Annyeonghaseyo. This is a really tasty, easy and even healthy vegetarian dish that you can serve as a vegetable side, a starter or, most importantly of all, as an appetiser to accompany a martini (obviously). I first ate this delicious dish in Koreatown, Manhattan. Of all the wondrous and unusual dishes I gluttonously consumed that night (my favourite being a gigantic simmered squid, still … Continue reading Korean spinach – Sigeumchi-namul
“Which martini would you drink in the event of a zombie apocalypse?” Bear with me as I explain the link… I have mentioned before that I come from the Hebrides. I was therefore very keen to taste this gin, crafted on the island of Islay. In the event of some kind of apocalypse or worldwide catastrophe (zombies etc), I always thought that my … Continue reading The Botanist Gin
This is a very simple recipe for a snack that may or may not taste like fragrant Pringles made for the Gods… While coriander is my favourite herb (controversial, I know), I also love sage. I previously made a sage-infused gin which goes nicely in a gin and tonic. However, this sage recipe is very easy and infinitely faster than making an infusion. Instructions Pick around … Continue reading A martini with sage
We had a family get-together but we ran out of gin mid-way through the night. I know. Luckily I found a bottle of Japanese sho-chu which I thought I could use as an experimental substitute in a martini. Sho-chu is a spirit distilled from things like barley, rice, sweet potato or one or two other ingredients. It’s normally between 25-35% strength so is … Continue reading A Sho-Chu Martini
Seafood goes well with a martini. The salty freshness compliments the sharp but oily astringency of a cold martini. Seafood also has an air of simplistic luxury, thus making it a natural pairing for the drink. I’ve put together a couple of examples of things I’ve made/served or otherwise eaten with a martini over recent months. While some of these things have been in London, … Continue reading Martinis and Seafood
“Make me something that wakes me up and then f#*€s me up.” I’ve wanted to make this one for a long time but given its chemical stimulant potency I found myself putting it off until a suitable situation arose. The origin of most cocktails is blurry (a testament to their effectiveness) but it is believed that the espresso martini was created in a bar in … Continue reading The Espresso Martini
This is a very simple variation on the classic martini. The only thing I have changed is the garnish. Marsh Samphire is one of my favourite foods. Harvested in the summer months from coastal rocky areas it is comparable to asparagus, but with a saltier and less pungent aftertaste. It’s very simple to prepare but it’s fleshy, crunchy freshness makes for a lovely … Continue reading A Martini with Samphire
In my opinion, one of the nicest, most simplistic nibbles to accompany a martini is the humble oyster. This mollusc has been consumed for millennia. Sometimes seen as a food for the poor, its reduction in availability over recent decades has led to its rise as a more exclusive culinary luxury. Nonetheless, whatever it’s historically fleeting association with status, I see it as a timeless … Continue reading Oysters: a Timeless Martini Accompaniment
This isn’t a standard martini post but the Gin Monkey very kindly gave me some advice on tonic water for those of you who would like some guidance for making G&Ts. I don’t drink G&Ts very frequently anymore but they were my drink of choice before I discovered the simplistic power of a martini. Her basic rule for tonic is to stay away from artificial … Continue reading Gin and Tonic advice courtesy of @GinMonkeyUK
A martini made the clean and beautiful Martin Miller’s Gin. Continue reading A Martin Miller’s Gin martini
The Martini Socialist 