Bubbling Crispy Cheese Wafers
Easy to make, small, crunchy and tasty cheese wafers that you can serve as an appetiser or even a garnish with your martini. Continue reading Bubbling Crispy Cheese Wafers
Tag: garnish
A Harris Gin Martini
On the day that one of the worst things ever associated with the Hebrides is inaugurated as president of the United States of America, I thought I would highlight one of the loveliest things to arise from this part of the world. Harris Gin is so easy for me to blog about. Introduced to me by my generous cousin from Stornoway, it’s exceptional in many … Continue reading A Harris Gin Martini
Fusion Food: Seaweed Butter for Martini Canapés
I recently enjoyed a discovery taster menu at the beautiful Michelin-starred Greenhouse restaurant in London’s 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. What a treat! It certainly set my martini-obsessed brain into overload thinking of … Continue reading Fusion Food: Seaweed Butter for Martini Canapés
The Breakfast Martini
Wake up to something magically taboo. Marmalade cocktails have been around for a long time but the decadent breakfast martini was invented by Salvatore Calabrese in the Lanesborough hotel in London in 2000. It involves gin, marmalade, lemon juice and Cointreau or Triple Sec. Those nice people at Fragata sent me a jar of Marmalade from their native Spain. It tasted so good … Continue reading The Breakfast Martini
The Fiery Ginger Martini
Serving a cocktail in a martini glass and adding a -tini suffix to the end of its name does not make it a martini. A real martini should contain a small amount of vermouth and a large amount of gin or vodka. If you start messing around with this too much you no longer have the genuine article. Acceptable variations include the dirty … Continue reading The Fiery Ginger Martini
A garnish like the wings of Hermes
Okay so the title may sound a little bit melodramatic. Nonetheless, I like the style of this simple lemon garnish. I first saw it in the Skylon bar in London’s southbank. It’s very easy to put together. Once you’ve squeezed your lemon peel into the martini glass (remember why this is important) cut it into an elongated diamond shape. Cut a long slit … Continue reading A garnish like the wings of Hermes
Drink for Victory! Canapés made from leftover food
Yes, I hate waste, and so should you. Winston Churchill would hopefully approve of these snacks to accompany a martini, and so would the war office. It’s basically a dead easy way to turn leftovers into a tasty snack. You will need some Bamboo skewers… And some cold leftovers, maybe from a roast dinner you made the day before. Essentially you can use pretty much anything … Continue reading Drink for Victory! Canapés made from leftover food
The Skylon Bar, London 4.5/5
If you’re in London, treat yourself. It’s not that expensive and you’re guaranteed a good quality cocktail in an excellent setting. This is a lovely bar in a wonderful, all-welcoming part of London. The brutalist Southbank Centre with its grand but minimalist polished concrete slabs enjoys a wonderfully soft form of acoustics. The diverse array of visitors range from pondering thespians to the philosophical … Continue reading The Skylon Bar, London 4.5/5
The Espresso Martini
“Make me something that wakes me up and then f#*€s me up.” I’ve wanted to make this one for a long time but given its chemical stimulant potency I found myself putting it off until a suitable situation arose. The origin of most cocktails is blurry (a testament to their effectiveness) but it is believed that the espresso martini was created in a bar … Continue reading The Espresso Martini
A Martini with Samphire
This is a very simple variation on the classic martini. The only thing I have changed is the garnish. Marsh Samphire is one of my favourite foods. Harvested in the summer months from coastal rocky areas it is comparable to asparagus, but with a saltier and less pungent aftertaste. It’s very simple to prepare but it’s fleshy, crunchy freshness makes for a lovely … Continue reading A Martini with Samphire
The Martini Socialist 