An almost savoury, nori-infused gin martini to enjoy as an aperitif, perhaps with an oyster or two on the side
We wanted to create a martini that would pair perfectly with oysters, so it made sense to look at sea-related botanicals and seaweed in particular. This is what we finally settled on. The nori provides a layer of savoury flavour, while the two vermouths bring body and depth. You’ll need to infuse the gin in advance.
Lyon’s Martini x 2
For the nori-infused gin (for 10 servings)
½ sheet nori
350ml London dry gin – we use Beefeater
For the drink
40ml nori-infused gin – see above and method
20ml dry vermouth – we use the Aperitivo Co’s Lyon dry vermouth
20ml blanco vermouth – again, we use an Aperitivo Co one, namely Rues Blanco Vermouth
2 drops Jameson seaweed bitters, or Angostura bitters
1 strip nori, to garnish
1 strip of orange zest, to finish
First, infuse the gin. Toast the nori over a gas flame (or barbecue or with a blowtorch) until it turns brown and smells slightly nutty: be careful, though, because it can catch quickly. Crumble the toasted nori into a clean jar, add the gin, then seal and leave to infuse for 12 hours. Strain the gin through a coffee filter, then decant it into a clean jar and seal it; it will be good for three to six months.
To build the drink, fill a tall glass with ice, measure in all the liquids and stir for 30 seconds. Strain into a coupe and balance the strip of nori on the rim. Express the oils from the orange zest over the drink, discard the zest and serve.
- Anthony Lyon, Lyon’s Seafood & Wine Bar, London N8
- Source: The Guardian
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