Martinis have gotten muddled lately. Either too much gin or inappropriate flavorings. This is a proper classic gin martini with just a subtle dash of orange bitters.
Ingredients
- 2 ounce gin (tanqueray, bombay sapphire, beefeater or plymouth)
- ½ ounce dry vermouth (noilly prat)
- olives to taste
- lemon twist (optional)
- 1 dash orange-bitters
Directions
Rub the rim of a chilled cocktail glass with a lemon twist.
Fill a mixing glass 3/4 full of cracked ice. Add the gin, vermouth and bitters. Stir for at least 20 seconds. Strain into the prepared cocktail glass. Garnish with olives speared on a cocktail pick. Drop in the lemon twist if you like also.
Love escabeche and love Rick Bayless, this recipe just has the makings of something amazing. Can’t wait to try!
It was good! GREG
Waiting a whole night to eat this dish will be the hardest part. Great post. The canela adds a lovely dimension.
Congratulations on your Top 9 on foodbuzz as well! My mum used to have a fish-shaped plate. Wish I had all those props now to take more food photos with! Well done!
I so often see attractive food photography, I thought I was immune. But this image was so stunning it made me stop and take a better look at the recipe. This one is a looker–and I definitely want to run to my nearest fish monger and get cooking!
This turned my head when I saw it on Top 9 yesterday! Beautiful — and what a lovely cut of snapper. I love escabeche — and the flavors in this one are bold and exciting! I hope to try it soon!
Pan seared snapper doesn’t sound bad. Mm. Not at all. You just made me hungry.
Dear GREG — Thanks for introducing another aspect of world cuisine at its best.
I agree though — ‘pickled fish’ shall never enter my description of this fish. Love that you pan fry your fish in a cast iron pan as well ‘coz I swear by mine :)The apple cider and herbs especially with the whole aromatic spices is delish. Very similar to the ‘vaghaar’ in Indian cooking, non?
What’s not to love?
Ciao, Devaki @ weavethousandflavors
Oh, this sounds like a good one totry!
Congrats on another Top 9! Your photos are always so beautiful.
I like that you’re using a cast iron skillet–it seems that they’re making a comeback in this Le Creuset world. I like both.
Thanks for another beautiful post.
on Top 9 to you as well. Just got back from Spain and this is inspiring.
Pretty Greg! I love the way you set things up right (smile). This escabeche sounds so good too-love the ingredients.
I don’t think I’ve ever had escabeche before. But I like saying the word. It rolls off your tongue. Really nicely.
I also like this latin love business. And the bold flavors. I’m a big fan of bold. And love. Especially if it’s Latin.
salut greg J ‘adore ta world cuisine pleine de soleil !!!
Il fait beau à Paris la ville est superbe !!!
Pierre
this looks absolutely delicious, I’m marking this recipe to my favorites, to try it out soon. 🙂 apple-cider vinegar and all the spices make this a really interesting dish, I like the presentation, too.
Where the heck do you find a fish-shaped plate?!
It’s so whimsical and fun. Great recipe and PLATE!
You should add that business to your opensky shop.
I just don’t care for fish. I hate that when I see a dish this gorgeous, because I think, “Oh yeah, I’d love that” but the fish part always gets me.
The fish platter just cracks me up, as always.
Great post, even if it is fish, lol.
Totally on my ‘I have to try this’ list. You did such an awesome job! I met you at Camp B and it is really fun to look around your website. Cheers!
This looks so nice and refreshing Greg! I love the fish plate too! So cute!
I grew up eating it (my maternal side is from Spain). When I lived in NY, we used to make it with Boston Mackerel which is not available here in FL. I don’t make it frequently enough but I sure have a taste for it now. Bay leaves and garlic are key as is overnight refrigeration. One could use steak-like fish, halibut or sword with good results. Thanks for reminding me of one of my favorite dishes.
Wow, what a lovely dish, and perfect for a hot day. (It’s really close to 100 degrees today!) Yum.
Beautiful dish, saved this one for a future dinner party!