Thursday, March 27, 2014

The Mark II MartiDNA: This Time with Presentation

Still making them with blackberries and pineapple, but the first version was, as reported, a bit too bacony (it hurts me physically to type that phrase...)  So if I need grease for the effect, but don't want an overpowering flavour, I'm going to go with ghee; whipped some of that up - always fascinates me to watch the layers of the butter settle out.  (Also, forgot to mention in the previous recipe that it should sit 5-10 minutes after the grease is added and before the pineapple.)  Swapped to gin to make it a proper martini - yes, all right, the raw DNA probably disqualifies it, but gin tastes better - garnished, and got it out of the test tube.  The Vermouth was left out more because we don't have any in the house than from any great religious strictures as to dryness.

Enjoy with a side of geeky card games and puppies.

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