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.

The Mermaid Inn, NYC 4.5/5

This is one of my favourite places in the world.

Oyster happy hour is a must! 

I’ve previously mentioned how well seafood goes with a martini, especially the simplistically delicate oyster, so a bar/restaurant that specialises in briny goodness was always going to get me excited.

 

However, I’ve got to focus on the martini and not get too ahead of myself.

Using my martini rating scale I award this bar and restaurant very high points: 4.5 out of 5.


I ordered a hot and dirty martini (vodka, olive brine, Tabasco sauce with a crunchy, fresh and bright red peppadew garnish). It was ice cold, salty and fiery – a perfect tongue-tantalising aperitif.


The service was fast, attentive and the staff were passionate about the food and drinks.

The setting was intimate, clean and unpretentious.


And finally, the food is fantastic with a wide variety of seasonal oysters as well as a range of sustainably sourced seafood. It’s ideal for a light bite or a more substantial meal.


The only thing I would recommend to the Mermaid Inn is that the management make more of their martinis on the menu. The restaurant does them so well I think they should promote them more prominently. I really can’t fault them in any other way.


Basically to sum up my experience, If I died suddenly and my life flashed before my eyes I hope I would linger here for just a little while en route to the next level. And I hope the next level has oyster happy hour too.

 

Don’t forget to download their useful app Oysterpedia

The Hot and Dirty Martini

Grrrrrrrrrrr

  
This is a very simple variation on the classic martini, and its obviously got a very arresting name.
  
I first had a hot and dirty martini at the Mermaid Inn in New York. It’s an excellent aperitif as it really gets your digestive juices churning. It’s perfect before a special dinner, whether it’s Sunday lunch, seafood, a romantic meal for two or otherwise.

  
I have been sent a selection of goodies by the wonderful people at Fragata, a traditional Spanish firm specialising in olives, peppers, caperberries and other tasty goods.

  
I regularly eat their olives stuffed with anchovies. I think I’ve mentioned that a few times… I used these for brine.

  
I’m also a big fan of hot and spicy food and drinks so Tabasco sauce definitely features.

  
Tabasco Sauce has been officially appointed as a preferred supplier by Her Majesty the Queen. I really hope she would like this recipe.

  
Another delectable treat sent to me by Fragata was a jar of handpicked pimiento piquillo peppers.

These sweet members of the chilli family aren’t actually that spicy but they taste amazing.

  
Peeled then roasted over embers, they make a delicious sweet yet also savoury canapé/appetiser/tapas on their own.

But in a martini, they add texture, deep flavour and beautiful colour.

  

  • Add vermouth to taste to a chilled martini glass (usually between 1 tsp and 30ml depending on your preference).
  • Add brine from the tinned olives stuffed with anchovies. I would recommend between 2-6 teaspoons (I go for 4).
  • Add Tabasco sauce to taste (I like 5 drops).
  • Stir with one of the peppers and drop it in as a garnish.
  • Serve additional peppers as accompanying nibbles.

Make sure you’ve got a tasty dinner to enjoy afterwards!

A Spicy Umami Michelada

A London variation on the classic Mexican drink.

  

As I’ve said before, I don’t always drink martinis. I also like beer and lager, to name but a few alternatives. I recently wrote about the Mexican drink Micheladas and here I’ve come up with another variation.

In its most simple terms, a Michelada contains beer/lager, the juice of a lime, a dash of Worcestershire sauce and a salt rim around the glass. Hot sauce, soy sauce and tequila are also frequently added.

I recently bought one or two Laura Santtini ingredients and thought they would make a good addition for this variation on the recipe. You will need:

  

  • A lime
  • A beer
  • Salt (preferably a good quality sea salt)
  • Worcestershire sauce
  • Soy sauce
  • Tabasco sauce

And the following enhancements:

  • Taste 5 Umami paste
  • Taste 5 Umami Rush condiment

I often rub the umami paste into meat, fish and vegetables before cooking them. However, if you don’t have any to hand, use tomato purée as a substitute and add a little more soy sauce.

The condiment is like a salty umami-citrus pepper. You can use normal salt instead but the condiment adds a zesty, umami buzz to the drink.

  • Run a tall glass under a tap and leave it in the freezer for at least 20 minutes (but preferably several hours)
  • Sprinkle salt and the Umami Rush condiment on a plate
  • Remove the glass from the freezer, cut the lime and rub half of it around the rim of the glass

  

  • Rim the glass in the salt and Umami Rush mixture to create a reddish crust
  • Juice the lime and add it to a jug
  • Add a dash of Worcestershire sauce and a dash of soy sauce.
  • Add a few drops of Tabasco sauce (to taste)
  • Add a smudge of Taste 5 Umami paste
  • Add some of the beer and stir the mixture
  • Pour the mixture into the rimmed glass then top up with more beer
  • Add ice and stir gently before serving. Try not to get the salt rim wet during this process.
  • Instead of ice I use lime segments that I store in the freezer (these are good for gin and tonics as well)

It’s perfect for a hot day. It’s also good for a… err… hangover.

Soooo… ¡Salud!

  

The hot hot Sriracha martini

It’s a thing now.
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What do Thais and Texans have in common? A penchant for spicy food.

I have a good friend, currently in Texas, who recently announced his addiction to Sriracha hot chilli sauce, a fiery concoction from Thailand.

A US national and an Arabist, he has a very interesting career and academic background, with some very intriguing (and often hilarious) tales from London and the Middle East. Martinis are the best accompaniment to international storytelling so he is therefore a perfect martini guest.

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I remarked that I should try and make a martini out of the sauce for him. I have already talked about my love of Sri Lanka so it should come as no surprise that I love spicy food, while I have previously made spicy martinis here, here and here. However, I think my friend was appalled at the suggestion of a Sriracha martini. And perhaps rightly so: you shouldn’t mess with a classic, let alone two.

Nonetheless, I persevered, and I was pretty happy the first time round.

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– Take a strip of lemon peel and squeeze the oil out of it into a chilled martini glass.
– Add a measure of sweet vermouth
– Add a dash of Sriracha hot sauce (or to taste – it’s spicy!)
– mix the two together, then top up with chilled gin or vodka
– stir the drink with the lemon peel and add it as a garnish (you might want to shape it with a knife so it looks neater).

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It’s very spicy, with a hint of lemon, and is good for whetting the appetite.

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As far as accompaniments are concerned this martini goes very well with seafood. I would recommend chilled oysters, prawns or salmon as an accompaniment, possibly even with avocado. I think the cool, oily/fatty fish compliments the fiery drink. Here I served chilled king prawns on a bed of lettuce with Peking duck sauce with sesame seeds. I’m sure there are more sophisticated accompaniments than something I poured out from a jar but I just got home from work and wasn’t intent on doing anything more fancy. I also served some spicy broad beans as well.

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Another new snack I recently found in an Asian supermarket was roasted salted soy beans which was a nice, non-spicy accompaniment for the martini.

This drink would also be a good aperitif before some Thai food.

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You might even want to drink it while watching a live Thai dancing performance.

In fact, if you drink a few of them you could probably join in.

Chon Gow!

Spicy martini

This spicy drink was inspired by the mermaid inn in New York, which does a tasty oyster happy hour. I had a spicy vodka martini there before consuming a platter of various types of oyster with friends. They garnished theirs with a hot pepper, but I didn’t have any of those available so I improvised with olives and sliced spring onion. The latter went very well with the drink. Here are the ingredients:

1 part vermouth (or to taste)
1 part olive brine (or to taste)
Around 4-5 parts gin or vodka (or to taste)
Dash of hot sauce or Tabasco (to taste)

Pour the ingredients then stir them with your garnish.

The drink was quite refreshing, savoury and it had a kick. It really whet my appetite.

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