Mariner’s Martini

Name: Mariner’s Martini
Yield: 10
Cuisine: American

Recipe: Ben Rojo , No Smoking Bar , Los Angeles

Photo: Bradley Tuck

June 11, 2025

A sessionable Martini that’s made for seaside sipping.

Barley shochu serves as a base for this ocean-inspired Martini with dashi enhancing fino sherry’s salinity.

Ingredients

1 1/2 oz. barley shochu
1 oz. fino sherry
1/2 oz. dashi broth

Tools:mixing glass, barspoon
Glass:Martini
Garnish:cone of toasted yakinori seaweed

Preparation

Combine all of the ingredients in a mixing glass, add ice and stir until thoroughly chilled. Strain into a chilled glass and garnish.
Dashi BrothCombine 1 tsp. of kombu (dried kelp), 1 tsp. of katsuobushi (dried bonito flakes), and 2 cups of filtered water in an airtight container and refrigerate overnight. Strain the resulting dashi through a fine mesh sieve. Store in the refrigerator for up to 3 days or in the freezer for up to 2 weeks.
NoteStorebought dashi also works well.