very cold and properly diluted.
Strain into the chilled glass.
Cut a thin strip of lemon peel and express the oils across the surface of the Martini. Finish with the twist.
Why Sake?
Sake might seem unexpected in a Martini, but that’s exactly why it works here.
Its delicate rice character and subtle umami soften the sharper edges of gin and vermouth while allowing the mineral, savoury character of No. 006 Oyster Shell Gin to remain front and centre.
Use a dry, clean sake rather than a sweet or strongly flavoured style.
Copperpenny Tip
A delicate Martini needs a light hand.
No. 006 isn’t about big juniper or aggressive salinity. Its coastal character is subtle, so resist the temptation to add extra bitters or an overly strong garnish.
Stir it properly, keep everything cold and let the gin do the talking.
A Note on Storage
Both sake and vermouth should be refrigerated after opening.
They’re lower-alcohol products and will lose their freshness much faster than gin. Keeping them cold makes a noticeable difference in a Martini this clean and simple.
