Thursday, 2 June 2016

Meaty martini madness with Mr Trotter's

How do you like your martini? Shaken, stirred, with a sausalami on the side?

The martini is arguably the most famous of all cocktails, an emblem of sophistication and style, the tipple of choice for James Bond, a classy drinker’s drink. It is also one of the most fiercely debated… Vodka or gin (…gin), ratios of gin to vermouth, variations on ingredients, and of course, garnishes.

For me it’s usually a twist of lemon peel, but I have been known to dabble with an olive or two. One garnish I’d never considered before however, is a pork scratching salt rim and a sausalami on the side.

Well, the geniuses/crazy cats over at Mr Trotter’s (Matthew Fort, Tom Parker Bowles and Rupert Ponsonby), have considered it for us, and planted one (three) in the hand of every guest attending the launch of Mr Trotter's new sausalamis – a fancy, better tasting, better quality, Peperami – in original, cracked black pepper, and jalapeno chilli.

Amidst the breathable cloud of gin at Bompass & Parr's Alcoholic Architecture, Trottatinis were going down fast.

This definitely isn’t one for the vegetarians/martini purists:

Trottatini recipe

50ml gin
13ml vermouth
Mr Trotter's salt (save a few scratchings from a bag of Mr Trotter's pork scratchings and crush/use the salt from the bottom of the bag)
1/3 Mr Trotter's sausalami (your flavour of choice)

Shake it
1. Wet the rim of a martini glass with gin, and dip into the salt spread out on a small plate
2. Add the gin and vermouth to a cocktail shaker filled with plenty of ice
3. Stir
4. Strain into your martini glass
5. Chop your sausalami into three and delicately place a third on the side

The delightful Rupert Ponsonby, sausalami extraordinaire

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