TASTE: MAJORAM MARTINI, Hamlet + Ghost
At Hamlet & Ghost, bartender Tim O’Connell was inspired by a local chef to use marjoram in a cocktail. The result? An herbaceous, summery martini.
Spotlight: Susie Davidson Powell
Photos: Victoria Sedefian/The Dishing
Location: Hamlet & Ghost, Saratoga Springs, N.Y.
The cocktail: Marjoram Martini
The ingredients: Marjoram vodka, lemongrass Amalfi lemon
The inspiration: “Marjoram lays the base nose for high notes of lemongrass and citrus. I wanted to create a bright summery martini with an herbaceous twist. The backbone for the martini is a vesper, but we sous vide vodka with fresh marjoram at a low heat and use lemongrass sochu in place of gin to round out the botanical/herby flavor of the infused vodka. Local chef Ian Brower had a pop up at our sister restaurant, Familiar Creature, earlier this spring and he was using marjoram, so it caught my eye and inspired me to use it in a drink! It’s a very cyclical life we live and I’m inspired by the transitions of seasons and I think this martini captures them well.” - T.O.
The build:
Combine the ingredients with ice in a mixing glass stir. Strain into a martini glass + garnish with marjoram.
About Tim O’Connell: Tim was formerly a line cook before bar-backing at Hamlet & Ghost, Osteria Danny, and The Mouzon House, (all in Saratoga Springs), bartending at Brook Tavern and Cronins Golf Resort (Warrensburg) and returning to Hamlet & Ghost.