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

More snacks and nibbles to accompany martinis

Here is another selection of savoury snacks I’ve recently served and eaten with martinis. Roasted and salted soy beans. Prawns on lettuce with Peking duck sauce and fried spicy broad beans. You can get a lot of good stuff in IKEA. Fish roe goes well in Swedish croustades. Here are some of the filled croustades, as well as some Japanese nuts and seaweed snacks. Here … Continue reading More snacks and nibbles to accompany martinis

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

The Argentini (the Chimichurri Martini)

Chimichurri is an Argentine sauce made from parsley, garlic, olive oil, oregano and vinegar. You can make an unusual aperitif by muddling a teaspoon into your vermouth before you pour a classic martini, to whet your appetite before a meal – especially if it’s a Latin American dish; a juicy steak for example. It will work particularly well if the dish you are serving for … Continue reading The Argentini (the Chimichurri Martini)

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)

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