A Martini with Hayman’s Gin

I’ve been looking forward to this one for a while.

  
A very good friend and reader of this blog presented me with a bottle of this gin from Haymans. I instantly loved the branding and packaging. The colours, dark blue and gold, were positively regal.

So I put the bottle in the freezer and awaiting a visit from my friend so we could have a martini (or three… oops).

  

This is the Family Reserve edition, where the gin has been stored in Scotch whisky barrels for three weeks prior to bottling. This mellows the drink and apparently conforms to a traditional method popular in the nineteenth century. Bottles from this limited batch are individually numbered, adding to the exclusive feel of the brand.

  
I loved the detail on the neck of the bottle in particular; a little flourish of olde worlde meets sharp brand new, reminiscent of the barrel and bottling process perhaps.

  
The gin has a distinctive taste of liquorice. Not usually my favourite botanical (I’m a citrus and juniper traditionalist), it was very smooth and rich and I definitely enjoyed it. 

I made the martinis using my usual method – keep the gin in the freezer and mix with vermouth to taste as follows:

  • between 2tsp to 30ml vermouth
  • around 80-130ml gin

  

I served the martini with lemon peel garnish rather than olives as I wasn’t sure the latter pairing would work, although olives were served on the side and went very well. Black olives in particular could compliment the liquorice flavour of the gin.

  
Other nibble dishes that could go well with this martini include asparagus, cheeses of all shapes and sizes, seafood (including the classic martini accompaniment oysters) and strongly seasoned meat, cured, fried or grilled, particularly if it incorporates liquorice or anise-type botanicals.

Because of its distinctive flavour a martini made wth this gin works well as an aperitif to build ones appetite (especially if you are a liquorice fan) but could also break martini tradition and be served as a digestif as well.

Just don’t overdo it! The rule exists for a reason, it doesn’t matter how nice the gin is.

And nice it is. You can see the full range from the traditional family distillers here.

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Bamboo Charcoal Peanuts

  

I think I’ve previously mentioned my interest in black-coloured food, prompted by the 1989 Peter Greenaway film “The cook, the thief, his wife and her lover” in which the chef declares that he charges double the price for black-coloured items on the menu because they resemble death. To eat death is therefore to cheat death, thus giving the diner an additional sense of pleasure and defiance than when eating any other colour of food.  

So naturally, when I saw black-coloured peanuts for sale in a shop in China Town I instantly bought them as a possible martini accompaniment. A recipe attributed to Taiwan, they are made with the ash of bamboo burnt at high temperatures.

 

An unusual combination of savoury and slightly sweet, with a peculiar outer texture I definitely like them. The ash coating wasn’t at all distasteful as some people might expect. I would definitely recommend trying them.

They make an unusual nibble to accompany a martini, as well as a conversational piece. They go nicely with tea as well.