I hate waste. If I leave my flat for an extended period of time (a fortnight for example) I can’t stand the thought of anything going off or out of date and I hate throwing things out. I might pickle certain things, like any leftover cucumber to make Japanese Tsukemono. Otherwise, with my herbs I do what naturally comes to mind. I stick them in alcohol. … Continue reading A Basil and Lemon Martini (and other herbal infusions)
This is how to take the natural sting out of a nettle leaf and replace it with the more subtle but no less painful sting of vodka. Does it ever feel like nettles are taking over your garden… and your LIFE? If so, don’t panic! Alcohol will come to your rescue. Apparently the Romans imported nettles (Urtica dioica) to the British Isles so that they … Continue reading The Stinging Nettle Martini
Behold, the oddest blog title I have ever produced! But you will see what I’m talking about in the bar review below. I award the above-mentioned cocktail bar 4/5 for its variation on the classic Vesper Martini. Given the strict criteria of my Martini Ratings I could only offer full points upon trying a proper classic martini but if I offer my review in word form … Continue reading The Beet Up Vesper Martini at the Mayor of Scaredy Cat Town 4/5
A recipe for a parmesan martini made by infusing vodka with parmesan cheese. Continue reading The Parmesan Cheese Martini
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 want … Continue reading A martini using gin infused with coriander/cilantro
Here is a quick guide on how to infuse gin (or vodka for that matter) with green tea for you to use in a martini or an unusual gin and tonic. Simple, perfect, temperature-dependent, conducive towards mindful introspection… Am I talking about green tea or martinis here? I’ve previously made one or two gins infused with tea, such as Earl Grey but I wanted to … Continue reading Green Tea-infused Gin
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)
I previously made Earl Grey infused gin which I’ve used to make one or two martinis. However, for a highly refreshing (and less alcoholic alternative) I would also recommend this infused drink for a nice gin and tonic (yes, I drink tonic water sometimes). Right now it’s in the middle of winter in the northern hemisphere but if you’re in Australia, Chile, South Africa, the … Continue reading Earl Grey Gin & Tonic
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
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
The Martini Socialist 