WHY AUSSIE BARS ARE SHAKING (NOT STIRRING!) THINGS UP WITH MARTINIS

The martini, once a symbol of sophistication and style, is enjoying a major renaissance across Australia’s top bars and restaurants.

From the classic gin-forward versions to creative twists, martinis have made a roaring comeback that’s impossible to ignore.

According to Sean Baxter, co-founder of Never Never Distilling Co, this revival is all about the craftsmanship, the quality of ingredients, and a deep appreciation for the art of the cocktail.

The Art of the Perfect Martini

Baxter believes the resurgence of the martini is a testament to its purity and the skill it demands.

“Martinis are, in many ways, the true essence of a bartender’s craft,” he explains. "Stir too long (or, God forbid, shake the thing), and you end up with an over-diluted mess.

"Likewise, if you’re a little too gun-shy when mixing it together, it will be a warm, booze-forward calamity.

“There’s nowhere to hide when you make a martini. It’s a true showcase of the quality of the gin, the dedication of the bartender, and your aptitude for alcohol.”

He likens the drink’s comeback to the return of legendary rock band Oasis — bold, unexpected, and undeniably cool.

The rise of martinis reflects a shift toward quality and complexity in the drinks world, where patrons seek more than just a beverage—they’re after an experience.

In Baxter’s eyes, the martini offers precisely that, delivering both a refined drinking experience and a touch of old-school glamour.

Crafting the Perfect Sip: A Focus on Texture and Flavour

Never Never Distilling Co has developed its portfolio with martini lovers in mind, starting with their distinctive gin bases.

“It starts with the wheat-based neutral spirit we use, which has loads of mouthfeel and is a fantastic base to build from,” Baxter says. Their Triple Juniper Gin, with its juniper-forward flavour and slightly higher ABV of 43%, embodies the classic London Dry character that gin enthusiasts crave.

But it’s their Oyster Shell Gin that truly pushes boundaries. Using oyster shells for texture rather than just flavour and infusing the gin with coastal botanicals, this spirit has sparked a shellfish craze across Australia.

“It’s a mecca for martini fans,” Baxter notes, adding that the gin’s umami on the palate offers a contemporary twist on the traditional martini.

One of the distillery’s standout creations is the Beeswax and Olive martini, which combines Ligurian Beeswax from Kangaroo Island with locally sourced Kalamata olive brine.

This unique blend creates an incredible textural balance that caters to those who prefer olive or citrus-forward martinis.

“We’ve also got something very special launching in October,” Baxter hints, teasing a new product that will excite martini aficionados.

Reimagining the Martini Glass and Beyond

The martini renaissance isn’t just about the liquid—it’s also reshaping the glassware. The iconic “V” shaped martini glass became popular in the 1920s as a modernist twist on traditional cocktail glasses. Still, today’s trend leans toward smaller, more practical designs like the ‘Nick & Nora’ or champagne coupe, which offer a more refined and moderate drinking experience.

“The shift away from the ‘V’ shaped martini glass also has to do with its often outrageous size,” Baxter explains.

“Some of those larger glasses could hold 3-4 standard drinks when used for a traditional martini, which might have been fine in the 1950s over a business lunch, but not so much in today’s more moderate drinking climate.”

Exploring New Possibilities with Gin (and Beyond)

Never Never Distilling Co is pushing the envelope with innovative gins that cater to every martini lover’s palate. While the Triple Juniper Gin provides a classic juniper-forward base, the Oyster Shell Gin offers a contemporary coastal twist.

Baxter notes that different gins suit different styles of martinis, and even vodka is making a surprising comeback. However, for gin purists, the juniper backbone remains essential.

“We’re working on some incredible spirits that amplify mouthfeel and drive flavour, some of which will fall under the vodka category due to not using juniper,” Baxter reveals. “It’s time to see how gin principles can be applied to other spirits.”

From the rise of creative, texture-driven gins to the evolution of the martini glass, Australia’s cocktail scene is experiencing a martini renaissance unlike any other.

Whether you prefer a classic London Dry experience or a contemporary twist with coastal botanicals, the martini’s comeback is proof that sometimes, the old ways are the best—especially when served with a modern twist.