
The Champagne Cocktail
An easy recipe for making champagne cocktails at home, using sugar, Angostura bitters, brandy and sparkling wine. Continue reading The Champagne Cocktail
An easy recipe for making champagne cocktails at home, using sugar, Angostura bitters, brandy and sparkling wine. Continue reading The Champagne Cocktail
Normally I would only ever serve savoury snacks to accompany a martini, but there have been a small number of exceptions. I don’t have a sweet tooth but some of you might, so this is for you. I made some umami tuna steaks for a friend for dinner (thank you Laura Santtini for the recipe). We had a martini as an apéritif before the meal … Continue reading Sweet martini accompaniments
I’m just going to leave this here… What could be easier than olives and cheese-stuffed peppers that you picked up at the shops on the way home? I particularly like the colour contrast of these two. Oh and the taste. You can’t go wrong with the lemony-buttery taste of Nocellara olive flesh, while the soft creamy cheese paired very indulgently with the sweet piccante … Continue reading More martini snacks and canapes
This is a slight departure from my normal work, but I’ve got a cold and was craving something less potent and more sweet and fruity than a martini. Enter the Old Fashioned cocktail. Apparently emerging in the early 1800s (it might even have evolved towards the late 1700s), this drink is a lot older than a Martini. It also has a reputation for being … Continue reading How to make an Old Fashioned Cocktail
“Oh god… is my face melting?” I didn’t invent this one. Some other crazy person did. What’s more, it’s evidently been ordered and drunk often enough to have earned itself a name: the Mystic Martini. Absinthe is typically 45-74% ABV and therefore highly potent. Invented in Switzerland, its alleged psychoactive properties led to its prohibition in many countries for decades, before decriminalisation led … Continue reading A Martini made with Absinthe
“Make me something that wakes me up and then f#*€s me up.” I’ve wanted to make this one for a long time but given its chemical stimulant potency I found myself putting it off until a suitable situation arose. The origin of most cocktails is blurry (a testament to their effectiveness) but it is believed that the espresso martini was created in a bar … Continue reading The Espresso 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
Today was a good day. For a start, it was the first day I left the office this year and it was still daylight for my walk home. However, more importantly… Today is Pancake Day! My favourite saint’s day of all. Valentine’s Day is a horrible endurance of emotional intensity and commercially enforced feelings of low self-worth if you’re single. St Patrick’s Day might have … Continue reading A martini for Pancake Day (Shrove Tuesday)
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
While I first made this during the winter, I think it will make a better summer cocktail. It involves a similar preparation technique to the Lemon Drop Martini with Foam but uses Earl Grey infused gin as an additional ingredient. Leave out the egg white and the frothing process in this recipe if you want a simpler drink. For two martinis you will need: * … Continue reading The Lemon Iced Tea Martini with Foam