Spring Forward is a martini created by Sasha Patraske, probably the most influential bartender of the modern cocktail era. Sasha’s personal style and ethos on making drinks heralded the popularity of the ‘speakeasy’ style bar.
Several alumni of Sasha’s bar ‘Milk and Honey’ have gone on to open their own award-winning bars and their stories feature in Sasha’s book, written with his wife Georgette and sadly published posthumously this year.
I highly recommend buying Regarding Cocktails if you haven’t already done so. It is full of wonderful drinks; some of Sasha’s creations and some from his bar team as well as the classics. I adore the simplistic illustrations (which have their own legend) as well as insights into Sasha’s way of doing things.
“If you’re serious about making cocktails at home, the first thing you have to do is take all the food out of your freezer and throw it away. It’ll add unwanted flavor to the ice, and you weren’t going to eat it anyway”.
Spring Forward is a glorious riff on a dry martini and a gibson. However, the muddling of the spring onion makes the drink brighter and fresher somehow.
Ingredients for Spring Forward
60ml dry gin
30ml dry vermouth
2 spring onions (one for muddling/one for garnish)
Add the gin, vermouth and one of the spring onions to a frozen mixing glass. Gently muddle the spring onion. Sasha warns against over-muddling as this will lead to bitter flavors. Add ice and stir until chilled. Double strain into a chilled cocktail glass and garnish with the remaining spring onion.