Martinez’s Tropical Gee G&T – Broadsheet
“We used to call this the ‘sunshine drink’ because it was made in the sun,” says Martinez, the proprietor of Martinez, and the eponymous namesake of this South American-inspired gin and tonic.
“The citrus notes are super refreshing, especially with the agave, but with that tonic bitterness.” The agave, in this instance, isn’t in the form of tequila, mind you. It’s a house-made grapefruit-infused agave syrup, crafted with the aim of being both subtle and distinctive. The other components are gin (always using a Spanish variety in the style of the Martini, since Martínez and the Martini are connected) and Fever-Tree Indian Tonic Water. The garnishing element here is an actual slice of grapefruit. Martínez is insistent that every ingredient is crucial. And you wouldn’t have to disagree, given that this was made specifically with the sun in mind, a clear and bold reference to its homeland.
Martínez was born in Santiago, Chile, a city at the centre of one of the most fertile fruit regions in the world. The concept of freshness – something that shines through so clearly in the drink – came out of a “lack of awareness” regarding food waste and a general movement towards conscious sourcing. To combat the seemingly inevitable end of ripe, but aging produce, he opted for an approach focused on what he calls “creative fruit utilization.” “In Santiago, my grandmother made the most delicious desserts with the juiciest stone fruits. And when those fruits were ripe, but approaching their shelf life, we had juices or chutneys instead.” It was these memories that informed how Martínez started using fruits in a similar way at his café in Melbourne.
For the casual consumer, this philosophy of sustainability might come across as another hip catchphrase. For Martínez, however, this method of using leftover, overripe, or forgotten ingredients forms the very core of his vision for the café. The Martinez itself, along with a seasonal roster of drinks, is one of many creations that were born out of a mindful consideration for the most fundamental facet of culinary culture. This sense of respect for food is what makes the Martinez more than just a good drink. It’s a reflection of how this café, named after its creator, sees food and, most importantly, the cycle of its existence.
