Hot and dirty martini with fermented tomato hot sauce
- Drink
- 1 martini and 400ml hot sauce
- 30 minutes plus 5 days for fermenting
This savoury and spicy cocktail is made with a generous dash of olive brine and a fermented tomato hot sauce base. It’s served ice cold and garnished with plump Fragata olives filled with pimiento.
Ingredients
Metric
Imperial
Fermented tomato hot sauce
- 300g of cherry tomatoes
- 500ml of filtered water, plus more as needed to submerge the cherry tomatoes
- 40g of sea salt
- 2 garlic cloves
- 3 red chillies, seeds removed and finely chopped
- 1 red onion, finely chopped
- 1 tsp apple cider vinegar
Hot and dirty martini
- 60ml of dry gin
- 15ml of dry vermouth
- 15ml of Fragata pimiento-filled olive brine
- 1 handful of ice cubes
For the glass
- 1 tbsp of fine sea salt
- 1 tbsp of caster sugar
- 1/2 tsp citric acid
- 1 tsp cayenne pepper
- lime wedge
- 3 Fragata green olives filled with pimiento, threaded onto a cocktail stick
Equipment
- Cocktail shaker
Method
Begin 5 days ahead of serving by preparing the fermented tomatoes. Add the cherry tomatoes, filtered water and sea salt to a sterilised jar, making sure that the tomatoes are fully submerged
- 300g of cherry tomatoes
- 500ml of filtered water, plus more as needed to submerge the cherry tomatoes
- 40g of sea salt
Seal and shake well, then set aside in a cool dark place for 5 days to ferment. Open the jar every day to release the fermentation gases
To make the hot sauce, add the fermented tomatoes to a food processor along with the garlic, chillies, red onion and apple cider vinegar
- 2 garlic cloves
- 3 red chillies, seeds removed and finely chopped
- 1 red onion, finely chopped
- 1 tsp apple cider vinegar
Blitz until smooth, then strain through a fine mesh sieve to remove any solids
Transfer to a sterilised container, and store in the fridge until needed
When ready to make the martini, chill your martini glasses in the freezer until frosty, at least 30 minutes
Mix together the salt, sugar, citric acid and cayenne in a bowl
- 1 tbsp of fine sea salt
- 1 tbsp of caster sugar
- 1/2 tsp citric acid
- 1 tsp cayenne pepper
Drag the lime wedge around the edge of the glass, then dip it into the cayenne mix
Next, prepare the cocktail base. Fill a cocktail shaker with ice, then add in the gin, vermouth, olive brine and 1 tsp fermented tomato hot sauce
- 60ml of dry gin
- 15ml of dry vermouth
- 15ml of Fragata pimiento-filled olive brine
- 1 handful of ice cubes
Shake well for around 15 seconds, then strain into the martini glass
Add in the skewered olives then serve
- 3 Fragata green olives filled with pimiento, threaded onto a cocktail stick
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