“Shaken, not stirred”
Whether or not you are a fan of Ian Fleming’s work, you cannot deny the inextricable association of James Bond with martinis. When Mr. Fleming was writing about this complicated anti-hero character it was a time of austerity and post-war reconstruction, when international travel was for the few and parts of the world were rendered out-of-bounds by the Cold War. Part of the appeal of … Continue reading “Shaken, not stirred”
The Jasmine martini
While I was jogging this morning I was arrested, not by the intense heat, the failing of my heart or the police, but by the scent of jasmine flowers growing on a bush in the neighbour’s garden. As usual, my first thought was ‘how do I martini-fy this?’ I picked a handful (don’t tell the neighbour), but I’m sure you could use normal jasmine tea. … Continue reading The Jasmine martini
Plymouth Gin
Plymouth gin reminds me of my childhood. But not because I was a functioning pre-school alcoholic. I just remember family members drinking it, like my dad and grandpa. The gathering of family at the end of the day for a gin has always had a ceremonial element to it, something that gave closure to the day and acted as a focal point for family to … Continue reading Plymouth Gin
The Lemon and Lime Drop Martini
Have you ever had a lemon drop martini? It’s the inspiration for this drink. I just altered the recipe slightly. You will need: Gin or vodka (vodka is probably better) Sweet vermouth Lemons and limes (one each for the number of drinks you want to make) Honey Sprite (yes, sprite) I’m on holiday in the Mediterranean; a time for relaxation and spending quality time with … Continue reading The Lemon and Lime Drop Martini
Garnishes
Most of the time I garnish my martinis with a very simple piece of lemon peel. When I make the drink I take a strip of lemon peel and squeeze it over the glass so as to spray it with fresh lemon oil. After I have squeezed the peel I quickly trim it for presentation and drop it in the drink as a simple garnish … Continue reading Garnishes
Broken glass
It’s like losing a child. Continue reading Broken glass
This post is self-indulgent
Nibbles I don’t actually like the word ‘nibbles’. It sounds frightfully bourgeois. Nonetheless, it’s nice to have something to eat to accompany a martini, especially if it’s been a long day and you’re waiting for dinner. Here are some past examples. The root of all evil: carbs, fat and cheese flavouring, deep-fried. Langoustine with roe. Olives, of course. Nuts. You can’t go wrong with nuts. … Continue reading This post is self-indulgent
Spicy Martini with Brazilian Peppers
I found some pickled Brazilian ‘little beak’ peppers (pimenta biquinho em conserva) in the supermarket and I knew instantly what to do with them. It’s a very simple variation on a spicy martini recipe I’ve made before. Notable ingredients include tabasco sauce or hot sauce. I use both but you could omit one if you wanted. The hot sauce adds colour, while both add a … Continue reading Spicy Martini with Brazilian Peppers
The Candyflosstini
Referred to in the US as the Cotton Candy martini, this concoction could also be dubbed the Diabetini. It can be very sweet and isn’t my sort of drink, but I thought I would experiment with it nonetheless. Get yourself some candyfloss. Mix together some chilled vodka, cranberry juice and freshly squeezed lemon juice. A full lemon will yield enough for two of these martinis, … Continue reading The Candyflosstini
The Langoustini
I’m currently visiting family in the Hebrides. This part of the world is known for its seafood, natural beauty and gargantuan drinking habits. This makes it a perfect setting for martini drinkers. Unusually, much of the seafood caught in the rich Hebridean waters is transported to Spain. However, if you know which restaurants to eat at, or if you know who to speak to you … Continue reading The Langoustini
The Martini Socialist 