Eucalyptus martini from Curfew - one of the best bars in Copenhagen, Copenhagen, photo by Alexander Banck Petersen, photographer for Cocktails of Copenhagen

Eucalyptus martini

An elegant lady and the start of a creative adventure

Believe it or not Eucalyptus martini was Humberto Marques’ very first original cocktail creation. Today it can be found in the artistry section of the cocktail menu at Curfew.

The inspiration came back in 2004 from the classic White Lady. Humberto was working at Oloroso Cocktail Bar & Restaurant in Edinburgh, owned by Scottish celebrity chef Tony Singh. The innovation consisted in Humbertos own syrup made from young fresh eucalyptus leafs. The syrup turned out to be a perfect compliment to the gin along with the other citrus elements in the recipe.

The cocktail quickly become popular and still is today. Humberto made some other twists with the syrup, for instance in a Mojito (The Koala Mojito) and in a Mint Julep. The use of eucalyptus inspired other bartenders and chefs. It worked so well that Humberto decided to produce the eucalyptus syrup, via a French artisanal syrup producer in 2012. It was even published in Gary Regan’s gin compendium book (!)

5 cl Tanqueray gin
3 cl Eucalyptus Syrup (can be bought at
3 cl lime juice
2 cl cointreau
1 dash egg white

Dry shake first then Shake with ice and double-strain into a chilled cocktail glass.
Garnish: Floating Eucalyptus leaf

About Eucalyptus
The eucalyptus leafs contain cineole, also called eucalyptol, as well as tannins and caffeic and gallic acids, also found in green tea. Beneficial flavonoids in eucalyptus include hyperin and eucalyptrin, along with the antioxidants quercetin and rutin. Eucalyptus leafs also contain alpha-pinene, found in cumin seeds as well as limonene, an antioxidant found in citrus fruits. Take that! Sounds healthy right?

Author image
Thomas Klem Andersen
I believe that true mastery eventually leads to original creation given the right conditions. I love creative cocktails that push the limits of flavor pairing. But I can't deny I have a personal preference for whisky and love everything that is clear and stirred.