As I mentioned in my last post, I enjoy eating (and drinking!) seasonally. These martinis are some of my favorites. They aren’t like the fancy sweet martinis on restaurant menus. I don’t like too much flavor to overwhelm the beverage, just a bit of color or spice to complement the gin and celebrate the season.
Summer martini: I like very fresh cucumbers, cherry tomatoes and little pink radishes.
Fall/Winter martini: A spicy slice of chile pepper wrapped around and onion or olive, or carrots and celery.
Winter/spring: A frosty white version with cocktail onions and a black radish slice.
Always good in a Martini: Picholine olives and Peppadew red peppers.
Of course, the possibilities are endless. Many more veggies to try this year.