Dirty? More like Wet and Filthy (with pics!)
If you're a member of the Founder Sauce club, you received a package this month that's a bit...different. One of my intentions for SoyOry is to explore using the sauce in ways that are a little less obvious. Looking back, I've made cocktails almost as long as I've cooked. This isn't to say I'm any good at it, but it's enjoyable to me and occasionally results in something pleasant to drink. Focusing a sharper lens on the types of cocktails that have interested me, there is one that was present for a long time, but then it fell off the cliff of It's Not Whiskey...the classic Martini.
This is not a cocktail history blog, and I don't have any deep familial connection to the drink. I won't be diving into it's back story. I credit television and James Bond for driving me to it's shapely form and biting chilliness. Hmm, could segue into a whole treatise of related attractions here but will save that for a future therapist. I still remember the awkwardness of sidling up to any remotely-swanky bar and attempting to order one without sounding like an idiot. Those encounters seemed to include barkeeps whose only joy in life was to toy with the Doesn't-Know-What-Kind-Of-Martini-They-Like people. I thought I knew what I liked, but was proven wrong time and time again.
BTW, that was a shitty martini you served, Ronald.
By now you're likely wishing for a "click here to jump to the recipe" button. Here are three defined options for using the Martini Sauce, only one of which includes alcohol. Let's get to it.
Option 1: The Filthy Wet Martini
If you drink like you're over 40 and not an international spy, this is my recommendation. Less bitey, more balanced and shows the sauce well. Let's assume that I don't drink all the time, so I'm leaning heavily on this article by Andrea Rivera Wawrzyn at the The Kitchn. This is her "Method #6" recipe, modified to make it saucy.
Do yourself a favor and stick that martini glass or coupe in the freezer now.
2 Ounces London Dry Gin (Tanqueray fan here)
1/2 Dry Vermouth
1/4 Ounce Martini Sauce (to start)
Combine all the ingredients, either in a shaker or a mixing glass over a copious amount of ice. Shake, or stir. Garnish with at least two of the sauce-soaked Sicilian Castelvetrano olives included in your kit.
Or
Do whatever you want. Drink up. Repeat until desired effect is achieved.
Option #2: Dirty Martini Pasta Salad
Going to just direct you somewhere else for this one. I haven't made it yet, but my mind-chef thinks it's gonna taste okay. Just use the Martini Sauce where she asks you to use olive brine. Head on over to Olivia's Kitchen.
Option #3: Martini Sauce Marinade
This is basically what I use to marinate any of the mediterranean-style chicken dishes in rotation at home. It will also be great for any plant-based proteins (looking at you, tofu). I cook for two, so this is the base amount of marinade I make for roughly a pound of protein. Scale it up to your stomach's delight.
2 Tablespoons olive oil
2 Tablespoons Martini Sauce
1 Tablespoon lemon juice
1 Teaspoon dried thyme leaves
1 Teaspoon dried Oregano leaves
Fresh ground pepper
Put these all together in your marinating vessel of choice, mix thoroughly and insert whatever you're trying to make taste better. Give it at least thirty minutes if you planned ahead, or the fifteen minutes I usually do because my brain doesn't work that way.
No Pic, No Proof
I showed you the Filthy and Wet photo already, so here's the dirty one:
Until next time,
Scott
P.S. You also received a sample of a new infusion- Cara Cara Chile. Made similar to the Green Chile Cedar sauce, I steep fresh organic Cara Cara and dried orange peels, sichuan peppercorns, and organic New Mexico dried Red Chile peppers in the Original soy sauce for a month or so. This sauce leads with sweet orange on the nose, and finishes with a mild, lightly smoky warm chile glow. Let me know if you like it.