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
This is a simple snack item consisting of ground nuts, herbs and spices served with bread and some good quality oil. I’ve always been drawn to Egypt, old and new. It’s such a fascinating country with both grand and tumultuous history and I am delighted to include it in my blog with a contribution to the martini world. I wanted to write about duqqah, which … Continue reading Egyptian Duqqah to accompany a martini
This is my Japanese variation of a classic Mexican drink – the Michelada. I have named my version after my friend from Mexico City who introduced me to the concept. It’s not a martini but hey – I can’t drink martinis ALL the time! Plus, summer is coming and this is a great summer drink. It’s very similar to a standard Mexican Michelada, which is … Continue reading The Lorena-san Michelada
Laura Santtini is a London-based chef with a recipe book that changed the way I looked at food. She describes herself as the genetic equivalent of a Molotov cocktail: half Italian, quarter Persian, pinch of Sephardic and then an English-Irish mix. Her recipe book is full of things you can prepare in a matter of minutes (ie before your friends get to your home via … Continue reading The Laura Santtini Umami Martini
Here are some I made earlier… A frosty classic. A lemon drop martini with foam. An earl grey martini LINK with foam. A spicy Sriracha martini LINK A dirty Mr. Gibson (combining this with this) A tribute to the God of dirty martinis. A frosty classic with mixed nuts. A Gibson with olives and sliced pickled gherkins. Here’s a classic martini I made for my … Continue reading Another selection of recent martinis
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
I recently posted about getting myself larger than normal toothpicks. I thought I would use them to make a larger than normal dirty martini, using this recipe. I am happy with the result. Recipe: 1 measure vermouth (I use sweet vermouth) 1 measure olive brine 4-5 measures gin or vodka Lots of olives Continue reading Supersize my Dirty Martini
The Martini Socialist 