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

Martinis y tapas

   Having spent an amazing weekend in Madrid I thought I would write about the drinking culture in the city and see what inspiration I could draw from a martini perspective.    Los Madrileños know how to have fun – without feeling guilty, without getting stressed and without getting post-apocalyptically drunk. If you feel like having a drink or having something to eat then do so. … Continue reading Martinis y tapas

Bamboo Charcoal Peanuts

   I think I’ve previously mentioned my interest in black-coloured food, prompted by the 1989 Peter Greenaway film “The cook, the thief, his wife and her lover” in which the chef declares that he charges double the price for black-coloured items on the menu because they resemble death. To eat death is therefore to cheat death, thus giving the diner an additional sense of pleasure … Continue reading Bamboo Charcoal Peanuts

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

L’Escargot Restaurant, Soho, London, 3/5

I went with some friends to this French restaurant in London, located on Greek Street in Soho. It was an occasionally perplexing and even tense experience, although the martini I drank before my meal was nice. The staff were friendly and pleasant but there was a strange, intense and even chaotic element to the service. It was difficult to book a table, despite the fact … Continue reading L’Escargot Restaurant, Soho, London, 3/5

An early Christmas present of olives

On the twelfth day of Christmas my true love gave to me… …Nine million olives and an EU fishing quota’s worth of anchovies. When it comes to serving olives with martinis I have two favourites: Nocellara olives, which I describe here or Manzanillas, especially ones which have been stuffed with anchovies and tinned in brine. I would never normally order anchovies but the first time … Continue reading An early Christmas present of olives

The hot hot Sriracha martini

It’s a thing now. What do Thais and Texans have in common? A penchant for spicy food. I have a good friend, currently in Texas, who recently announced his addiction to Sriracha hot chilli sauce, a fiery concoction from Thailand. A US national and an Arabist, he has a very interesting career and academic background, with some very intriguing (and often hilarious) tales from London … Continue reading The hot hot Sriracha martini

This post is self-indulgent

Nibbles I don’t actually like the word ‘nibbles’. It sounds frightfully bourgeois. Nonetheless, it’s nice to have something to eat to accompany a martini, especially if it’s been a long day and you’re waiting for dinner. Here are some past examples. The root of all evil: carbs, fat and cheese flavouring, deep-fried. Langoustine with roe. Olives, of course. Nuts. You can’t go wrong with nuts. … Continue reading This post is self-indulgent