Sweet martini accompaniments

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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.

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I served maraschino cherries.

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

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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.

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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.

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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.

A Bombay Martini


I was picking up some supplies in the supermarket when this gin caught my eye. Bombay London Dry Gin: more muted in appearance than its bright blue Sapphire  sister, it has a simple, almost stringently-coloured branding.

I am not a fan of floral or overly botanical gins in my martini so I though that this one with only 8 botanicals (to Sapphire’s 10) might provide a basic, clean, high street option so I took it home and chucked it in the freezer to find out.


A day later when the gin was thoroughly chilled, I made a simple martini, garnished with lemon peel and accompanied by the obvious snack of Bombay Mix.


The gin was less citrusy and floral than Bombay Sapphire. I love citrus notes, but I prefer them firstly in the aroma of the drink, ideally from the lemon peel I’ve just squeezed into it, then finally as a slow melting aftertaste which follows what I prefer to be a strong, leading juniper flavour. The Bombay Dry leads with juniper which was a nice surprise. It was overall less citrusy than I like, but this gives you the option of squeezing extra lemon peel into the drink if you want it, or leaving it out if you don’t. I know several martini fans who prefer less lemon in their martini so this one would make a good option. Otherwise, the botanicals were understated, much like the branding of the bottle.


There was a heat in the aftertaste of the gin which I don’t particularly welcome, especially in a martini which should be ice cold and ideally smooth. It reminded me somewhat of the warmth of the Botanist gin, a sensation which I think is more suited to a whisky than a gin. Nonetheless, for a high street brand I thought it was good value for money with a suitable clean and juniper taste.


As chance would have it my flatmate brought back a bottle of Bombay Sapphire the very next day. Absolutely perfect for a bare-faced comparison test. As you can see, the branding is far more exuberant. The blue-coloured glass is iconic, while the black and gold detail is positively regal, enhanced not least by the image of HM Queen Victoria.


I threw it in the freezer next to the Bombay Dry and whipped up another quick classic the next day.


Bombay Sapphire is lovely for a gin and tonic, especially for people who are otherwise put off by the strong juniper taste of standard gins. It has a smooth taste with complex spicy notes that dominate, followed by an almost sweet citrus aftertaste.


As expected, for me, Bombay Sapphire is not my gin of choice because I expect a strong, leading juniper flavour in my martini. It bolsters the almost surgical cleanliness of the drink while adding a sharp freshness evocative of a cold, winter pine forest.


However, the bold and admirable botanicals of the Bombay Sapphire were nonetheless pleasant and interesting. I love coriander and cardamom and while they might dominate my coveted martinis they were more like a temporary house guest. It’s a slight inconvenience and not as quiet as normal but it’s interesting to catch up. Furthermore, if gin isn’t normally your thing, or if you’re not especially keen on juniper, give this one a try in a gin and tonic or a martini. It has been described as a ‘gateway gin’ luring innocents into the sophisticated but Hogarthian danger of the gin world so for that I must salute it!


In summary, Bombay Dry is largely juniper, with a slight heat in the aftertaste, but good value for money. Bombay Sapphire is sweet and spicy and a good choice if you’re new to gin or not overly keen on juniper.

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.

The Espresso Martini

Make me something that wakes me up and then f#*€s me up.”  

 I’ve wanted to make this one for a long time but given its chemical stimulant potency I found myself putting it off until a suitable situation arose.

The origin of most cocktails is blurry (a testament to their effectiveness) but it is believed that the espresso martini was created in a bar in London when a model entered the premises and asked the bartender to make her a drink in the manner quoted at the top of this post. Class in a glass? Perhaps not. But the drink has quickly earned its place in the cocktail hall of fame, which is quite a feat considering how relatively young the drink is in comparison to some of its competitors.

  
Very simple, an espresso martini combines coffee liqueur, vodka and fresh espresso, all chilled and served in an appropriate glass.

  

As a liqueur I used Kahlúa. Created in the mountains of Veracruz, on the Caribbean coast of Mexico, the drink combines arabica beans with sugar cane to create a rich, sweet liqueur. There are several other coffee liqueurs out there but this I would say is the standard. The etymology of the word Kahlúa comes from the indigenous Nahuatl language, meaning ‘the house of the Acolhua people’. The Hispanisisation of the word can be found in the name San Juan de Ulùa, known in my family as being the location of a very difficult naval conflict between the Spanish navy and a fleet commanded by one of my ancestors. Symbolic indeed. The magnitude of the maritime battle was matched only by the hangover I experienced upon drinking too many of these drinks. Let that be a lesson to you all.

Kahlúa also contains rum. You might like to add a dash of dark rum to an espresso martini to give it even more of a kick and flavour. I would recommend a darker rum for this.

  
The family favourite is Wood’s Rum – not least because of its naval associations.

For me, the basic trick of the espresso martini is to balance the sweetness of the liqueur with the savoury coffee and neutral-but-strong vodka. Too much liqueur and you overpower the coffee and find yourself with a sickly-sweet drink. Not enough liqueur and the drink becomes overpowering to the palate.

I normally like my martinis stirred and not shaken but with this drink you need to shake it like a Polaroid picture – well enough to produce a healthy froth. I also recommend that you keep the vodka and the martini glass in the freezer so that it’s all nice and cold.

  

There – a nice and frosty martini glass. I’ve seen these served in coupe glasses as well which works nicely too. 

When to drink them

The alcohol-caffeine combination of an espresso martini would not make a good aperitif and certainly wouldn’t be suitable as a night cap. I would therefore recommend it after a meal, but ahead of a late night.

  

The opportunity for me to drink one recently presented itself whilst I took part in our local Highland Games. The day sees traditional pipe band music, dancing and fitness competitions, such as tossing the caber, throwing the hammer, kilt races and other fun pursuits, not to mention a healthy amount of alcohol consumption. What else would you expect when a horde of Hebrideans get together – some travelling from other islands, the mainland and even abroad to catch up with family and friends for the annual event.

Anyway I volunteered to help behind the bar (it’s obviously my spiritual home) during the daytime. After a day of serving booze but not drinking any, followed by a quick meal at home, it was time for me to prepare for the night of festivities ahead. There is usually much drinking and merriment in local pubs, followed by a traditional ceilidh dance in the town hall so I was going to need some stamina, or at the very least, stamina’s distant relatives: booze and caffeine.

  

Using my Mum’s trusty coffee machine I made myself an espresso.

  

Taking a vintage silver-plated cocktail shaker, I added about 4 ice cubes and poured over the coffee. If you don’t have a cocktail shaker you can do this with a large jar. It works almost as well.

  • Add 20ml coffee liqueur (or to taste – more for a sweeter drink, less for a stronger, more bitter punch-in-the-face type imbibement.
  • Add 120ml chilled vodka.

Shake it all up very vigorously. The harder you shake, the thicker the foam (la crema) you will get on top of the drink. A nice, firm foam is more attractive to look at, adds a textural smoothness to the drink and is perfect for a nice garnish or coffee beans.

Pour the drink into the glass. If you used a jar to shake it up, try to hold back the ice cubes.

  
If you don’t have a good foam it will look a bit like this. The texture isn’t so nice and it doesn’t look anywhere near as attractive.

  
It should look thick, rich and creamy on top, with a dark dangerous looking underside. Garnish with some coffee beans.

  

I took them out from the top of mum’s machine. I like to use three pointing out from the middle of the glass, with the seam of the bean facing upwards.
  

And serve!

But be warned, normally there is a two martini rule. For this drink, however, I would recommend that you only have one on a night out. Anymore and you will be drunk and wide awake until dawn. Although perhaps that’s your goal. In which case go right ahead, but you have been warned!

  

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.

Enjoy!

A martini for Pancake Day (Shrove Tuesday)

Today was a good day.

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For a start, it was the first day I left the office this year and it was still daylight for my walk home.

However, more importantly…

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Today is Pancake Day! My favourite saint’s day of all.

Valentine’s Day is a horrible endurance of emotional intensity and commercially enforced feelings of low self-worth if you’re single.

St Patrick’s Day might have been a favourite but (a) I normally don’t remember celebrating it and (b) it was meant to be my birthday but I was late (probably sipping on an amniotic fluid martini…).

Pancake Day/Shrove Tuesday/Fat Tuesday/Mardi Gras is for indulging in all those wordly things you want to abstain from or cut down on during Lent, so that’s things like carbs, fat and alcohol. It’s a day I always enjoyed as a child, and unlike other faux-Christian traditions such as Christmas, I continue to enjoy it greatly as an adult.

Except now I can imbibe in an alcoholic beverage at the same time.

So which one would I recommend? A Lemon Drop Martini with Foam would work nicely, especially if you like your pancakes like I do (with sugar and lemon juice).

For a perfect pre-abstinence extravaganza I followed this recipe from the Telegraph.

And after a bit of mixing and frying, the results were as follows (and it’s a pretty easy recipe to follow):

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I managed to make about 6 pancakes.

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You can serve it with lemon juice and sugar like my childhood, or with maple syrup perhaps, or a thin spread of cold, salty butter.

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Perhaps you could also serve it with a lemon drop martini or two. You might as well if you’re going to be cutting out all this frivolity for Lent. Here’s the recipe again if you want to try it