Miss Martini

Miss Martini
Miss Martini

There is something about the old school glamour of the martini, a cocktail that has a special place in writer’s hearts, elegant and dangerous (who can forget Dorothy Parker’s famous quip, “I like to have a martini, two at the very most. After three I'm under the table, after four I'm under my host.”). Sydney based mixologist Ana Page aka ‘Miss Martini’, is a world expert on the subject of cocktails, one who specializes in the art of making the perfect martini. “I’ve always liked the authenticity of a martini, it’s such a sexy, international drink. You can walk into any bar, anywhere in the world and order a martini” she says. Page learned her trade in the early 2000’s working behind the bar at Maurice Terzini’s renowned Otto restaurant on Sydney’s Woolloomooloo wharf. ‘The first martini I made was for Bryan Ferry” she recalls. “I also made one for Sting.”

Miss Martini
Miss Martini

It is the deceptive simplicity of the classic martini (which is essentially just gin and vermouth) which makes it so alluring. "It might look like the easiest to make” says Page. “But it’s the hardest one to master. It’s all about the balance”. She contends that even though the Italians like to claim the martini as their own, the drink originated in France in the 1920’s when dry vermouth was introduced. Page left Australia for New York, working in cocktail bars such as Balthazar and the famed Milk & Honey. "I refined my technique there. I made every classic drink ever known, but I decided to choose one to focus on” says Page, who has mixed at private parties for celebrities such as Pharrell and Yoko Ono. In 2017, Page was the only female mixologist to teach a martini masterclass at the Savoy to an audience of the world’s best bartenders, and she is now in the midst of setting up her own home delivery business, creating the perfect Martini and Negroni mix in a venture called #cheapthrills (all come packaged in glass jars, not plastic, including the garnish such as olives or lemon rind). When it comes to gin, Page nominates Tanqueray or Dry London Gin “super crisp, clean and chilled” and for vodka, she recommends Grey Goose, Ketel One, or the much overlooked Stoly. “I’m taking it back to the classics” she laughs. “I’m now working on making a Gibson, which is served with a pickled onion.”

Miss Martini
Miss Martini