Sweet martini accompaniments

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 but then wanted another one after we had eaten as well… I guess as a digestif.

After the umami flavour of dinner, my friend asked for something sweet to follow. I rarely eat dessert but I had one or two sweet items to hand – although they were perhaps a little unconventional, not just as a pudding, but also as a martini accompaniment.

I served maraschino cherries.

And some cherry sherbet. Which looks a little bit like cocaine.

But let’s be honest, if you’re drinking martinis, who needs drugs?

On another occasion I dipped some maraschino cherries in some Tobermory dark chocolate which went nicely as a digestif accompaniment.


I do NOT approve of this but some of my friends do… 


Cape gooseberries make a nice, subtle citrus accompaniment. I would actually consider serving them alongside savoury martini snacks.

Lychees can work. 

Lots of lychees can also work.

Especially if served as part of a lychee martini.

This sweet popcorn went quite nicely with an after-dinner espresso martini.

Here is a late-night martini I served with some chocolate-covered almonds.

Here is some homemade Scottish tablet, referred to by some of my friends in England as “sugar heroin”. It’s not particularly healthy but it tastes amazing and is a nice pick-me-up after a meal.

Even someone like me likes the odd bit of chocolate in the evening, especially during the winter months. Here is a small selection of rough pieces served on a cold, rainy night in Scotland. 

Finally, how can you beat this Italian classic? The affogato (which means ‘drowned’) combines ice cream drenched in an espresso, in this case served perfectly in a martini glass.

Thank you Italy for taking us, once again, to the next level.


Mums Limoncello from the Last Milennium

We were clearing up the house after taking down all the Christmas decorations and we came across this mysterious bottle.

Okay okay… I say “mysterious” but actually, as soon as I saw it I knew exactly what it was.

Sometime in the last few years mum made some limoncello with vodka and lemon rind then left it to season. Obviously we forgot about it and it even managed to accompany us undetected through a house-move. I’m not quite sure how this happened but there you go.

So obviously I wanted to (a) taste it and (b) use it in martini form somehow.

A few years back a man in Beirut told me he liked to add a teaspoon or two of limoncello to his martinis to give them a nice, citrusy note.

So that’s what I did.

I chucked the limoncello into the freezer for a few hours, although note that some limoncellos might freeze. Mum’s was suitably alcoholic that it did not.

Add one teaspoon to a normal martini (the standard recipe is here) and stir it with your piece of lemon peel. Serve.

It adds a nice lemon aftertaste but is a little sweet, so consider using less vermouth than normal if you want to try this out.

It’s also worth noting that this makes an excellent substitute if you find yourself without any fresh lemons. Remember – these are crucial for making a standard martini (unless you’re having it dirty or you’ve got a very good or distinctive gin to taste). A teaspoon of limoncello might be a nicer to impart a lemon flavour than using a dab of lemon oil which I sometimes resort to.

The limoncello also goes very nicely added to a gin and tonic (with a 50:50 gin:limoncello ratio).

So act now: buy some limoncello, make your own, or give your house a spring clean. You never know what alcoholic delights might be gathering dust in a corner.

If you’re moving house be especially sure to check for rogue bottles. You wouldn’t want the next occupants to enjoy it at your expense.

Martini Porn for World Gin Day

Happy World Gin Day everyone. To whet your appetites I’ve put together a selection of some martini images from the last few months. If you fancy making your own tonight, here is my guide.


Lemon Drop Martini during a London Spring sunset. 


A classic martini, the most elegant of drinks.


Channeling Danish hygge at my aunty’s house.

A selection of classics with plenty of nibbles.

A classic with many olives. 

A lychee martini.

Classic martinis.


“No lace. No lace, Mrs. Bennet, I beg you!” – a classic Pride and Prejudice quote that had to go with this martini and doily at home.

As you may have noticed, martinis go well with candlelight.

A classic with Japanese peanut snacks.

A Gibson martini.

More candlelight, this time with a hot and dirty martini, complete with ice still attached to the glass from the freezer.

And finally, an optimistic classic on a London summer evening.

Have a good weekend and enjoy World Gin Day responsibly!

How to make an Old Fashioned Cocktail

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 a bit of a “fog-cutter” – that is, the sort of drink you choose when you’ve got a hangover, something sweet to try and ease the pain and help you get back on your feet again. The Breakfast Martini can serve a similar purpose.

Such hangover tactics are completely contrary to modern medical advice, but by Jove, if people have been swearing by the technique for over 200 years then who am I to argue?

Recipes for an Old Fashioned today can involve ingredients such as soda water, maraschino cherries and slices of orange but I wanted to create something much more intense, and err… old fashioned.

I like to taste alcohol when I drink alcohol, you see.

I first drank an Old Fashioned in the office after a long, intense day. I think we were in the midst of monitoring the onset of the Arab Spring, a time when Middle Eastern governments tended to collapse on a Friday, leaving us working late into the evening while the rest of London descended unto the pub.


 I was told the cocktail was making a comeback because of its portrayal in the US series ‘Mad Men’. My industry might not have encouraged the same sort of working hours drinking habits of Don Draper but booze was a fairly vital commodity once we had finished our work at the end of the day.

Given the supply of various ingredients we routinely kept in our drawers our office was the perfect place for our first tipple. A quick mix and we could relax, chat about work and enjoy a short period of shared workplace quietude before we too joined the masses in the pubs.

The recipe we used in the office involved honey, but my recipe uses demarara sugar.

You will need:

  • Bourbon or Rye
  • Sugar (brown if possible)
  • Bitters (I used Angosturra)
  • An orange (just for the peel)
  • Two glasses (one for prep, one for serving)
  • Ice (I used spherical ice – as it melts slowly and looks good in the right glass)
  • A teaspoon
  • A little bit of water


  • Add 2 teaspoons of sugar to the prep glass.
  • Add 2 teaspoons of water.


  • Stir well to dissolve (this can take a minute or two).


  • If you mix these quite often you might want to make yourself some sugar syrup in advance which means you don’t need to go about dissolving sugar each time you pour a deink.
  • Add 250ml water to a kettle and bring to the boil.
  • Let it cool slightly then add it to a pouring bowl with 300g Demerara sugar.
  • Stir until it dissolves, allow to cool, then pour into a bottle or other container to store until needed.


  • Back to the mixing: add 2-3 dashes of bitters to the dissolved sugar (or equivalent of syrup) and stir.
  • Add 60ml bourbon or rye and stir a bit more.


  • Peel a strip of orange rind. 


  • Twist it over the serving glass to spray in the natural oil. Squeeze it, crush it slightly and rub it all round the inside of the glass to transfer as much of the oil as possible, then discard the piece (I actually just ate it outright, mainly for the vitamin C).
  • Peel a second strip of orange rind, twist it over the glass to release a bit more oil but try not to damage it.


  • Trim the strip of peel and put aside.


  • Add the ice to the serving glass.


  • Pour over the mixture from the other glass and swirl it around.
  • If you like bitters you can add in another dash now and watch it permeate through the drink.
  • Use the trimmed orange peel to stir, then drop it into the drink as well.


  • Serve in a nice setting with good company.

I picked the garden with the whippet puppies but indoor settings are more common; somewhere with dim lighting, leather furniture and perhaps some cigars would definitely work.

Because of its sweetness I don’t think this drink goes especially well with nibbles.

It could, however, be served both before or after a meal.

Indeed the drink’s versatility means that it could be served at a variety of times in a range of environments and settings.

Here, for example, is a perfect setting: a bar cabaret performance by the talented Cat Loud and Finn Anderson.


It also works well during more intense and strategic pursuits.

The Gypsy Martini

A sweeter alternative to the classic martini.

This one is very straightforward. 

You will need gin/vodka, sweet vermouth and a jar of maraschino cherries. The following recipe is for a 150ml glass:

  • Add 3 teaspoons of maraschino cherry liqueur to a chilled martini glass.
  • Add sweet vermouth to taste (between 2tsp and 30ml).
  • Add chilled gin/vodka (between 120-140ml depending on the amount of vermouth used).
  • I would recommend that if you are using a 100ml martini glass aim for about 15-20ml vermouth and around 80ml gin.
  • Stir and drop a single maraschino cherry into the drink.
  • Serve.


Because of its sweet nature this martini could be served as a digestif instead of an aperitif.

I first tasted maraschino cherries at a very young age in the back of the Mishnish Hotel (above in yellow). A long-standing family-owned venue, a cousin sneaked me into the kitchen during some sort of gathering (a christening or wedding or something). I remember being confronted by a stern but caring member of staff who presented me with a cherry on a silver teaspoon to try before ushering me out and back to the family event. What a treat! I’ll never forget the taste.

Maraschino cherries were historically seen as a royal luxury in parts of Europe. A produce of Croatia, they have been picked, salted, pickled and sweetened in alcohol for centuries. What a luxurious addition to the classic martini.

Quite why it’s referred to as a Gypsy martini remains unknown to me. If anyone has any idea please comment below!

I also have to thank my latest martini guest CatLoud for some of these beautiful photographs. A former regular at the Mishnish, Ms. Loud is a cabaret singer (a perfect martini accompaniment) and a veteran of the Edinburgh festival. She will also be performing at the Canal Theatre Cafe in London in January.




The Breakfast Martini

Wake up to something magically taboo.

Marmalade cocktails have been around for a long time but the decadent breakfast martini was invented by Salvatore Calabrese in the Lanesborough hotel in London in 2000. It involves gin, marmalade, lemon juice and Cointreau or Triple Sec.

Those nice people at Fragata sent me a jar of Marmalade from their native Spain. It tasted so good I had to alter Mr. Calabrese’s famous recipe in order to use more of it, made with Seville oranges.

In addition to marmalade you will need the juice of half a lemon.

Cointreu or Triple Sec (I found some in one of the secret alcohol cupboards we have in our house).

And of course, some gin, which we always keep in our freezer.

Muddle, stir then shake the following ingredients in a cocktail shaker (or a simple jam jar if you don’t have one of those):

  • 1 tbsp marmalade
  • 1 tbsp lemon juice
  • 1 tbsp Cointreu
  • 120ml gin

These measures serve approximately 140-150ml – enough for one large martini or two small ones.

Strain the ingredients into a chilled martini glass. Leave out the ice, but be sure to get some of those luscious marmalade strands into the drink.

 As a garnish, you can use a strip of orange peel dropped into the drink, a slice of fresh orange, or as I have opted for in this case, a whole crystallised/candied orange slice.

You can also use a triangle of toast with some marmalade spread on it, which provides a nice contrasting crunch to the jellied drink.

Note that texture is an important and striking element of this drink which sets it apart from other martinis. 

Here’s a toast garnish I made with jam a year ago, although I don’t think it’s quite as visually appealing as the breakfast martini equivalent.

For extra morning decadence you could also serve additional crystallised/candied orange slices dipped in dark chocolate (available online from Tobermory Chocolate who deliver all over the world). I would save this for a special occasion, like a birthday or Christmas for example.

The cocktail also makes a nice shorter drink over ice. Here I used my previously purchased spherical ice makers.

Despite being a breakfast cocktail, it’s a very nice after-dinner drink to have by the fireside as well.

How to make a very simple lemon drop martini


Quick and easy; serves one.


Juice a fresh lemon.


Add 3-4 teaspoons (or to taste) of sugar. Stir until the sugar has dissolved. If you have time, place the mixture in the freezer for 20 minutes, or the fridge for an hour.

Into a martini glass pour a dash of vermouth, then equal measures of chilled vodka/gin and the lemon mixture.

Stir then serve with a strip of lemon peel as a garnish.


There are other variations which include triple sec, or you could rim the glass with sugar (as I did in the first picture), but otherwise, this is the fastest, easiest recipe I know. If you feel more adventurous try the Lemon Drop Martini with Foam or my own creation the Lemon and Lime Drop Martini.