Fusion Food: Seaweed Butter for Martini Canapés

Seaweed butter on a cracker with tsukemono cucumber pickles in the background. I recently enjoyed a discovery taster menu at the beautiful Michelin-starred Greenhouse restaurant in London’s upscale Mayfair area. I didn’t have any martinis as I didn’t want to spoil my palette before the dining extravaganza but the setting was beautiful, the food utterly inspiring and the service convivial and professional; in-depth but relaxed. … Continue reading Fusion Food: Seaweed Butter for Martini Canapés

Asparagus skewers to accompany a martini

   This is dead easy.    Asparagus is tasty and a bit of a luxury so it naturally pairs well with a martini. I love its distinctive flavour, visual appeal and most of all, its satisfying fresh and crunchy texture.    My brother and I were having a martini before dinner, but after we had drunk the first one we really just wanted to have … Continue reading Asparagus skewers to accompany a martini

A martini with sage

This is a very simple recipe for a snack that may or may not taste like fragrant Pringles made for the Gods…   While coriander is my favourite herb (controversial, I know), I also love sage. I previously made a sage-infused gin which goes nicely in a gin and tonic.     However, this sage recipe is very easy and infinitely faster than making an infusion.    Instructions Pick around … Continue reading A martini with sage

Martini with a sprig of thyme

   This is a very simple variation on the classic martini. Thyme is one of my favourite herbs. The mouth-watering smell evokes summertime, or some of the delicious za’tar manouche (savoury thyme-flavoured Lebanese wraps) I’ve eaten in Beirut, London and Dubai.   Take a sprig of fresh thyme (I’ve been growing some on the balcony), wash and dry it, then rub it around a chilled … Continue reading Martini with a sprig of thyme

How to make sage-infused gin (for martinis or gin and tonics)

I have sage growing in the garden so I thought I would make good use of it. When infused in gin it adds a subtle dimension to a martini. It also goes very well in a gin and tonic. Pick a generous bunch of sage leaves, approximately 15 per 100ml of gin you intend to infuse. Wash, pat dry, then roughly chop the leaves. Add … Continue reading How to make sage-infused gin (for martinis or gin and tonics)

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

Rosemary’s Baby martini – not as terrifying as it sounds

Remember the Rosemary Martini I made the other day? I experimented slightly last night and have subsequently come up with a Version Two. Using the rosemary-infused gin/vodka from the same recipe, put together the martini using the following proportions: 1 part (or to taste) sweet vermouth 1 part rosemary gin/vodka 4 parts normal chilled gin/vodka It’s more subtle than the full blown rosemary martini but … Continue reading Rosemary’s Baby martini – not as terrifying as it sounds