Spiced Vodka Martini

A spiced vodka martini is a quiet kind of winter cocktail. It does not steam or smoulder; it just sits, cold and clear, with a thread of cinnamon and a haze of nutmeg drifting over the surface. If you usually save martinis for warmer months, this version makes a strong case for keeping them on the list right through December and January, especially as a sharp aperitif before a long, rich meal.

Infusing the vodka

The work happens days before pouring. Choose a clean, neutral vodka with no added sweetness, then steep two snapped cinnamon sticks in a sealed jar for three to five days. Taste daily from day three onwards; once the cinnamon reads clearly without turning bitter or perfumed, strain through muslin and bottle. Keep the infusion in the freezer so it pours thick and frosty into the mixing glass. Cassia bark gives a louder, sweeter cinnamon character, while true Ceylon cinnamon is more delicate and floral, which suits this minimalist drink particularly well.

Building a proper winter martini

Temperature matters as much as ratio here. The mixing glass should be filled with hard, cold cubes rather than wet, half-melted ice, and the glass itself should come from the freezer with a frost on the rim. Stir for around 25 seconds, counting steady revolutions rather than rushing, so the drink picks up the small amount of dilution it needs to soften the spirit’s edges. Strain through a julep strainer for clarity.

For garnish, choose between a fat green olive in brine for a savoury, faintly briny finish, or a wide lemon peel expressed firmly over the glass for a brighter, more aromatic version. The pinch of nutmeg grated over the top is non-negotiable. It hits the nose first and sets the tone for the cinnamon underneath, turning a familiar martini into something unmistakably wintry.