Cucina povera means ‘poor/poverty kitchen’, and this restaurant specialises in traditional Italian ‘peasant food’. If I was reviewing food and service this place would get full marks. So when I have to mark them down for very small (but crucial) martini points it makes me feel bad. I even added a subjective point to this rating – because they make their own in-house olive-infused gin. … Continue reading Paesan Restaurant, Farringdon, London, 4/5
I treated myself to some spherical ice moulds. Despite them having the appearance of something extravagant, they were actually quite cheap. I bought them online from Tovolo/Amazon for about £9 and they were delivered within a couple of days. On arrival I eagerly filled them with water and put them in the freezer. The finished effect is quite dramatic. The ice also takes a long … Continue reading Spherical ice
Put a bottle of gin (or vodka) in the freezer for at least 8 hours. Rinse your martini glasses under a cold tap and put them in the freezer as well (at least for 30 minutes). Note: I keep my gin and glasses in the freezer permanently. When it’s time to pour the drink take a strip of very fresh lemon peel and twist it … Continue reading The quick, easy guide to making a classic martini
I’ve mentioned before that I like Eastern European (particularly Polish) bars that serve traditional vodka (kept in the freezer) served with good accompanying nibbles. Sliced pickled gherkins are a very simple but traditional example. They’re quick, crunchy and healthier than crisps or Bombay mix or any of the other things I like to eat with a martini. They are very easy to do at home, … Continue reading Sliced gherkins and Eastern Europe
Someone described me as a mixologist the other day, which I refuted. Mixologists are creative drinks inventors who craft new, tantalising tastes through their intimate knowledge of flavour, aromatics, visual appeal and chemistry. I’m just a belligerent lush who merely insists on keeping ones gin and martini glasses in the freezer. However, whilst trying to brew an earl grey infused gin, I caught myself creating … Continue reading Ceci ne pas un Mixologiste
‘Dishoom’ is a traditional Bollywood onomatopoeic word (like ‘Kapow!’) used to express the noise of someone getting punched or slapped in an old film or comic book. In London, Dishoom Shoreditch is an eatery inspired by Mumbai cafe culture. It is easily identified by the queue outside its doors most evenings. It gets points for its evocative, eccentric decor, attentive service and excellent array of … Continue reading Dishoom Packs a Punch
Roka: 4/5 Roka is a lovely Japanese bar/restaurant with a couple of branches in London. I’m not here to review the food, I’m here to review the martini. They had a beautiful array of sakes, shochu and cocktails but with a very slight nudge their martinis could make this place out of this world: They don’t keep the gin/vodka and glasses in the freezer. That’s … Continue reading Roka Bar could rock my world with one small adjustment: 4/5
Canada is one of Britain’s closest allies. It was only a matter of time before I wrote about the country. Have you ever heard of Five Eyes? It’s an intelligence term. I will let someone else give you the details, or you can read about it here. It’s basically an intelligence-sharing arrangement between five key countries – the United States, Australia, New Zealand, the United … Continue reading The Canadian Martini
I have come up with a simple rating system for martini service which can be applied around the world. Using the following indicators I can assign a venue with a 0-15 rating on how good it’s martini service is. 15 = sublime 0 = devastatingly atrocious Then divide by three for a very simple 0-5 scale. I use the following six categories: Temperature, the use … Continue reading Martini Ratings
Get ready for winter with this ice-cold Japanese-Russian-British infusion. If Moscow cuts off Europe’s gas supplies this is how to stay warm! I love gari (Japanese pickled ginger) and wanted to incorporate it into a drink for ages. Similar to making Limoncello the aim is to infuse clear spirit and add it to a classic martini. Take 1 small pile of gari slices (as in … Continue reading The Japanese Pickled Ginger Martini
The Martini Socialist 