How cold should a martini be?

How do you know if your gin is cold enough for a martini? The simple answer is this: it has to be freezing. If, as per previous instructions, you have kept your gin and glasses in the freezer for several hours before martini time, you should easily pass this test. I recommend that martinis are made with freezer-stored gin and stirred briefly with the vermouth … Continue reading How cold should a martini be?

The Lydia Martini

When someone orders a Gibson Martini, I instantly hold them in high regard. It’s such a stylish-looking version of the classic martini. The single white cocktail onion floating solemnly in the glass almost makes it look like a religious offering. The sharp flavour is also very distinctive. Furthermore, to know about a Gibson indicates a sophisticated and experienced familiarity with martinis in general, which can … Continue reading The Lydia Martini

Chilled scallop canapés with smoked paprika, seaweed-butter and lime

These sound fancy but they were quite easy to put together and can be made in advance, so they’re easy to serve if you’re having a party. Get about one scallop per guest (or two if you want to make it a more substantial dish than just a canapé). I love scallops. My dad was a scallop diver so they’ve never been far away from … Continue reading Chilled scallop canapés with smoked paprika, seaweed-butter and lime

Some more martinis

Just another selection of recent martinis… A dirty one. A clean one. Both dirty and clean – photograph courtesy of Dr. Kirsty. Watching the sun set. Seeing the moon rise. Feeling the summer fade. Watching seasons come and go in general. I guess one thing about a martini is taking the time to pause and enjoy things. They are the most ‘zen’ of drinks and I … Continue reading Some more martinis

Fusion Food: Seaweed Butter for Martini Canapés

Seaweed butter on a cracker with tsukemono cucumber pickles in the background. I recently enjoyed a discovery taster menu at the beautiful Michelin-starred Greenhouse restaurant in London’s upscale Mayfair area. I didn’t have any martinis as I didn’t want to spoil my palette before the dining extravaganza but the setting was beautiful, the food utterly inspiring and the service convivial and professional; in-depth but relaxed. … Continue reading Fusion Food: Seaweed Butter for Martini Canapés

The Mermaid Inn, NYC 4.5/5

This is one of my favourite places in the world. Oyster happy hour is a must!  I’ve previously mentioned how well seafood goes with a martini, especially the simplistically delicate oyster, so a bar/restaurant that specialises in briny goodness was always going to get me excited.   However, I’ve got to focus on the martini and not get too ahead of myself. Using my martini rating … Continue reading The Mermaid Inn, NYC 4.5/5

More martini snacks and canapes

I’m just going to leave this here…    What could be easier than olives and cheese-stuffed peppers that you picked up at the shops on the way home? I particularly like the colour contrast of these two. Oh and the taste. You can’t go wrong with the lemony-buttery taste of Nocellara olive flesh, while the soft creamy cheese paired very indulgently with the sweet piccante … Continue reading More martini snacks and canapes

A Bombay Martini

I was picking up some supplies in the supermarket when this gin caught my eye. Bombay London Dry Gin: more muted in appearance than its bright blue Sapphire  sister, it has a simple, almost stringently-coloured branding. I am not a fan of floral or overly botanical gins in my martini so I though that this one with only 8 botanicals (to Sapphire’s 10) might provide … Continue reading A Bombay Martini