This week, we sit down with Alice Lascelles to flick through her new book, ‘The Martini’, and learn why she’s so passionate about this classic cocktail. Also in the programme: Hannah Pham meets with Rebecca Ghim, founder of The Ferm, a London-based fermentary that turns waste products into kimchi. Plus, our wine expert, Chloé Lake, crowns her wine of the month. See omnystudio.com/listener for privacy information.
Hello and welcome to the menu, Monocle Radio's food and drink program.
I'm your host, Chiara Mella.
Coming up, we sit down with Alice Lassels to flick through her new book, the Martini.
There is definitely an aura to this drink, and I think just someone saying to you, should we have a martini?
Immediately you feel excited, don't you?
And sort of in cahoots together.
So there's definitely a sense of occasion about this drink.
Also an approach.
We learn about a company dedicated to making the most deliciously pungent and sustainable kimchi.
In its essence, it's just a vegetable that is dumped in brine.
So it's very similar to Krauts that we see in Europe.
But I think the innovation of kimchi comes from the spices that we put into it and that comes from the women.
Plus, our in house wine expert crowns her wine of the month.
All that here on the menu on Monocle Radio.
No other cocktail is as classic and revered as a martini.
This apparently simple and potent concoction is often considered the hallmark of a good bar and a master bartender.
Those who enjoy drinking it also frequently pride themselves on being seasoned cocktail connoisseurs.
Whether you prefer vodka or gin, dirty or clean, shaken or stirred, the martini actually takes on many forms.
In her new book, the Martini, writer Alice lassels has compiled 60 different versions of this drink.
Some more traditional, others a little experimental.