It wasn't planned, but Martinis pop up a few times in this episode. Not in our product reviews, which feature Planteray Cut and Dry Coconut Rum and Tito's Handmade Vodka (although, come to think of it, the latter would make a fab base if vodka-based Martinis are your thing).

As the title suggests, they're front of centre of our featured book 'The Martini – The Ultimate Guide to a Cocktail Icon' by Alice Lascelles; then they pop up in fine style in our bar review at one of the oldest restaurants in London – Rules, as well as in this week's Cocktail Hack with Simon Ford.

With more than 20 years experience in the drinks industry under her belt, it's fair to say that this week's guest Charlotte Voisey knows her way around a Martini. But rather than that, we're talking to her about her brand new, exciting role as Executive Director of the Tales of the Cocktail Foundation. Tune in to find out more.

What we're mixing:

Split-base Sazerac

10ml absinthe rinse

30ml cognac

30ml rye whiskey

10ml sugar syrup

4 dashes Peychaud’s Bitters

1 dash Angostura Aromatic Bitters

10ml Absinthe rinse

Method:

Chill an old Fashioned glass, then swirl with absinthe to coat. Then add remaining ingredients to mixing glas and stir over ice. Strain into glass them=n garnish with a lemon twist.

In this episode:

Planetary Cut & Dry Coconut Rum

Rules Restaurant

The Martini – The Ultimate Guide to a Cocktail Icon by Alice Lascelles

The Winter Garden Cocktail Bar at Rules

Tito's Handmade Vodka

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