A Maghreb Martini with Preserved Lemons
This is an unexpected martini, with quite an intensely flavoured garnish of salty lemon. Naturally this would go very well with Moroccan food. Continue reading A Maghreb Martini with Preserved Lemons
Author: themartinisocialist
A Martini with Caorunn Gin
This is another high quality Scottish gin. It’s made in Balmenach, a distillery located in the whisky heartlands of Speyside. The flavour profile is unusual and refreshing, with locally foraged botanicals including rowan berries and heather. It also contains bog myrtle, which stood out in particular for me, giving it a flavour reminiscent of Swedish akvavit. The gin is distilled in small batches in a … Continue reading A Martini with Caorunn Gin
BYOB at Ar Bòrd, Dervaig
This is a beautiful, intimate restaurant in Dervaig on the Isle of Mull, Scotland, sourcing a wealth of good quality local produce. Continue reading BYOB at Ar Bòrd, Dervaig
Prunes with Blue Cheese and Prosciutto
This is a delicious warm umami-salty-sweet nibble to accompany a frosty martini. It’s a little bit of a faff to prepare but it’s worth it! Continue reading Prunes with Blue Cheese and Prosciutto
Happy Hour at Seabird, London
A review of the fabulous oyster and martini happy hour at the rooftop establishment Seabird London. Continue reading Happy Hour at Seabird, London
Sea Urchin Caviar
Caviar in almost all of its forms goes very well with a martini. Sea urchin is one example – although it’s not to everyone’s taste. It is very much a delicacy in Japan, where it is known as uni (うに) but it is not as widely consumed or farmed in the West. It is creamy and rich with a slightly pungent aftertaste. You can get … Continue reading Sea Urchin Caviar
Popcorn Recipes
These are some easy popcorn recipes to mix up your repertoire. Continue reading Popcorn Recipes
Physalis – my (second) Favourite Martini Fruit
My favourite martini fruit will always be a good quality lemon. Let’s get that out of the way right now. Unless we’re talking about lemons, or the (let’s be honest: somewhat lower deck) world of fruity cocktails, martinis and fruit tend not to mix very often. Sometimes there’s grapefruit, lime or orange peel – the citrus world is certainly compatible as a garnish for gin. … Continue reading Physalis – my (second) Favourite Martini Fruit
A Portuguese Martini
This is a very simple martini variation using Portuguese fortified wine in place of vermouth. It works well with a gin martini but can be even better as part of a vodka martini. Continue reading A Portuguese Martini
A Spicy Martini with Seaweed Hot Sauce
There is something deeply tantalising about the way a spicy martini whets your appetite. I think it goes especially well if the martini is to be followed by seafood, especially shellfish. You can make a spicy martini with all sorts of hot sauces, including Tabasco or Sriracha, but I cannot think of a more perfect hot sauce to use for a pre-seafood aperitif than this … Continue reading A Spicy Martini with Seaweed Hot Sauce
The Martini Socialist 