BETHAN WESTON RECIPES / 08
THE MARCO
PIERRE WHITE
MARTINI.
A salty, savoury anchovy martini inspired by Marco Pierre White's famous anchovy toast.
01 / THE PREP
THE
FAT WASH.
ANCHOVY BUTTER GIN
Melt butter, anchovies and a little anchovy oil together, then pour in Crossbill gin and leave it to sit in the freezer overnight.
The next day, strain it through a coffee filter to take away the solids. It takes a bit of patience, but it makes the gin clean, silky and properly savoury.
02 / THE DRINK / MAKES 1
THE
DRINK.
03 / THE METHOD
- 01
While the gin is straining, make the toast with sourdough, a very generous amount of butter, plenty of anchovies, shallots and parsley.
- 02
Finish the toast with lemon flaky salt, because if we're doing salty and buttery, we may as well do it properly.
- 03
Once the gin is strained, add 50 ml anchovy fat-washed gin and 15 ml dry vermouth to a mixing glass.
- 04
Stir with loads of ice until freezing cold, then pour into a frozen glass.
- 05
Finish with parsley oil and serve with the anchovy toast.
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WORTH MAKING.
If you're feeling brave enough, you need to try this Marco Pierre White anchovy martini.
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