Using a Columbard white wine as the base, fortify it with a neutral grape spirit, and then add approx. 20 different botanicals including wormwood, gentian, marjoram, hyssop, angelica root, chamomile flowers, star anise, juniper, wakame, sea salt and mixed citrus peel to name a few
Blend smoked sea salt with wakame, nori and kombu (dried Japanese seaweeds typically used in sushi) then dissolve it in water
Do a vacuum infusion with locally foraged sea herbs, including samphire, sea purslane, sea aster and sea absinthe
Combine 15ml of Vermouth with seven drops Saline Solution, then 50ml of Sea Herb Gin in a mixing glass
Stir for chilling and dilution
To serve, chill a whiskey tumbler, fill it with fresh ice, then place a cleaned oyster shell on top
Add the martini to the shell first then add the rest to the glass
Garnish with a sprig of samphire, edible flowers and a dash of Sussex rapeseed oil to create a creamy texture.