The best martini you will have.

Since this blog is titled Martinis For Breakfast I thought I would share with you my way of preparing a martini – it really is something special, even if I do say so myself. I prefer mine with gin (Tanquery Ten if I am feeling flush) but you could just as easily make this with vodka should the whim take you. This method will also separate you from the rather dull crowd who insist on killing a martini by either shaking it to a watery death or stirring it into monotony.

Ingredients:

Gin

Vermouth

Either a twist of lemon, a pickled silver skin or an olive

Method:

As any barman worth his or her salt will tell you, the secret to the best martini is to keep your spirit as cold as possible. I keep mine in the top draw of my freezer along with two emergency vessels for the cocktail.

Gin and martini glasses belong in the freezer

You will see that I have used Tanquery here – it is an excellent martini gin – but Beefeater would have sufficed. I have also enjoyed a martini made with Plymouth gin at a push, though I would balk at the prospect of using Gordon’s.  If you wish to indulge you must try Tanquery Ten for that delicious spirit, I am told, was specially blended to match a martini with a twist. It is a shame that Tanquery’s advertising is so lackluster these days isn’t it?

Now, once you have your gin and glass suitably chilled you need to get your hands on some vermouth. Extra Dry Martini fits the bill very well but, being a perfectionist sort, I like to put mine into an atomizer so as to distribute the wine finely and evenly. I wish I had something more elegant than the device below but I don’t. You should spray the wine around the glass – you are looking to create a gentle liason of the vermouth and spirit. I have tried to capture this photographically here:

The Vermouth in an (admittedly uncouth) atomizer

The atomized vermouth coating the chilled glass

You are now ready to add the gin. Take it, with vigour, from the freezer and pour a liberal amount  into the glass and garnish it as you choose.

Remember to pour the spirit with style

A garnish of your choice

Personally, I am a twist man but I like to keep an olive or two in stock in case my date insists.

De Cecco Penne

I decided to be brave with Isabella. We met at Mahiki and the way she danced that night suggested she was a fierce and passionate woman – always a good thing. So I tried out an old, but controversial favourite: penne with anchovies and cream. I have to say, it is not to everbody’s taste but I like savoury things with a hint of spice and I had a feeling Isabella might too. Here is the recipe:

Ingredients:

5 Anchovies

1 medium to large onion

1 – 2 small dried chillis

1 clove of garlic

1 small pot of cream

250g of penne (I used De Cecco)

Some parsley for garnish

Olive oil

Method:

Bring a  large pan of salted water to the boil. In a frying pan big enough to contain all the onion in one layer, add a small puddle of oil and heat and then sweat the onion until it is very soft and translucent.

Sweating Onions

Crumble in a small dried chilli or two alongwith the crushed garlic  and then finely dice the anchovies and add to the pan. The fish should dissolve into the oil adding a deep savory note to the dish.Meanwhile pop the pasta into the pot – I find it best to ignore the packet instructions and check doneness after 5 or so minutes: usually De Cecco penne takes 7 in my kitchen. Just before the pasta is cooked, pour (or dollop if you have the thick variety) in enough cream to turn the onions and melted anchovies into a luxurious sauce and bring to a simmer while you drain the pasta. Toss the pasta and sauce together together and sprinkle with chopped parsley.

Toss the pasta with the sauce

And that should be all – the chilli and anchovy should have seasoned the dish plenty. I served this with a green salad.

Isabella was, thankfully, impressed. I shan’t say anymore.