A classic Gin Martini can be paired with more than that green olive. Check out our excellent martini party food ideas for you next big party where Martini is the star drink.
A classic gin martini is always a favourite and if you are looking to wow your guests don’t settle for anything but the best like Colombo 7 Gin or Hendricks Gin.
How To Pair Martini With Food
It’s simple really, the best way to pair martini with food is to look for complimentary flavours. Hence salty nuts or sharp cheesy bites are perfect to complement the smooth bitter flavours of your classic martini.
Cheddar Olive Bites And A Gin Martini
Who’s to say you can’t have an olive in your martini and one in your hand!
A really brilliant idea where the classic olive is taken further to make these delicious bites. This cheesy salty bite is easy to make.
Recipe For Cheddar Olives
- 18 to 10 pitted olives plain or pimento stuffed
- 1 ½ cups shredded cheddar
- 1 cup all-purpose flour
- 4 tbsps. unsalted butter
- ¼ tsp. black pepper/cayenne/smoked paprika
Preheat oven to 400F degrees. Use clean dish towel to dry olives. Combine cheese, flour and butter in a bowl; mix well and form a dough. Add a bit of water if the dough is crumbly to make it stick. Take a small pinch of dough, flatten in hand and put olive in the middle. Cover olive with dough and form a ball. Continue with all olives. Place on a lined baking tray and bake for 15-20 minutes
Shrimp Cocktail And The Perfect Sauce For Your Martini
Seafood pairs well with the botanics in gin; especially classics like Hendricks Gin. Creating island vibes our sweet succulent shrimp cocktail in a tarty sauce is ideal for your savouring your Colombo 7 Gin infused classic dry martini.
Ingredients For Shrimp Cocktail
- 26 to 30 large shrimps
- 1 tsp. salt
- ½ cup dry white wine (check the range at Wine World)
- Large shallot sliced thinly
- Juice from a large lemon
- 2 cups water
- ½ cup ketchup
- 2 tbsp. grated horseradish
- 1 tsp. lemon juice
- ½ tsp. Worcestershire sauce
- ½ tsp. hot sauce
Devein shrimp. Place in bowl and season with salt. Add white wine, shallots, lemon juice and toss to coat. Refrigerate for 30 minutes.
Next, make the sauce; combine all ingredients in a bowl and whisk well. Check taste and add more horseradish and seasoning as required.
Steam shrimp in a basket placed over a simmering pot of water. Have ice water ready to chill shrimp. Cook 5 minutes or till opaque and tender. Immediately place in ice water for 10 minutes and refrigerate. Cook all shrimp thus in batches.
Serve with sauce and a small bowl for holding the discarded shells.