Sydney bar owner and drinks industry veteran Grant Collins has revealed a behind-the-scenes detail from his time working events attended by King Charles III, sharing how the monarch’s well-known appreciation for martinis inspired a new cocktail created for the King’s Birthday.
Collins, owner of Gin Lane Sydney, recalls working a number of events in London attended by the then-Prince Charles, where his protection officers would arrive carrying a small wooden box containing a chilled glass and a pre-made martini.
“It’s one of those details that has always stayed with me,” Collins says. “You could tell he really appreciated a properly made martini.”
The story comes as Gin Lane launches a British-inspired martini menu, celebrating classic UK flavours through a series of contemporary cocktail creations.
Among the serves are a Salt & Vinegar Martini inspired by fish and chips, a Minted Lamb Washed Martini referencing roast lamb with mint sauce, and a Wagyu and English Mustard Washed Clarified Mary, modelled on a traditional Sunday roast.
For Collins, the menu is as much about celebrating cocktail culture as it is about showcasing British culinary traditions.
“The idea was simply to have some fun while celebrating classic British flavours and dishes through the lens of the Martini,” he says.
Having worked behind bars in London during the early 2000s, Collins has witnessed the global evolution of cocktail culture firsthand. While London and New York once dominated the conversation, he says the standard of bars around the world has risen dramatically.
“Today, Australia is world-class,” Collins says. “Cocktail culture is now a truly global movement. Around the world, people understand the difference between a properly shaken drink and a perfectly stirred Martini.”
Despite changing drinking habits and ongoing challenges facing the hospitality sector, Collins believes classic cocktails continue to play an important role in bringing people together.
“Cocktail rituals transform the simple act of drinking into an intentional, shared experience,” he says. “Rather than focusing solely on the liquid in the glass, ritual shifts attention to the atmosphere, craftsmanship and story behind the serve.”
The renewed interest in martinis has also reinforced the importance of precision. Collins says ingredients, ice quality, dilution, temperature and service all contribute to creating an exceptional drink.
At Gin Lane, where hundreds of cocktails can be served on a busy weekend night, maintaining consistency is critical. The venue uses freezer-door martinis, batching techniques and liquid nitrogen-chilled glassware to ensure every serve reaches guests at the correct temperature.
“The guest must always come first,” Collins says. “Speed of service is critical, but so is quality and consistency.”
To mark the King’s Birthday, Collins has also shared his own King’s Martini recipe, made with equal parts dry gin and dry vermouth, stirred over quality ice and finished with a lemon twist.
Collins says, it’s a fitting tribute to a monarch whose appreciation for a well-made martini has become something of a legend among those who have worked in his orbit.
King’s Martini recipe:
Ingredients:
- 30ml dry gin (Boodles works particularly well)
- 30ml Martini Extra Dry Vermouth
- Good-quality ice*
- Lemon twist, to garnish
Method:
- Add the gin and vermouth to a mixing glass filled with good-quality ice. Stir until thoroughly chilled, then strain into a frozen or well-chilled martini glass (a Nick & Nora glass works particularly well).
- Garnish with a crisp lemon twist and serve immediately.
Expert tips for making a martini fit for a king (or queen) at home:
For the perfect martini, keep your gin, martini glass and mixing glass in the freezer and your vermouth in the fridge before mixing.
*Good ice is vital to making a great martini. You can make your own at home:
- Fill an empty ice cream container with 500ml of filtered water and freeze until solid.
- Remove from the freezer until it just begins to melt, then refreeze.
- Repeat this process three times.
- After the final freeze, leave the ice until needed, then use a knife or small hammer to break it into blocks.
Each time the ice is refrozen it not only clarifies the ice but tightens the water molecules so your ice melts slowly and consistently… also great for a gin and tonic!