Anchovies Belong in Your Martini
The dirty martini proves a powerful gateway into the world savory profiles in cocktails. Bartenders are tapping into that touchstone to take guests on more adventurous flavor journeys—most recently, under the sea. Fish ingredients from smoked salmon and bonito flakes to fish sauce and jellyfish are appearing on cocktail menus, demonstrating the complexity these elements can bring to a drink with their brine, salt, umami, and fat.
At Hayward in Carlton, Oregon, general manager Jules Bandy wanted to translate a memorable dish into an equally unforgettable cocktail. Her tomato-anchovy martini was “inspired by a collaboration with Stuart Brioza, the chef-owner of State Bird Provisions, The Anchovy Bar, and The Progress in San Francisco,” she says. “The last time I dined at The Anchovy Bar I had a tomato anchovy toast that completely floored me—it was perfection.”
Fortuitously, Bandy then found Anchovy Vermouth from Veso, which she describes as “well-balanced…the addition of fennel brings a delightful floral and herbal note.” With a vermouth unlocking that umami characteristic, a tomato anchovy-toast martini became a delicious reality.
Read more about the fish cocktail trend.
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Tomato-Anchovy Martini
From Jules Bandy
Ingredients
- ¼ ounce Veso Anchovy Vermouth
- 1 ½ ounces gin (Bandy uses Freeland Gin)
- ¼ ounce tomato shrub*
- 1 ounce tomato water*
- Fennel pollen to garnish
Instructions
Step 1
Add all ingredients except for fennel pollen to a mixing glass over ice.
Step 2
Stir.
Step 3
Strain into a chilled Nick and Nora glass, garnish with pollen.
*Tomato Water
Both the tomato water and shrub can be prepared overnight using about 1 to 2 pounds of your favorite tomatoes.
- 2 or 3 fresh tomatoes, chopped
- Pinch of salt
Stack a colander on top of a bowl and line it with cheesecloth or a coffee filter. Add tomatoes and salt, cover the colander and bowl, and let it sit overnight in the refrigerator. The tomatoes’ juices will strain into the bowl.
*Tomato Shrub
- 1 pound tomatoes, halved
- ½ cup granulated sugar
- ½ cup Champagne vinegar
Mix tomatoes and sugar in a bowl, cover, and refrigerate overnight. Then add that mixture and Champagne vinegar to a glass jar, give it a shake, and refrigerate overnight. Strain off any solids.
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The post Anchovies Belong in Your Martini appeared first on Wine Enthusiast.
