This bottle was a lovely gift from my amazing friend Sonia, a stylish and passionate Parisienne with a zest for philosophy, intense debates and seeking out the beautiful truth in life, love and both the brightest and darkest aspects of existence. While I was delighted with the quality of the gin and beautiful flavour profile, I was also surprised by the origin story of its … Continue reading A Martini with QVT Gin
My friends Gerry and Ko have set up a popup restaurant in south London, showcasing their creative talent and delicious food. The event took place in the London Cooking Project, a community-run culinary initiative in Battersea aimed at fostering budding catering talent in the area. We signed up and were provided with this tantalising menu. During a fairly manic pre-Christmas week it was lovely to … Continue reading French meets Japan supper club at Mirey’s Restaurant
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
The Henri Toulouse Lautrec is no ordinary venue. People travel here from all over the world for its live music performances. It also serves fantastic food. However – the martinis do not hit the mark just yet, but with a little re-adjustment this place could be a cocktail bar with real punch – a Moulin Rouge of south London. I would struggle to … Continue reading The Henri Toulouse Lautrec in Kennington, 3/5
“Oh god… is my face melting?” I didn’t invent this one. Some other crazy person did. What’s more, it’s evidently been ordered and drunk often enough to have earned itself a name: the Mystic Martini. Absinthe is typically 45-74% ABV and therefore highly potent. Invented in Switzerland, its alleged psychoactive properties led to its prohibition in many countries for decades, before decriminalisation led … Continue reading A Martini made with Absinthe
A sweeter alternative to the classic martini. This one is very straightforward. You will need gin/vodka, sweet vermouth and a jar of maraschino cherries. The following recipe is for a 150ml glass: Add 3 teaspoons of maraschino cherry liqueur to a chilled martini glass. Add sweet vermouth to taste (between 2tsp and 30ml). Add chilled gin/vodka (between 120-140ml depending on the amount of vermouth … Continue reading The Gypsy Martini
I went with some friends to this French restaurant in London, located on Greek Street in Soho. It was an occasionally perplexing and even tense experience, although the martini I drank before my meal was nice. The staff were friendly and pleasant but there was a strange, intense and even chaotic element to the service. It was difficult to book a table, despite the fact … Continue reading L’Escargot Restaurant, Soho, London, 3/5
The Martini Socialist 