Apparently this is a thing: the samphire martini. And all I can say is, ‘What took us so long?'
Samphire is bloody brilliant stuff. It is, famously, a salt-tolerant plant which means it grows by the sea on rocks or by salt marshes and therefore tastes salty, and I’m more than happy to eat it raw. So how could it not go nicely in a martini?
And it does go nicely, but it isn’t quite salty enough. To get the full benefit you’d really need a handful of the stuff. And certainly you could have it on a bowl on the side and eat it while you’re drinking your martini, but there’s something special about actually having it in the glass
So we squared the circle and had a martini with samphire and an olive. Works for me. And yeah, it looks much better in black and white.
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