My interest in making a good martini was sparked in what may be the most unlikely of places. It was not in some swanky cocktail bar in Melbourne or London. It was in the tropical heat of far north Queensland, Australia.
I was at the Nautilus bar in Port Douglas on a scorching December evening. The menu listed a selection of cocktails and martinis. A martini made with The Botanist gin caught my interest, primarily because this gin is made by the Scottish single malt producer Bruichladdich on the isle of Islay (with a still nicknamed “ugly Betty”, so I’m told). As soon as that expertly made icy cold martini hit my lips, I forgot about the tropical heat as my attention turned to the fascinating world of the martini.