We use anchovy oil and olive brine from the garnishes to make this martini fabulously filthy. You can buy fancy serving bottles or use the gin bottle to serve but don’t skip the caper biscuits - they’re the perfect accompaniment.
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Yields:
10
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Cal/Serv:
152
Ingredients
FOR THE MARTINI
550 ml gin
100 ml dry vermouth (we used Noilly Prat)
100 ml ice cold water
2 Tbsp. olive brine
1 Tbsp. anchovy oil
Strip of lemon peel
TO GARNISH
Olives
Anchovies
Lemon peel
FOR THE BISCUITS
100 g unsalted butter, cold and cubed
125 g plain flour
50 g grated Parmesan
50 g grated Cheddar
75 g capers in brine, drained and finely chopped
Directions
Step 1For the martini, pour all of the ingredients into an empty 750ml fliptop bottle. Close and gently swirl to combine. Store in the door of the freezer.
Step 2For the biscuits, combine the butter, flour and cheese with a pinch of salt in a food processor, pulsing to combine to a shaggy dough, then add a tsp of ice cold water and pulse again. Tip out onto a clean surface and knead briefly to combine then roll into a log.
Step 3Place a sheet of clingfilm on your worksurface and scatter over the capers. Place the log on top and roll to cover with the clingfilm, pressing lightly so the capers stick to the surface of the dough. Chill in the fridge for 30min-1 hour.
Step 4Preheat the oven to 180C (fan 160C) mark 4. Remove the dough from the fridge and discard the clingfilm. Slice into biscuits about 5mm, then place on a lined baking tray. Bake for 20min until golden brown, then allow to cool on a rack before serving.
Step 5To serve the martini, thread anchovies and olives onto cocktail sticks. Strain the martini through a sieve (the fat from the anchovy oil may solidify in the freezer) then pour into a glass and garnish with a skewer.
GH TIP
Kept in the freezer, your martini will keep for several months, though it's best enjoyed within 1-2 months.
The biscuits work particularly well on a cheese board with chutneys and pickled onions.
Linzi joins the Good Housekeeping team as Kitchen Manager, looking after the brand-new, state-of-the art test and demo kitchens based in the heart of Leicester Square. With over a decade of experience producing food content for leading brands, she’s won awards for her recipes, battled Christmas dinners in July, and spent a lot of time pondering the next big food trend (no more pistachio, please!) Originally from the North East of Scotland, she lives in West London with her Italian husband and twin daughters, feeding them a variety of haggis and ragu - depending on the mood!
