The real history of the Martini is a little hazy to say the least. Some argue the gin-based cocktail was invented in the town of Martinez, California during the Gold Rush of the 1800s, while others insist it originated in San Francisco or the Knickerbocker Hotel in New York. Whatever its roots, it’s a timeless classic that has never gone out of style and is particularly associated with the 1950s and ‘60s when the ‘three Martini lunch’ was the preferred way for Don Draper types to make deals and James Bond requested his shaken, not stirred.

Our House Tonics are classic cocktails with a twist – a nod to the best bits of the past but with their spirit firmly in the present. Simone Gianniello is Assistant Bar Manager at our West London outpost, High Road House. Here he tells us how to make their ‘naked Martini’.

High Road House Naked Martini


60ml gin or Konick's Tail Vodka, chilled from the freezer and poured straight into a chilled Barwell crystal Martini glass

10ml vermouth in a spray atomizer

Lemon zest or olives to garnish

How It's Made

'The 'Naked Martini' is called that because it doesn't have the same kind of preparation as a regular Martini, instead being made in the glass. The spirits that we use must be cold, in fact it's best if they are kept in the freezer to keep the vodka at a temperature below freezing and the gin close to 0 degrees.

The vermouth is not mixed with the vodka. Originally it was used to 'wash' a chilled glass, but we spray it onto the glass to leave the aroma essence and a touch of flavour.

Garnish with lemon zest or olives.'

High Road House

Our hotel and members' club on Chiswick High Road has 14 bedrooms and a European style brasserie.