The classic gin martini has long been celebrated for its simplicity and timeless elegance, but imagine taking this revered cocktail to new heights. Enter the “Caviartini” – a sophisticated twist that introduces Green Chartreuse, and Caviar & Crème Fraîche Stuffed Olives. This transformation takes the familiar to an unparalleled level, creating a sensory journey beyond the ordinary.
The addition of Green Chartreuse to the classic gin martini introduces a subtle layer of herbal complexity. To push the boundaries of opulence, the Caviartini is garnished with an olive stuffed with caviar and crème fraîche.
To complement the Caviartini experience, indulge in the perfect nibble – Vegetable Chips with a Caviar Crème Fraîche Dip. The crispiness of the chips paired with the creamy dip and briny caviar provides a delightful counterpoint to the martini’s juniper and botanical notes.
So, take a sip, relish the flavors, and let the Caviartini redefine your perception of the iconic gin martini.
I’ve got more of that beautiful Italian Basil from my local urban indoor Frontier Farms. So I’m putting it to good use in a Ginger Basil Martini, a flavorful and refreshing cocktail that combines the zesty and spicy notes of ginger with the aromatic and herbaceous qualities of basil.
Domaine de Canton ginger liqueur is made with a combination of ginger, honey, herbs, and vanilla, which contributes to its sweet and spicy flavor profile. The sweetness from the honey, along with the natural sugars in the ginger, gives the liqueur its distinctively sweet character so there is no need to add any additional sugar or simple syrup to this cocktail.
Joyeux Anniversaire Julia Child! It has been an honor, a passion, and a tradition to celebrate the Chef’s birthday on Taste With The Eyes for several years now.
This year I imagine her dear, long-time friend, Jacques Pépin, inviting her over for an intimate luncheon that begins with her favorite upside-down martini. The first course includes his famous chicken liver pâté with toasted baguette, radishes from the garden with Maldon sea salt and European-style butter, cornichons and cocktail onions.
Joyeux Anniversaire Julia Child! Today would have been Julia’s 108th birthday. It has been a tradition to celebrate her birthday on Taste With The Eyes for the past several years.
This year, let’s raise a toast to Julia with one of her favorite cocktails, the Upside-Down Martini also known as a reverse or “wet” martini, made with five parts vermouth to one part gin. We are going to craft Julia’s special drink with exclusively French alcools.
Noilly Prat was a favorite of Julia’s, a fine vermouth, beautifully crafted by the sea in the South of France. It is made with 14 global herbs and spices such as chamomile and coriander from Morocco, bitter orange from Tunisia, and orris root from Italy.
Diplôme Dry Gin has been produced in France since 1945 from a selection of the finest natural botanicals including genever berries, whole lemons, angelica, saffron, and fennel seed. The original recipe was perfected during WWII in the City of Dijon. At the end of the war, the original recipe became the official gin for the American Army stationed in Europe.
With naturally less alcohol than a traditional martini, Julia would say, “The best thing about a reverse martini is that you can have two of them!” (Full upside-down martini recipe below).
A Historic Re-Creation
Please join me as I re-create Julia Child’s very first meal in France, one that she experienced with her husband Paul Child. The story takes place in Rouen, France in November of 1948.
I originally wrote this post back in 2007. I resurrect it in August, sometimes with a new recipe, to celebrate Julia Child’s birthday. This year I am including a drink that she especially liked, the Upside-Down Martini.
The text is as she describes her meal to us inMy Life in France by Julia Child with Alex Prud’homme, published by Alfred A. Knopf, New York, 2006.
The re-creation photographs are ones that I have taken on my travels; some are from France, others from California, a couple are shot in my own home. I use the sepia tone to give the images the feel of a single place over 70 years ago.
Come, let’s travel back in time and enjoy French food and revel in its perfection via Julia…
St-Germain Liqueur is created in the artisanal French manner from freshly hand-picked elderflower blossoms. Its sublime taste hints at pear, peach and grapefruit, yet none of them exactly. It is a flavor as seductive as it is elusive.
Soju is a Korean alcoholic beverage distilled from rice that has slightly floral and barely sweet flavors. Pleasantly light with a round mouth-feel and an alcoholic content of 20% (about half as much as vodka), it is usually enjoyed neat, sipped from a shot glass.
Angostura Bitters, a product of Trinidad, is an aromatic preparation of botanically infused alcohol. Just a couple dashes of its distinctive herbal spice flavor enhances the other components by adding another layer of complexity.
To create an Absolutely Bewitching Martini, pair soju with elderflower liqueur and angostura bitters, and enjoy a fusion cocktail that is delicate, captivatingly complex, and impossibly irresistible.