The hot hot Sriracha martini
It’s a thing now. What do Thais and Texans have in common? A penchant for spicy food. I have a good friend, currently in Texas, who recently announced his addiction to Sriracha hot chilli sauce, a fiery concoction from Thailand. A US national and an Arabist, he has a very interesting career and academic background, with some very intriguing (and often hilarious) tales from London … Continue reading The hot hot Sriracha martini
The Lemon Iced Tea Martini with Foam
While I first made this during the winter, I think it will make a better summer cocktail. It involves a similar preparation technique to the Lemon Drop Martini with Foam but uses Earl Grey infused gin as an additional ingredient. Leave out the egg white and the frothing process in this recipe if you want a simpler drink. For two martinis you will need: * … Continue reading The Lemon Iced Tea Martini with Foam
London’s Dirty Martini Bar
With fast, friendly staff and value for money, this chain of bars is the Burger King of the martini world. When serving a classic martini they get full points for their lemon peel usage. They squeezed a fresh strip of peel over the glass and even rubbed some on the stem to add to the citrus aroma when you drink. I was also offered a … Continue reading London’s Dirty Martini Bar
The Lemon Drop Martini with Foam
This is a slight variation on a classic American cocktail. I first encountered the Lemon Drop in New York. A barman asked me what I wanted and I said I felt like something strong and astringent. It’s a very simple combination of sweet and sour, and it’s easy to make at home. Leave out the egg white and the frothing process in this recipe if … Continue reading The Lemon Drop Martini with Foam
A collection of several recent martinis
Here is another collection of recent martini photos. This one is my equivalent of the Bat-Symbol. I put it up there to call on my friends from around London to come over and save the day. This is the terrifying creature from the black lagoon martini. Preparation for the Lord Mayor’s Show in London. This Pineapple Martini is an addition to the selection of fruit … Continue reading A collection of several recent martinis
Earl Grey infused gin
I’ve been wanting to do this one for a while, but I have to admit it’s been a bit of a challenge. But I take heart that even Heston Blumenthal has been having difficulties with the concoction, so I have persevered. In theory, the delicate citrus tones of this tea should go perfectly with a gin martini, garnished with a freshly peeled strip of lemon, … Continue reading Earl Grey infused gin
Paesan Restaurant, Farringdon, London, 4/5
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
Spherical ice
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
The quick, easy guide to making a classic martini
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
Sliced gherkins and Eastern Europe
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
