The Lydia Martini


When someone orders a Gibson Martini, I instantly hold them in high regard.


It’s such a stylish-looking version of the classic martini.


The single white cocktail onion floating solemnly in the glass almost makes it look like a religious offering.


The sharp flavour is also very distinctive.


Furthermore, to know about a Gibson indicates a sophisticated and experienced familiarity with martinis in general, which can only be a good thing.


My friend Lydia expressed a particular liking of both martinis and pickled onions, so much so that she requested extra pickled onions in her Gibson.


Naturally I obliged.


It’s not like we’re suffering an onion shortage or anything like that.

The name Lydia comes from an ancient region of western Anatolia, in modern-day Turkey. 

Classical and evocative with a beautiful climate, it’s an ideal martini location.


Incidentally, a common hangover cure in this part of the world is a drink of pickle juice – šalgam (shalgam) which might be perfect if you partake of too many martinis the night before and you’re a fan of the pickled goodness.


This Gibson recipe variation may have been done before but I couldn’t find any record of it anywhere so I thought I would name it, if for no other reason than for brevity when we’ve got family and friends round.


When everyone is asked “how would you like your martini” it’s far easier to take an order of “a Lydia” rather than “a Gibson but with loads and loads of pickled onions – more than you think are natural”.


The additional pickles also mean that the drink isn’t quite a lethal as a classic martini, making it an even more angelic choice.

So:

  • Pour one measure (to taste) of chilled vermouth into a frozen martini glass.
  • Add anything from 3-10 pickled onions.
  • Pour in a teaspoon of the pickle juice for good measure.
  • Top up with chilled gin or vodka and gently stir.
  • Serve (potentially with salt and vinegar or pickled onion crisps on the side – or perhaps even a glass of šalgam).

And enjoy! Although you might not get to kiss anyone afterwards…

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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.

The Lemon and Lime Drop Martini

Have you ever had a lemon drop martini? It’s the inspiration for this drink. I just altered the recipe slightly.

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You will need:

Gin or vodka (vodka is probably better)
Sweet vermouth
Lemons and limes (one each for the number of drinks you want to make)
Honey
Sprite (yes, sprite)

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I’m on holiday in the Mediterranean; a time for relaxation and spending quality time with friends.

A very important part of this holiday time is drink o’clock. Whatever you’ve spent your day doing, be it history, culture, hiking, watersports or simply lying by the pool, I crave the ceremonial time at sunset when everyone showers off the sea salt, chlorine or sweat and puts on their evening wear, in preparation for a drink followed by dinner. It’s my favourite part of the day.

My friend wanted to try an alternative to a martini so I started wracking my brain. She likes lemons and limes so I thought back to time spent in New York, a time when I first encountered the Lemon Drop Martini. This is basically a strong vodka drink with the addition of lemon juice and sugar.

I didn’t have all the ingredients available to make a classic lemon drop martini so I started to think something up. I could have trekked around the local shops for the right stuff but I’m on holiday! I also wanted to put to use the lovely limes we had to hand.

We didn’t have any sugar, which is an important lemon drop ingredient, but we did have some Greek honey, so I came up with a plan which I hoped had some real local spin to it.

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Low hanging fruit

Juice a lemon and a lime for every martini you want to make.

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For every drink add 2.5 teaspoons of honey to a cup, then add the same amount of hot water to melt it.

Stir the honey mixture until the honey has dissolved, then add the lemon and lime juice. Stir them and chill, either in the fridge for a few hours or the freezer if you’re pushed for time.

When drink o’clock happens, add a dash of sweet vermouth to a chilled martini glass.

Top up half way with the honey lime and lemon juice.

Add a measure or two of gin/vodka.

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Top up with sprite to add some effervescence.

Garnish with lemon and/or lime peel, then serve it before it warms up.

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Yiamas!