My cousin was visiting for a catch up so I decided to make her something sweet and dark. I saw fresh cherries for sale, incidentally from the same shire that she comes from, so I bought them and went from there. So here is the result, the dark cherry martini. 3 parts gin or vodka 1-2 parts sweet vermouth (to taste) 2 parts cherry syrup … Continue reading Cherry martini
For mid-summer I like to gather friends in the evening for seafood and drinks as the sun slowly sets. Akvavit normally features strongly in the blueprints for the night but before I served the food I wanted at least one martini as an aperitif. For a seafood theme I made a slight alteration to a classic gin martini, adding a dash of olive brine for … Continue reading Le Jacques Coustini
My friend brought me some Konyagi back from Tanzania. Konyagi is a local spirit made in Tanzania that resembles something between gin and vodka. It’s a clear spirit with less juniper or other herbs. It’s also sold in plastic bags which adds to the novelty. Obviously my first thought was “how do I make a martini out of this?” So I put the konyagi in … Continue reading The martini from Tanzania (aka the Serengetini)
This spicy drink was inspired by the mermaid inn in New York, which does a tasty oyster happy hour. I had a spicy vodka martini there before consuming a platter of various types of oyster with friends. They garnished theirs with a hot pepper, but I didn’t have any of those available so I improvised with olives and sliced spring onion. The latter went very … Continue reading Spicy martini
While I waited for dinner to cook I was craving something salty so I whipped up a quick dirty martini (as you do). -Vermouth to taste -Olive brine to taste (I use roughly the same amount of brine as vermouth, but my brother likes 3 teaspoons of brine) -Gin/vodka for the rest I squeezed in some lemon oil from a piece of peel but then … Continue reading The simple guide to making a dirty martini
The Martini Socialist 