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Bump Up Your Martinis

Bump Up Your Martinis
Chef Sarah Walz, Napa Valley

In my world being a chef catering high end events and decadent parties, there are lots of special occasions that call for indulgence. Caviar almost always fits the bill. Easy to source from any gourmet grocery or specialty food shop, a dollop of caviar on passed hors d’oeuvres sets a tone of elegance.

The cool way to enjoy caviar these days is as a bump with your martini. Place the chilled caviar on your hand, between thumb and forefinger, and the warmth of your body heat releases the caviar oils, creating a briny, oceanic bite as entree to a perfectly chilled dirty martini. The combo is amazing!

If you don’t want to use your hand, try a mother of pearl spoon or this fun tip, which is simply a potato chip with creme fraiche and caviar on top. The buttery, rich, crispy chip enhances the salty caviar. Pair with an Ancient Olive Tree Dirty Martini Juice Martini and chill!

 

Dirty Vodka Martini

Ingredients:

2 oz Kettle One Vodka (or gin if that’s your preference)

1/4 oz Ancient Olive Trees Dirty Martini Juice

2 Castelvetrano Olives

 

Caviar, Creme Fraiche, Potato Chip

Ingredients:

Serves: 2-4pp

1 Bag Of Classic Potato Chips

5 oz Creme Fraiche (sour cream works as well too)

1 oz Classic Caviar - Tsar Nicoulai or Regiis Ova

Optional Garnishes - Chives, Dill, Chervil, Edible Flowers

 

Process: Lay out 4 potato chips (try and find the flat ones). Then place a small dollop about a 1/4 of a teaspoon of creme fraiche. I like to use two small spoons for that process: one to scoop, the other to help get it off the spoon. Same with the caviar: using your mother of pearl spoon or a wooden, bamboo or plastic spoon works great too. Scoop the caviar with one spoon and have the other to help push it off. Garnish with a small piece of dill or an edible flower, sip your martini & enjoy!