This is a very simple variation on the classic martini, and its obviously got a very arresting name.
I first had a hot and dirty martini at the Mermaid Inn in New York. It’s an excellent aperitif as it really gets your digestive juices churning. It’s perfect before a special dinner, whether it’s Sunday lunch, seafood, a romantic meal for two or otherwise.
I have been sent a selection of goodies by the wonderful people at Fragata, a traditional Spanish firm specialising in olives, peppers, caperberries and other tasty goods.
I regularly eat their olives stuffed with anchovies. I think I’ve mentioned that a few times… I used these for brine.
I’m also a big fan of hot and spicy food and drinks so Tabasco sauce definitely features.
Tabasco Sauce has been officially appointed as a preferred supplier by Her Majesty the Queen. I really hope she would like this recipe.
Another delectable treat sent to me by Fragata was a jar of handpicked pimiento piquillo peppers.
These sweet members of the chilli family aren’t actually that spicy but they taste amazing.
Peeled then roasted over embers, they make a delicious sweet yet also savoury canapé/appetiser/tapas on their own.
But in a martini, they add texture, deep flavour and beautiful colour.
- Add vermouth to taste to a chilled martini glass (usually between 1 tsp and 30ml depending on your preference).
- Add brine from the tinned olives stuffed with anchovies. I would recommend between 2-6 teaspoons (I go for 4).
- Add Tabasco sauce to taste (I like 5 drops).
- Stir with one of the peppers and drop it in as a garnish.
- Serve additional peppers as accompanying nibbles.
Make sure you’ve got a tasty dinner to enjoy afterwards!
3 thoughts on “The Hot and Dirty Martini”