Given the freezing climes, chances are you’re not feeling much like sipping on a chilled vermouth before dinner right now, but this is such a good deal it’s well worth holding it in store for that impending sniff of spring. Traditionally you’d have it over ice, or with a splash of soda, and just as you’d have the red vermouth with a little side dish of anchovies, so the white lends itself perfectly to a pile of boquerones. Both combinations wake up the taste buds a treat, and I think, make a great little tapa before lunch or dinner.
Personally I turn it into a 'Captain Nemo' martini, as inspired by the good mixologists of the Hotel Skt Petri in Copenhagen, from whence, temporarily I write mine blog. This makes two martinis and is sure to turn heads at your next dinner party.
8 tbsp Hendricks Gin
2 tbsp Vermouth Yzaguirre Blanco Reserva
2 drops Angostura orange bitters
2 conserved baby octopus
Fill a cocktail shaker with ice, add the gin and vermouth. Shake well and strain into chilled martini glasses. Top each class with a drop of bitters and a baby octopus skewered onto a toothpick.
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