Worcestershire Sauce Martini

Yes you read that correctly.

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This is another slight variation on a classic martini. Just before you pour the martini, smudge a small amount of Worcestershire sauce into the glass.

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It adds a slightly savoury tinge to the drink which works quite well, especially if you’re looking to whet the appetite for a meal. Below is a suggestion:

Marinade a good steak at room temperature in Worcestershire sauce for several hours. Drink the martini just before you cook it as a complimentary aperitif. I owe thanks to a certain Beirut resident for the instructions.

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Alternatively, cook the steak before pouring the martini, slice it thinly then serve it as an accompaniment. I made a honey and mustard yoghurt sauce (mix 1 tablespoon of yoghurt, 1 teaspoon of Wholegain mustard, 1 teaspoon of Dijon mustard, 1 teaspoon of runny honey and a splash of white wine vinegar) to go with this one and sprinkled over some black sesame seeds.

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One thought on “Worcestershire Sauce Martini

  1. Pingback: The Laura Santtini Umami Martini | THE MARTINI DIARY

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