Mums Limoncello from the Last Milennium

We were clearing up the house after taking down all the Christmas decorations and we came across this mysterious bottle. Okay okay… I say “mysterious” but actually, as soon as I saw it I knew exactly what it was. Sometime in the last few years mum made some limoncello with vodka and lemon rind then left it to season. Obviously we forgot about it and … Continue reading Mums Limoncello from the Last Milennium

A Martini with Crushed Oyster Shell

I drifted into borough market the other day and found myself standing in front of a fishmonger’s counter staring at all the produce. I couldn’t leave empty handed and suddenly felt a craving for salty, briny oysters so I bought a handful.I’ve made a martini with oysters before (you can see the blog post here). This time, though, I was inspired by a story I’d … Continue reading A Martini with Crushed Oyster Shell

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

A Dirty Martini with lemon olives

This is a very tasty variation on a classic.    It’s just a normal dirty martini but with an extra sour-silken touch of citrus.   I’ve mentioned previously that Fragata kindly sent me a box of goodies to try out. I usually eat their olives stuffed with anchovies but now I’m trying out their olives stuffed with lemon. While I still prefer to eat their … Continue reading A Dirty Martini with lemon olives

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

Bar Arabica, Borough Market, 2/5

A relatively pleasant martini was let down by bad service and poor value for money.   It wouldn’t take much to perfect their martini but some of the fundamentally poor elements of the restaurant will be more difficult to rectify.    Nestled under a railway arch in Borough Market, I had high hopes for this Levantine restaurant. However, the service wasn’t particularly attentive, the portions … Continue reading Bar Arabica, Borough Market, 2/5

Shime Saba (pickled mackerel sushi)

I love mackerel.   You’ve got to eat it fresh, it looks beautiful, it tastes really strong and it reminds me of fun times trying to catch them in the summer from a very young age.     I also love sashimi, or meat and seafood that is lightly cured, smoked or marinaded rather than cooked outright. So here is a simple recipe for preparing mackerel to … Continue reading Shime Saba (pickled mackerel sushi)

The Sri Lankan Arrack Martini – the Serendipitini

   I have been working on this concept for a long time. It’s not a true martini, but it aims to serve a similar purpose, especially for those in Sri Lanka, perhaps without access to gin or vermouth. I resisted pressure to name it the Tamil Tiger Martini (it’s fiery, complex and deadly) as this would feel wholly inappropriate after Sri Lanka’s bitter internal tragedy. … Continue reading The Sri Lankan Arrack Martini – the Serendipitini