Perfecting the classics with Maybe Sammy

They might be recognised for theatre and flair, but the Maybe Sammy crew know the heart of great bartending is in nailing the basics, and Hunter Gregory and Steven Payne recently held a masterclass breaking down the art of a well-made cocktail – focusing on the classics, and why perfecting them matters.

Bringing the trademark Maybe Sammy style to Adelaide for a one-night-only takeover at The Playford Hotel’s Luma Bar and Restaurant, the event formed part of MGallery’s World Cocktail Months initiative – a program championing world-class mixology and industry collaboration. But before the lights dimmed for their pop-up, Hunter and Steven began their pre-service masterclass by walking hotel bartenders and guests through the origins of the Negroni.

According to Steven, the Negroni was created as a riff on the Milano Torino, a popular Italian cocktail combining bitter Campari with equal parts sweet vermouth. Invented by Count Camillo Negroni during the pre-prohibition gin craze, the new cocktail simply included the addition of a shot of gin, served with an orange wedge as a way of differentiating the Negroni form the Milano Torino.

At Maybe Sammy, the team use the tried-and-tested recipe of 30ml gin, 30ml Campari and 30ml sweet vermouth for their Negroni, but above all, Steven highlights the importance of a delicate, well-controlled stir.

With Martinis firmly back in fashion, the Maybe Sammy team also stressed the importance of knowing how to build them properly – and how to decode the many ways a guest might order one. From wet to bone dry, understanding the vermouth ratio is key to delivering a drink that satisfies.

Hunter started with a base of Citadelle Gin, and highlighted the ways consumers might begin to adapt it from here – the first being the addition of vermouth. “This is where the term wet and dry comes in, referring to how much vermouth is in the Martini,” he explained.

“If you imagine that this is the visualisation of a Dry Martini, the most Dry Martini of all time, there is [such little] vermouth that the gin is really dry, and you can only taste the gin,” Hunter continued.

Mastering the ratio of gin to vermouth is essential for getting this deceptively simple serve right, and using more vermouth, a Wet Martini would result in a less pronounced gin flavour. On the other hand, an equal part Martini, or 50/50 Martini would combine the same measures of gin and vermouth.

“Once you have decided whether you’d like to have equal parts vermouth, put it a little further down the line, or remove it completely, then you have the choice of a Dirty Martini. Finally, on top of all the other styles of personalisation you have, is the style of garnish you choose – it could be olives, or a lemon twist. The best part is, you could go one or the other, or you can go both.

“Personally, I like a Dry Martini with no brine, and I like olives just as the garnish with lemon. So, I would ask for a gin Martini, with a three-to-one ratio, 20ml vermouth and 60ml gin, I ask for an olive and a twist.”

Hunter also expressed how a well-executed spin on the cocktail can add personality, and at Maybe Sammy, that idea comes to life in one of their signature cocktails, Room Service.

“We wanted to bring to life the fact that Maybe Sammy is a hotel bar without a hotel, so our menu is based on the experiences that would happen in said hotel. The Martini serve is designed to be a room service-style Martini where anybody can enjoy the Martini, and it incorporates and brings together approachability, but also a person who gets Martinis all the time is happy,” Hunter stated.

Room Service

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Ingredients:

• Sipsmith Gin
• Watermelon Mancino
• Bianco Ambrato
• A choice of three tinctures

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Wrapping up the session, the Maybe Sammy team turned to two of the most in-demand cocktails behind any bar: the Margarita and the Espresso Martini. Rather than reinventing them, they focused on consistency – sharing the go-to recipes they rely on to deliver these crowd favourites perfectly, every time.

Margarita

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Ingredients:

• 45ml tequila
• 20ml Cointreau
• 30ml lime
• 5ml agave syrup

Espresso Martini

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Ingredients:

• 40ml Mr Black
• 20ml vodka
• 60ml espresso
• 10ml sugar syrup