I’ve mentioned before that I like Eastern European (particularly Polish) bars that serve traditional vodka (kept in the freezer) served with good accompanying nibbles. Sliced pickled gherkins are a very simple but traditional example. They’re quick, crunchy and healthier than crisps or Bombay mix or any of the other things I like to eat with a martini. They are very easy to do at home, … Continue reading Sliced gherkins and Eastern Europe
This one goes by many names… The Octopus-tini The Octopussy Martini The Loch Ness Monstini The Nautilus-tini The Maritime Martini The Tako-tini (tako no matini / タコのマティーニ) And finally, the Spectre Martini Add squid ink and octopus tentacle soaked in balsamic vinegar to make an unusual variation of a dirty martini and Le Jacques Coustini. Get yourself some sea legs by drinking one … Continue reading The Squid Ink and Octopus Martini
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
While I waited for dinner to cook I was craving something salty so I whipped up a quick dirty martini (as you do). -Vermouth to taste -Olive brine to taste (I use roughly the same amount of brine as vermouth, but my brother likes 3 teaspoons of brine) -Gin/vodka for the rest I squeezed in some lemon oil from a piece of peel but then … Continue reading The simple guide to making a dirty martini
The Martini Socialist 