Inside the cosy, brick-walls of cocktail bar Alma’s, RUSSH welcomed friends and readers for an afternoon of martinis and magazines, celebrating our September issue, Let Taste Live. Set against Alma’s intimate Surry Hills surrounds, the afternoon was an ode to the simple pleasures that make life feel a little more special.
Guests settled in with a complimentary copy of the latest issue in hand, catching up over Alma’s signature one-sip martinis and soaking up the easy Sunday afternoon atmosphere. The event was a celebration of Let Taste Live, an issue centred around the idea of leaning into pleasure, curiosity and the sensory details that shape the way we experience the world. From the people and places we love to the food, fashion, travel and culture that inspire us, the issue is an invitation to slow down and take it all in.
The space was brought to life with stacks of the September issue and a steady stream of familiar faces from across the RUSSH community. The afternoon was a chance to bring the pages of Let Taste Live into the real world: gathering people together over a drink, a magazine and a shared appreciation for the good things.
Make your own Alma’s martini
An enhanced dirty gin martini with clean savoury notes.
Profile: Gin-based, savoury, juniper, citrusy
Makes one serve (85 ml)
Ingredients
30 ml Tanqueray
10 ml Tanqueray No.Ten
20 ml Dolin Dry
5 ml Koji brine (see prep)
20 ml Water
To serve
Store in the freezer, so it’s poured ice-cold. Can be made dirtier, but nevertheless dirty.
About the koji brine
Koji rice is cooked rice that’s been inoculated with a friendly mould (Aspergillus oryzae). It’s the same ingredient used to make miso, soy sauce and sake. Infuse olive brine with koji for three days. The koji gently boosts umami and rounds out the acidity, which gives the drink a cleaner, more complex savoury note.
Swap note
You can use regular olive brine instead of koji brine, in the same quantity (5 ml).
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