We reached out to the top bartenders from some of the finest restaurants and bars around the world to bring to you the 12 Martinis of Crystal Head.
Celebrate with friends and family this holiday season at any of these restaurants or bars and spread some holiday cheers.
Clockwork Rose, 16 St. Stephen’s St, Bristol, UK
Bartender Name: Kit Commodore
Cocktail Name: Northern Lights
Ingredients:
2 oz. | 55ml Crystal Head Aurora
½ oz. |15ml Tio Pepe Extra Dry Fino
½ oz. | 15ml Chambord Royale
1 tsp. | 5ml Sugar Syrup
3 Dashes of Tonic Bitters
Garnish:
1 Piece of Dark Chocolate
1 Raspberry
Directions:
Add all ingredients into a mixing glass with ice and stir until cold. Strain into a chilled martini glass and garnish with a piece of dark chocolate and a raspberry.
Filthy Xiii, 298 Cheltenham Rd, St. Andrew’s, Bristol, UK
Bartender Name: Ben Alcock
Cocktail Name: Lemon Peel Martini
Ingredients:
2 ½ oz. | 60ml Crystal Head Aurora
2 tsp. | 10ml Cocchi Americano Bianco
Garnish:
1 Lemon Peel
Directions:
Add all ingredients into a mixing glass with ice and stir until cold. Strain into a chilled martini glass and garnish with a lemon peel.
Chiltern Firehouse Restaurant, 1 Chiltern St, London, UK
Bartender Name: Nikos Peratinos
Cocktail Name: Olé
Ingredients:
1 ¾ oz. | 50ml Crystal Head Onyx
½ oz. | 15ml Tio Pepe Extra Dry Fino
A Pinch of Salt
Garnish:
3 Drops Mint Oil
Mint Crown
Directions:
Add all ingredients into a mixing glass with ice and stir until cold. Strain into a chilled martini glass and garnish with 3 drops of mint oil and a mint crown.
The Goring Hotel, 15 Beeston Pl, London, UK
Bartender Name: Tiago Mira
Cocktail Name: The Ghost Martini
Ingredients:
2 ½ oz. | 75ml Crystal Head Vodka
2 tsp. | 10ml Graham No. 5 White Port
2 Dashes Electric Bitters
Garnish:
1 Fig
Directions:
Add all ingredients into a mixing glass with ice and stir until cold. Strain into a chilled martini glass and garnish with a fig.
Zuma, 5 Raphael St, London, UK
Crystal Head Startender Name: Pawel Rolka
Cocktail Name: Rose Petal Martini
Ingredients:
1 ¼ oz. | 35ml Crystal Head Vodka
1 oz. | 30ml Lychee Purée
2 tsp. | 10ml Lemon Juice
½ oz. | 15ml Rose & Ginger Syrup*
Champagne Splash
Garnish:
1 Lemon Peel
1 Lychee
Directions:
Add the Crystal Head Vodka, lychee purée, lemon juice and rose & ginger syrup to a mixing glass with ice and stir until cold. Strain into a chilled martini glass and top with a splash of champagne.
*Rose & Ginger Syrup: Place 1 cup of water and 1 cup of sugar in a saucepan. Place the saucepan over medium heat stirring frequently. Once the sugar is dissolved add 1 cup of peeled and diced ginger root. Bring the syrup to a boil, then cover and reduce the heat. Add in 10-12 drops of rose water and allow the syrup to simmer covered for about 15 minutes. Remove the saucepan from the heat after simmering and allow to cool and steep in the covered saucepan for up to an hour, or until it reaches your preferred taste. Strain out the ginger and place the syrup into a mason jar.
Añjeo, 1001 N 2nd St, Philadelphia, PA
Beverage Director: Amanda Swanson
Cocktail Name: Gingerbread Express
Ingredients:
1 ½ oz. | 45ml Crystal Head Onyx
¾ oz. | 22.5ml Espresso
¾ oz. | 22.5ml Gingerbread Coco Lopez*
Garnish:
Star Anise
Directions:
Add all ingredients into a cocktail shaker with ice and shake vigorously. Double strain into a chilled martini glass. Garnish with star anise.
*Gingerbread Coco Lopez: Add 1 can of Coco Lopez to a saucepan with 2 oz. of fresh grated ginger, 2 oz. cinnamon and 1 oz. vanilla paste. Bring everything to a boil while stirring often. Allow to simmer for 15 minutes. Let cool and store in a mason jar.
Water’s Edge Gastropub and Lounge, 1067 Totem Rd, Bensalem, PA
Bartender Name: Angela Thorpe
Cocktail Name: Orange Sugar Skull
Ingredients:
1 ½ oz. | 45ml Crystal Head Vodka
½ oz. | 15ml Blood Orange Liquor
¼ oz. | 7.5ml Simple Syrup
Garnish:
1 Dehydrated Orange Wheel
Directions:
Add all ingredients into a cocktail shaker with ice and vigorously shake. Strain into a sugar rimmed chilled martini glass. Garnish with a dehydrated orange wheel.
This Is It!, 418 E Wells St, Milwaukee, WI
General Manager Name: Zak Pekovic
Cocktail Name: Ginger Bells, Ginger Bells
Ingredients:
3 oz. | 88ml Crystal Head Vodka
2 oz. | 60ml Cranberry Juice
1 oz. | 30ml Lime Juice
1 oz. | 30ml Domaine De Canton
Garnish:
1 Ginger Slice
Directions:
Add all ingredients into a cocktail shaker with ice and shake. Strain into a chilled martini glass and garnish with a fresh slice of ginger.
Savannah Luncheonette, 1954 W Armitage Ave, Chicago, IL
Bartender Name: Byron Argudo
Cocktail Name: Fall in Savannah
Ingredients:
2 oz. | 60ml Crystal Head Vodka
1 oz. |30ml Cinnamon Simple Syrup*
1 oz. | 30ml Lime Juice
1 oz. | 30ml Apple Juice
Garnish:
1 Cinnamon Stick
1 Apple Slice
Directions:
Add all ingredients into a cocktail shaker with ice and shake. Strain into a chilled martini glass and garnish with a cinnamon stick and apple slice.
*Cinnamon Simple Syrup: Add water, sugar and two cinnamon sticks to a boil on medium heat stirring often. Reduce heat and allow the syrup to simmer for 15 minutes. Remove from heat to cool before use and store in a mason jar.
Via Allegro, 1750 The Queensway, Etobicoke, ON
Bartender Name: Aaron Male
Cocktail Name: Indulgence
Ingredients:
2 ½ oz. | 75ml Crystal Head Onyx
½ oz. | 15ml Brown Butter Washed Lustau Amontillado Sherry*
1 tsp. | 5ml Barrel Fermented Chardonnay
Garnish:
1 Dehydrated Lemon Slice
Directions:
Add all ingredients into a mixing glass with ice and stir. Double strain into a chilled martini glass and garnish with a dehydrated lemon slice.
*Brown Butter Washed Lustau Amontillado Sherry: Melt 1 stick of salted butter and stir until browned. It will have a salty, nutty aroma. Pour into a container and top with 8 oz (240ml) Amontillado Sherry. Shake and refrigerated for 8-12 hours. Strain out the solids and store in a mason jar.
Aria Ristorante, 25 York St, Toronto, ON
Bartender Name: Martina Mrazova
Cocktail Name: Very Berry Christmas
Ingredients:
1 ½ oz. | 45ml Crystal Head Aurora
¾ oz. | 22.5ml Aperol
2 oz. | 60ml Fresh Pomegranate Juice
¼ oz. | 7.5ml Yuzu Juice
Garnish:
1 Rosemary Sprig
1 Frozen Cucumber Rose
Directions:
Add all ingredients into a cocktail shaker and shake over ice. Double strain into a chilled martini glass. Garnish with a cucumber ribbon with a torched rosemary sprig and pomegranate seeds.
