The Hot and Dirty Martini

Grrrrrrrrrrr    This is a very simple variation on the classic martini, and its obviously got a very arresting name.    I first had a hot and dirty martini at the Mermaid Inn in New York. It’s an excellent aperitif as it really gets your digestive juices churning. It’s perfect before a special dinner, whether it’s Sunday lunch, seafood, a romantic meal for two or … Continue reading The Hot and Dirty Martini

Egyptian Duqqah to accompany a martini

Ground nuts, herbs and spices served with bread and some good quality oil.    I was born in a town in Scotland called Alexandria. It subsequently says Alexandria as my place of birth in my passport, which in turn has led to some interesting questioning by customs and security personnel at various airports I’ve visited in the Middle East. “Are you Egyptian?” “I will be … Continue reading Egyptian Duqqah to accompany a martini

A martini using gin infused with coriander/cilantro

 I have previously mentioned that Coriander (cilantro) is the Marmite of the herb world (you either love it or hate it). I have also previously mentioned that I love it. So I infused some gin with it. Coriander is already one of the flavours infused into many gin varieties, although juniper is (or should be) the dominant flavour. Being a traditionalist I would normally … Continue reading A martini using gin infused with coriander/cilantro

Dishoom could pack a punch: 3.5/5

‘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 is a Shoreditch eatery inspired by Mumbai cafe culture. It is easily identified by the queue outside its doors most evenings. Once again, from a martini perspective this good bar/restaurant loses points for its simple … Continue reading Dishoom could pack a punch: 3.5/5