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.

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Tanqueray in a martini

  
I’ve previously mentioned my penchant for Plymouth Gin which I find smooth and strong on juniper, but tanqueray is another favourite.

  
There has definitely been a bit of a backlash (not a unanimous one though) against some of the more florally extravagant brands of gin to emerge over recent years. I would feel inclined to agree as I like gin to taste of juniper and not be overpowered by other tastes and aromas. The clean taste reminds me of pine forests. The associated smells are so evocative: Christmas trees, freshly cut furniture, long walks in foresty commission property…

  
Nonetheless, some of the more floral botanicals of the gin world, such as the cucumber and rose infused Hendricks, definitely have their place. They go very nicely in a gin and tonic on a summer’s day for example. But when it comes to the botanicals needed for a martini I think that less is more and I drink Hendricks infrequently, usually on special occasions when I am back in Scotland. I also imagine that it’s a favourite drink for Scottish expatriates living around the world, in Dubai, Spain, Singapore or the US for example, a pleasant but distinctive reminder of the civilities of home.

Ideally the flavour of a classic martini should involve a balance of botanical vermouth, with a haze of predominantly juniper from the gin seeping in at the end of each taste. I therefore prefer the plain and subtle tasting gins to their more fancy counterparts.

  
Tanqueray was one of the many vices of the late beautiful Amy Winehouse (whom I actually once met in Edinburgh, when her hair was long and loose, not up in a High Barnet). I find that this brand of gin has a dominant juniper flavour, but one that is soft and mellow nonetheless, making it an excellent complement to vermouth in a martini.

 
So I mixed some with a little vermouth and drank it down. And they lived happily ever after. 

The end.

Non-alcoholic rose and lemon drop martini

Yes, yes, non-alcoholic. I can’t drink all the time you know.

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After serving martinis, you might, as I do, find your fridge to be full of bald lemons, shaved of their peel but still bursting with juice. You can use them for all sorts of things, like cooking, putting them in hot water to drink in the morning, making ice cubes, or, as I have done today, juicing them and adding them to a cordial drink to make a refreshing, sweet and sour non-alcoholic beverage.

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Rooh Afza is a sweet, rose-flavoured syrupy cordial to dilute with water and drink, preferably on a hot day. It comes from Pakistan, a country I have never visited but where some of my family used to live (before partition in the old days of the British Raj).

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To counteract it’s strong sweetness I added the juice of a lemon to 35ml and a dash of balsamic vinegar. Stir well then place in the freezer for around 45 minutes. Pour into a chilled martini glass and top up with chilled tonic water. Garnish with a piece of lemon peel.

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You can also leave it in the freezer a little bit longer in individual shot glasses to make a miniature sorbet.

There you go, a non-alcoholic post on my otherwise gin-soaked blog. Pakistan Zindabad!