Kombu Seaweed Martini, whaddaya think?
I know I’m really going to have to jump in and get both feet wet when I try to sell this one. After all, I tried to get some version of a seaweed martini into my Savory Cocktails book only to meet total resistance. Still, this drink has its charms and I have to admit I keep coming back to this very simple idea. I’ve made several versions trying to find just how far I can push the envelope. My goal is a savory cocktail you’d want to serve with food, but bright enough to be a quencher too.
At its heart this seaweed martini is basically a classic martini. The demure 3 ounce variety of days long gone by. A classic martini is made with gin (sorry it just is). The aromatic botanicals of juniper, citrus peel and cardamom make gin a natural in savory mixology. In this version I’ve included kombu seaweed-infused sake. Without too much effort the two come together making this sublime martini subtly savory.
Seaweed (particularly) kombu is the very definition of umami (oo-MA-mee). This ‘fifth flavor’ has lately become a hot topic in the culinary world. So I’ll try and describe it. Umami ingredients boost flavor. They make things taste more intense, more rounded, more complete. They satisfy the soul. Umami is the full mouth, tongue coating richness in reduced meat sauce. It’s the intensity of Parmesan cheese. Soy sauce, anchovies, shellfish, toasted nuts, vinegar and sautéed mushrooms are umami flavor boosters. Umami is also that indefinable deliciousness in Miso soup. That deliciousness comes from kombu seaweed-infused broth.
Before you answer my opening question. I just want you to know what I think. I think this seaweed martini is strangely delicious. It’s mildly salty and subtly sweet, it tastes just like the ocean. Now, whaddaya think? GREG
Ingredients
- 1 (1‑inch square) piece of kombu seaweed (plus a small strip as garnish)
- 5 (¼‑inch thick) slices fresh celery
- 1 ½ ounce sake
- 1 ½ ounce London dry gin
- 2 drop celery bitters
Directions
Place a 1‑inch square piece of kombu and the celery slices in the bottom of a small pitcher. Pour in the sake and let the flavors come together for a few minutes (until it just begins to color). Strain the infused sake into a mixing glass half filled with ice, add gin, and bitters. Gently stir until well chilled and properly diluted, about 20 seconds. Julep strain into a chilled cocktail glass. Garnish with a strip of kombu. Makes 1.
This is very similar to a Martini I teach. But I use Fino instead of Sake. Fino has a natural saltiness to it. I use fresh samphire instead of Kombu but I’ll give it a try. A ‘Mare’ gin is a must. I use Mermaids…from the Isle of Wight
The jury is out on this, but the jury is definitely willing to try it! While not a big martini drinker, I do love gin, and the sake addition is very intriguing!
Ok this is totally THE most creative use of kombu, ever! Take that, baked beans. There are way better uses for kombu apparently! (people always say to add some kombu when cooking beans, so I do) Gorgeous images! pinned
It’s the umami a good fit for beans. GREG
You are creative. I am terrified. I also have kombu that needs using so…this could happen.
Kombu!!!!! This is interesting!!! I Googled in Japanese to if we have any cocktail with kombu in Japan and found a few results, but mostly using shochu (Japanese version of Korean soju). Yes, I’d love to taste it. I use kombu all the time but never thought of using for cocktails. Brilliant~~~!!!!
Well I like kombu is my broth why not in my martini?!
I’m intrigued. Very intrigued.
I do need to get some celery bitters. Never even heard of them until I read about them in your book. I love a decent martini, and I can actually kinda sorta see seaweed as an ingredient. I think. Definitely would need to taste it, though, to see if I really like it. Next time I have kombu on hand I’ll definitely give this a whirl. Thanks.
Hmmm.… sounds intriguing. Definitely one of those drinks I’d have to try, just to see how it tastes.
What do I think? I must taste it! I’m deeply intrigued by the flavours. Thanks for sharing Greg!
If it tastes as good as your photo, I’m in. I like salty ocean stuff.
Well, I do not know, but it certainly is intriguing. May I add that your writing, coupled with lovely photographs, certainly goes a long way toward getting me to pull this one across the bartop and have a taste. Bravo!
This sounds really interesting. I have kombu on hand from making dashi, so maybe I’ll give it a try. I don’t, however, have any sake. Would vermouth work? I have dry and sweet, also Cocchi Americano and Lillet Blanc.
Try the cocchi! GREG
That is one of your most stunning photos ever. Actually am not a big martini drinker, but this sounds better than a traditional one.