The Seaweed Martini

by Stewart Thomson of Ox and Finch, Glasgow, UK.

"Enjoy a complex range of savoury, salty, organic, fresh, mineral and grassy notes... "

Ingredients:

50ml of Isle of Harris Gin, infused with Nori seaweed

25ml Barbadillo Fino Dry Sherry

A pinch of Maldon Sea Salt

Pickled Samphire (Water, sugar and Vinagre de Jerez)

Methodology:

Infuse one 70cl bottle of Isle of Harris Gin with one sheet (25g) of dried Nori seaweed. 

Infuse for no longer than 6 hours, allowing the spirit  to take on even more maritime flavour. (The Nori will also change the colour of the gin, adding hints of green.)

In a small Kilner jar, pickle freshly gathered Samphire in equal parts water, sugar and Vinagre de Jerez.  Pickle in the liquid for at least 6 hours.

Add the infused Isle of Harris Gin, sherry and sea salt to a mixing glass.

Stir ingredients with ice until heavily chilled and slightly diluted.

During this time chill a Champagne coupe glass.

Julep strain the mixed spirit into the coupe.

Finally, garnish with sprigs of the pickled samphire.


Notes:

Stewart Thomson is the manager of Ox and Finch, an award-winning restaurant in the food-lovers district of Finnieston, Glasgow. Ox and Finch holds a Bib Gourmand from The Michelin Guide Great Britain & Ireland 2018, the fourth consecutive year it has held this award. ​

“ The inspiration for the Seaweed Martini came from the classic Gibson Martini. I wanted to do something using a pickled element and, of course showcase the excellent Isle of Harris Gin.  A seashore plant, the samphire was the obvious garnish to complete, based on the coastal qualities of the cocktail. You’ll enjoy a complex range of savoury, salty, organic, fresh, mineral and grassy notes throughout. ”


Ox and Finch, 920 Sauchiehall Street, Glasgow G3 7TF.

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