In our not-so-humble opinion, an awesome steakhouse is simply so-so with no nice martini. San Francisco’s elegant Harris’ Restaurant is aware of this and has constructed its 30-year status on its high quality aged cuts of Midwestern beef – matched by its choice of high quality wines and spirits. Diners return time and again for such temptations because the 6-ounce Wagyu Ribeye “appetizer,” 14-ounce ribeye Prime Rib, or the “Harris,” a 12-ounce bone-in dry aged USDA Prime New York steak.
With entrees costing as much as $253, there’s little question that each meal at Harris’ Restaurant is a special day. And which means a really particular martini is required from Scott Taylor, Beverage Director at Harris’ Restaurant, who went to work testing gins and vermouths to provide you with a superbly balanced recipe worthy of the title “The Greatest Martini.”
“One of many greatest errors folks make is to not embrace sufficient vermouth of their martini,” says Taylor. “With out vermouth you might be simply consuming a chilly glass of gin. Quite than shaking, I choose to stir. This not solely retains it from clouding or bruising, however I can even management the extent of water dilution.”
Realizing that no two gins are alike, Taylor selected his favourite after years of experimentation. “Loaded with the flavors of juniper, bay laurel and different earthy botanicals, I’m a giant fan of St. George Spirits’ Terroir Gin,” he says. “Every sip is sort of a welcomed kick within the mouth by a Christmas tree. It’s my go-to for an intensely fragrant martini, garnished with a lemon twist or peel to raise the trace of citrus.” Maybe better of all, the easy recipe is simple to duplicate at residence.
THE BEST MARTINI AT HARRIS’ RESTAURANT
2 components St. George Terroir Gin
1 half Dolin dry vermouth
Instructions: Stir with ice, pressure into chilled martini glass or coupe and garnish with lemon twist.
