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Martinis for the masses; a manifesto

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Some recent martinis

Here is a selection of images of some recent martinis for your viewing pleasure. Continue reading Some recent martinis

themartinisocialistFebruary 2, 2022June 5, 2022

Vesper martinis and seafood for a little celebration...

Some recent m a r t i n i s

Parched in the desert, I set out on a quest to quench my thirst with a Friday martini.

Good attention to icing the glass in the @bocadubai foragers martini made with local botanicals and @thebotanistgin on this beautiful evening in the United Arab Emirates.

I've added a new review to my blog - the Western Isles Hotel in Tobermory. Beautiful martinis with an amazing view!

I've managed to upload my martini 'how to' guide to my blog in Arabic. Apologies for any typos!

For Burns Night, I recommend a Paisley Martini. It's a classic martini with a twist of lemon and a touch of whisky to taste (usually about half a teaspoon). I like it peaty and yes, it goes extremely well with Haggis.

Combining Scandi-Jan with Blue Monday = BLUE NORDIC SOCKS.

It's Pikkulauantai!

I love my lobster mug from @ninatansstudio

Today we had a maritime martini (a dirty martini with EXTRA brine and plenty of olives) with a side serving of Russel Crowe in the epic naval film Master and Commander. Hard a larbourd!

Merry Christmas from the Martini war room. Charge! (your glasses)

Pre-Christmas Izakaya night with family (and dogs). Photos courtesy of @ninatans.

Look at this beautiful Tobermory matchbox! Part of a homesickness care package. Thank you so much @ninatansstudio

I finally got round to revamping my website during my recent time off. I hope you like it!

Lapsang Souchong has been called 'the whisky of teas' and I like both of those things, so I infused some lapsang Souchong in some gin and made a martini out of it. On this very beautiful summer's day, it has been a treat.

Here's a quick 'n' dirty tip to chill a bottle more quickly. Dampen two sheets of kitchen paper, roll up the bottle and place it in the freezer. Someone with a better grasp of physics can probably explain the "how" but I can explain the "why" - no-one likes a warm gin!

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Recent Posts

A Microwave Popcorn Bowl
A Western Isles Martini in Tobermory
A simple olive trick for colder martinis
Bubbling Crispy Cheese Wafers
Control Room B at Battersea Power Station
A Martini with Catriona MacLeod
The Fujian Martini – made with Lapsang Souchong
How to rapidly chill your gin, vodka or other bottles
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Top Posts & Pages

The Parmesan Cheese Martini
The Bone Dry Martini
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What to do if you find martinis too strong
L'Escargot Restaurant, Soho, London, 3/5
The Espresso Martini
The Peruvian Tiger's Milk Martini (con Leche de Tigre)
Martinis and Seafood
The Perfect Martini
The Montgomery Martini

Top Posts & Pages

The Parmesan Cheese Martini
The Bone Dry Martini
The "two martini" rule
What to do if you find martinis too strong
L'Escargot Restaurant, Soho, London, 3/5
The Espresso Martini
The Peruvian Tiger's Milk Martini (con Leche de Tigre)
Martinis and Seafood
The Perfect Martini
The Montgomery Martini

Top Posts & Pages

The Peruvian Tiger's Milk Martini (con Leche de Tigre)
A breakfast gin and tonic in the Middle East
Miso Cucumber Canapés
Packing martini glasses for international travel
Martini with a sprig of thyme
A martini with sage
L'Escargot Restaurant, Soho, London, 3/5
An early Christmas present of olives
A Sho-Chu Martini
Sliced gherkins and Eastern Europe

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