Our Second Pop Up Martini Bar


Thank you to everyone who came to our martini pop up bar at the end of October.


We held it in ‘the Gallery’ on the Main Street of Tobermory, Isle of Mull.


At the end of the tourist season I hoped that it was a chance for locals to relax and try something different. It was also a bit of a send off for us and our staff, including our manageress Catriona who celebrated her 21st birthday on the night.


Unlike our pop up bar in July, the night was dark and it was too cold to be outside, so we went inside and set up the tables, switched on the heaters and lit all the candles, then hoped it would all work out.


We were only open for a short while: 17:00 to 20:00 with last orders at 19:30 to allow everyone to finish their last martini at a leisurely pace.


The week before we also held a Facebook competition. Whoever liked and shared the pop up bar announcement would enter a prize draw for a free martini and a martini-related gift.


We put together a large martini glass filled with champagne truffles from the Tobermory Chocolate Factory (you can order online here and they deliver anywhere in the world) and awarded it to one lucky winner who happened to be my former teacher.


I wasn’t as nervous as before the last pop up bar we did because I knew the concept worked in principle. I also had all my equipment lined up in order. However, it was darker and colder than during our summer event so I was worried that it wouldn’t be as comfortable or warm enough in our giant old church.


I also thought that because the tourist season was over, no-one would turn up.


However, in the end, the atmosphere was nice, it was warm enough, and the venue was full. I made dozens of martinis and was happy to see people enjoying themselves, especially after a long summer.


Our excellent chef also cooked up some amazing blini, which we served on platters with smoked salmon, sour cream, fish roe and miniature croque-monsieurs. Absolutely delicious and the perfect accompaniment to a cold martini.


So, all-in-all, a fun night. And now we’re ready for winter. Thank you to everyone who came, and thank you to all our amazing colleagues who made it happen.

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More martini snacks and canapes

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 crunch of the pepper.

  
This one was also a little bit last minute. I threw together some Bombay mix, prosciutto and olives when a friend popped round unexpectedly. The Bombay mix didn’t really go with the other two, but it’s definitely very nice on its own.

  

Here are some nuts, arranged mindlessly while I stared into space sipping my first drink of the night. Salted pistachio nuts are my favourite, although some nice big fat macadamia nuts would go well with a martini too.

  
Simple, easy, light, savoury, Twiglets are an underrated canapé snack. They are the flavour and texture opposite of the martini. Where a martini is cold, smooth, heady, citrusy and ever so slightly sweet, these are light, crunchy, salty and savoury. They don’t look particularly elegant but the flavour contrast really works. They’re a guaranteed winner for marmite fans.

  
This one is a bit more fancy. Asparagus skewers, blini with taramasalata, maki rolls, sigeumchi-namul, crisps, a martini and candles…

  
A simple but slightly more edgy snack, here are some wasabi peas with a simple classic.

  
Extremely simple, but very tasty, here is some lightly pickled baby beetroot. I’m sure we could create some kind of pink-coloured beetroot Gibson Martini, perhaps similar to the Beet Up Vesper Martini at the Mayor of Scaredy Cat Town bar in central London. 


Sea Aster is a seasonal coastal plant that flowers in the summer but is edible in the spring. Wash and eat raw or lightly boil for a minute or two. I got mine at a fish monger’s in Borough Market.


Mum bought these langoustines from Tobermory Main Street while I picked up the samphire on Oban pier on a trip back from London.


There’s a whole world of tapas-style ingredients and food types you could use. Above you can see chorizo, cold roast pork slices, feta cheese, olives, bread, houmous, oil  and duqqah.


You can turn the nibbles into your whole meal and really take your time with the martini. Above you can see crab open sandwiches, nuts, wood ear mushrooms, Korean-style spinach, roasted vegetables, seaweed, manchego cheese, Bombay mix, olives, bread, oil and houmous all to be slowly munched while you sip your cold gin.


Houmous is a relaxed martini accompaniment to have at home with informal company over a drink.


Here it is served with sliced pitta bread and a variety of mostly Mediterranean snacks.


My kind neighbour made me some lovely Middle Eastern sweets which I included in the meal.

The Arabic element of the food was especially good at soaking up some of the alcohol!


Dim sum was a surprisingly good – if slightly unconventional accompaniment.


Oysters are my favourite.


I also love creamy manchego cheese.


Finally though, the most classical martini snack will always remain the pitted green olive. If it’s all you have, you’ll be fine. And you won’t spoil your appetite for dinner.

How to cool down your gin very quickly

Here is a little tip my brother taught me. If you need to cool down a bottle of gin and you don’t have a lot of time (say an hour or so) don’t panic, you can do the following:

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Take some kitchen paper (one or two sheets).

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Run them under the tap then wrap them around the bottle. Put it in the freezer for an hour. It should cool down a lot faster than normal.

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Thus allowing you to enjoy a cold martini in record time. Phew!

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As an added, slightly unorthodox benefit, you can peel off the frozen kitchen roll and use it as a soothing face mask. Just a suggestion.

A hot drink for a cold

Two days later and I’m still sick, at home, restless but lethargic at the same time. So here is a post about a hot drink I made to try and alleviate some of my cold symptoms.

You will need:
-Lemon
-Ginger
-Garlic
-Hot water
-Turmeric (optional)
-Chilli flakes (optional)
-Whisky or brandy or rum (optional)

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Take a piece of ginger around the size of your thumb. Use a spoon to scrape off the skin.

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Use a Japanese grater (one of my favourite kitchen utensils) and grate the peeled ginger to release all the juice. Squeeze out then discard the fibrous pulp.

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Pour the fiery ginger juice into a cup.

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Juice a lemon and add the juice to the mug.

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Peel then coarsely cut a single clove of garlic. Add the pieces to the cup.

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Add 1-2 teaspoons of honey.

Then, depending on your preferences you can add one or more or none or all of the following:

-1/2 a teaspoon of turmeric powder
-A pinch of chilli flakes
-A dash of whisky, brandy or rum

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It looks fairly alarming.

Top up with hot water, just off the boil, and stir to dissolve the honey and let the flavours diffuse into the drink.

Sip it slowly and be sure to eat/swallow the garlic. Yes it may give you very strong breath but if you’re feeling sick you should be in quarantine anyway.

How to make a really cold martini

Have I emphasised the importance of temperature in a martini before? Oh yes. Yes I have. So when you’re making a classic martini you can use these tips to get it really cold.

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Keep your gin and glasses in the freezer. If you want added chill, spray the glass with water at some point during the freezing process (at least 30 minutes before serving time). When you’re finished it shouldn’t just be frosty, it should be frozen, with solid sexy globules of ice dribbling down the side of the glass.

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It goes very nicely it your gin has frozen to the extent it has ice crystals in it as well.

BRRRRRrrrrrrrrrrrrrr

The Canadian Martini

Canada is one of Britain’s closest allies. It was only a matter of time before I wrote about the country. Have you ever heard of Five Eyes? It’s an intelligence term. I will let someone else give you the details, or you can read about it here. It’s basically an intelligence-sharing arrangement between five key countries – the United States, Australia, New Zealand, the United Kingdom and Canada.

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To be brief, I am extremely pro-Canadian (moderately concerned by Quebecois secession attempts but that’s another matter) and I regularly attend celebratory events on the 1st of July.

Perhaps more importantly, I’m also a fan of maple syrup. So here is an appropriate martini recipe:

Put 1-2 teaspoons of maple syrup in a martini glass (one for dry, two for sweet).

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Pour in a measure of vermouth and mix well.

Top up with gin or vodka and stir until the drink is a consistent golden/amber colour.

Serve cold. If you’re not in Canada this is a lovely winter drink. If you are in Canada this means it’s a lovely drink all throughout the year except June, July and August. And even then it’s still quite nice.

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