Latest news with #martini
The Sun
a day ago
- Entertainment
- The Sun
I went on the Oceania's new foodie cruise ship with James Bond-like bars, 10am pasta and free TikTok classes
I CONFESS, I have never read a James Bond novel – but I do know that 007 and I have one thing in common. No, it's not a licence to kill, it's that we both take our martinis shaken, not stirred. 8 8 8 And that's exactly how mine is served on Oceania 's shiny, new 1,200-passenger ship, Allura. Freshly shaken at the table by a black-tie waiter and swirled into a frosted glass, just as I like it. It's perfecting tiny, personal details like this that Oceania prides itself on. And Allura is no exception. The 15-deck ship embarked on her maiden voyage just over a week ago, sailing around the sun-soaked Med. The luxury vessel is nothing if not elevated, home to an artist's lounge where novices can learn to paint, a cosy library that whiffs of leather and is crammed with more than 1,000 books, and five exceptional bars. Cooking at sea A dapper Bond certainly wouldn't look out of place, poised next to the pianist in my favourite of the ship's bars, Martinis. Three other ships in Oceania's seven-strong fleet also have identical Martinis bars — why change something if it works so well? And that was the cry from loyal passengers who called for the return of Oceania's much-loved Jacques restaurant. And Oceania listened. Ember, a more casual dining concept, was ditched and in its place an improved version of the French speciality joint, named after top chef Jacques Pépin, now graces Allura. Common myths about cruises debunked It's a decision I firmly agree with, after swallowing my punchy amuse-bouche of garlicky spinach and creamy feta cheese wrapped in a bite-sized case of buttery pastry. Here, dark wooden tables are dressed in a pressed white cloth adorned with polished silverware, and waiters in dicky-bows are preparing elegant plates of steak tartare tableside. The only giveaway that I'm not in a posh restaurant in some fancy district of Paris is my view of the ocean through the window next to me. I order a cheese soufflé to start, a dish for which Oceania is renowned, followed by lobster thermidor (would you wince if I told you that this was the third lobster I've devoured since being on board?). Even the side basket of warm bread has me salivating. But that's no surprise, really. Allura is one of the only ships in the world to bake fresh bread at sea every day. The doughy smell wafting from the galley — which is larger than that of any other cruise ship, I might add — is guaranteed to awaken your stomach in the mornings. With one chef per every eight guests, the cruise line can certainly lay claim to having the most food-focused fleet on the seas. And even if you do consider yourself a top home-chef, a cooking class at the on-board Culinary Center should still be on every passenger's list. It's not a crime to eat pasta at 10am, especially not in chef Kathryn Kelly's kitchen. Just avoid the faux-pas of putting oil in the pasta water. Kelly tells us that our spaghetti strands need to be starchy in order to soak up all the sauce which, in this instance, is a simple mixture of Parmesan, chilli and lemon, inspired by the location of this very sailing (around the boot of Italy). Having coined the first cooking school at sea, Kelly, who credits her youthful looks to her love of food, has evolved the on-board foodie experiences over her 14 years under the Oceania umbrella. Guests now have the choice of 60 different chef-led excursions in small groups of 18, while those who prefer less of a hands-on experience can slurp on wine from a bar stool in the Chef's Studio while Chef whips them up a sumptuous feast. 8 8 8 Of course, away from the food experiences and 12 dining venues, there's plenty more to keep cruisers entertained during days at sea. Allura is home to the second Oceania Lync Digital Centre, where you can get free lessons in subjects like smartphone photography and how to create a TikTok. For sun-seekers, the main pool is flanked by cushioned loungers and cabana beds, while the spa terrace offers a more relaxed space, where loungers are dotted between three bubbling Jacuzzis. On the upper decks, there are all manner of sports and games — croquet, cornhole, a padel court, mini-golf course and putting area. Then there's the evening entertainment, from the casino to the Allura Lounge showcasing nightly musical performances. And if it all gets too much, you won't feel like you're missing out just lounging in your stateroom — even the most basic of which is ultra-fancy, with marble-clad bathrooms (scan the QR code below for a detailed look). The gorgeous mattresses will ensure you get a good night's kip. And if that doesn't work, there's always Martinis for a quick cocktail nightcap. 8
The Guardian
19-07-2025
- General
- The Guardian
Cocktail of the week: Templar's extra-virgin olive oil and sea salt martini – recipe
Nothing says summer more than an ice-cold martini. Serves 1 For the infused vodka300ml good-quality vodka 70ml extra-virgin olive oil, plus a few drops extra to finish For the drink50ml extra-virgin olive oil-infused vodka (see above and method)25ml 2:1 vanilla syrup (homemade or shop bought)25ml double cream 2 dashes saline solution (ie, 10g flaky sea salt dissolved in 100ml boiling water. then cooled and chilled) First, infuse the vodka. Put the vodka and oil in a blender, blitz to combine, then pour into a wide plastic container (a clean empty ice-cream tub would be ideal), seal and freeze overnight. The oil will separate, rise to the top and freeze, so simply lift it off, leaving only the vodka behind (thaw the oil, save a little for the garnish and use the rest in cooking). Leave the vodka to come up to room temperature, then pass through coffee filter paper into a bottle or jar. Seal and store in the fridge for up to three months, though it's best used within a month. To build the drink, measure all the liquids into a shaker and fill with ice. Seal and shake hard until the shaker is very cold and coated in a light frosting of ice, then fine-strain into a chilled martini glass (if you like, first dip the rim or half-rim in lemon juice and then in flaky sea salt). Put three or five droplets of olive oil on the surface of the cocktail, and serve at once. Matt Maranzano, bar manager, Templar, London E20
The Guardian
18-07-2025
- General
- The Guardian
Cocktail of the week: Templar's extra-virgin olive oil and sea salt martini – recipe
Nothing says summer more than an ice-cold martini. Serves 1 For the infused vodka300ml good-quality vodka 70ml extra-virgin olive oil, plus a few drops extra to finish For the drink50ml extra-virgin olive oil-infused vodka (see above and method)25ml 2:1 vanilla syrup (homemade or shop bought)25ml double cream 2 dashes saline solution (ie, 10g flaky sea salt dissolved in 100ml boiling water. then cooled and chilled) First, infuse the vodka. Put the vodka and oil in a blender, blitz to combine, then pour into a wide plastic container (a clean empty ice-cream tub would be ideal), seal and freeze overnight. The oil will separate, rise to the top and freeze, so simply lift it off, leaving only the vodka behind (thaw the oil, save a little for the garnish and use the rest in cooking). Leave the vodka to come up to room temperature, then pass through coffee filter paper into a bottle or jar. Seal and store in the fridge for up to three months, though it's best used within a month. To build the drink, measure all the liquids into a shaker and fill with ice. Seal and shake hard until the shaker is very cold and coated in a light frosting of ice, then fine-strain into a chilled martini glass (if you like, first dip the rim or half-rim in lemon juice and then in flaky sea salt). Put three or five droplets of olive oil on the surface of the cocktail, and serve at once. Matt Maranzano, bar manager, Templar, London E20
Times
11-07-2025
- Entertainment
- Times
Have you tried the tequini? It's the cocktail of the summer
By this point in the great British martini resurgence you will have your order down to a T. You'll be a firmly established member of Team Dirty or Team Twist (or the rare member of Team Both … yes they exist). You'll have a preference for the vermouth, and know if you like the trend for garnishing with drops of extra virgin olive oil, and you will, of course, have tried the trend of downsized martinis called 'tiny-tinis'. Well, this just in from the front row of London's martini theatre: introducing the tequini. Made with tequila (if you hadn't guessed from the ridiculous nickname), it's for people who feel they have tried every formula of martini and either still can't find the one they like, or want something a little more exciting. • The best cocktail recipes — according to bartenders 'A martini is all about pure ingredients,' says Amy Curtis, the head bartender at Experimental Cocktail Club in London. 'Making it a tequila-based version of the dry martini is a clean way to drink the spirit and enjoy it.' Curtis says the best tequila to use is most 100 per cent blue agave versions. 'At Experimental we use Ocho Blanco. Make sure it's good-quality tequila, especially when you're drinking it clean in a martini.' • The cocktail set to dethrone Aperol as spritz of the summer I tried my first tequini at Henri, Jackson Boxer's restaurant in Covent Garden, where it's called the Eugene and made with olive leaf-infused dry vermouth, Muyu vetiver and Ocho tequila in an ice-cold Nick & Nora glass; no garnish. And now I can't help but notice them everywhere. At the River Cafe's Cafe, next door to the restaurant in Hammersmith, there's a tequini made with Tapatio tequila that is gently infused with the River Cafe's signature Le Ferre olive oil. Down in Padstow at CiCi's, Paul Ainsworth's bar, they have a smoky martini made with sherry and rosemary infused tequila. They are also a popular off-menu request at Claridge's, where the iconic New York bar and brunch spot Dante is popping up for the summer. If you ask the co-owner of Dante, Linden Pride, he'll whip up his signature cocktail using Casa Dragones tequila, Sipsmith lemon drizzle gin, Lo-Fi sweet vermouth, Cocchi Americano and crème de cacao. Lethal. Nine Lives, a bar in Bermondsey, is taking it up a notch by launching its own version of a tequini next month. It uses oyster shell tequila, and for extra drama is poured tableside with a choice of Mexican spices. • Cocktails in a tin — the ones the critic loves Makes 1 • 50ml white tequila• 20ml dry vermouth• Dash of orange bitters• Lemon peel or olive, to garnish 1. Combine the tequila, vermouth and bitters in a cocktail shaker filled with ice and stir. 2. Strain into a chilled martini glass. Garnish with a twist of lemon peel or an olive.
Yahoo
02-07-2025
- Entertainment
- Yahoo
The Hamptons' priciest martini costs $8K and comes with a seriously luxe twist: ‘I'm sure they're gonna sell'
That's one glam gulp. Flashing cash is a way of life in The Hamptons, but there's a new, over-the-top way to show off your wealth this summer — by sipping on an $8,000 martini dripping with diamonds. Luxe libation lovers not looking to hide their shine are heading to Sag Harbor's DOPO La Spiaggia to try the posh potion — it's opulence you can sip, served up on a platter for everyone to admire. On the menu as 'The Rocks on Rocks,' this is a classic martini at heart, but with a serious, stunning twist — a 5-carat diamond tennis necklace from Manhattan luxury jeweler Jimmy The Rock Diamonds, hanging off the dramatically oversized glass. 'The Hamptons has always been America's playground for decadent summer sipping,' JamesRoccisano, founder of Jimmy The Rock Diamonds, told The Post, adding that gems are 'now part of the garnish game.' 'Nothing says timeless luxury like a martini. It's elegant, iconic and unbothered by trends,' he added. 'The martini is the little black dress of cocktails, and we dressed it up with 5 carats of sparkle.' Rita Burton, 72, told The Post she sojourned to the Hamptons solely to order the swanky specialty. The longtime Jimmy The Rock Diamonds client was visiting New York City from her home in Arizona when she learned what was being served in Sag Harbor — so she decided to stick around long enough for a sip of East End summer life. 'This was a lot more fun than just shopping. I get to eat and sit here and enjoy this pretty view and enjoy the Hamptons,' Burton told The Post from her perch at the bar, overlooking the local yacht club. The fabulous woman said she didn't really care what the piece was and didn't need to see it beforehand — anything from her jeweler would be beautiful, she said. She did wonder, however, exactly how she was going to carry the large glass home. Some weekend diners didn't even notice Burton's bling — and only laughed when asked about their thoughts on the new menu offering. 'It's the Hamptons. I'm sure they're gonna sell them,' a gentleman in his 60s, who declined to be named, sniffed to The Post. And while the bill might indeed seem absurdly steep, an unbothered Burton was happy to hear that $1,000 from each purchase gets donated to a charity of the swanky sipper's choice. 'To get to donate something to charity makes it a good deal,' she said, noting that she'd asked her money be used to support a charity involving breast cancer in honor of her mother. Furthermore, for those in the market for some new bling, the swish swig works out to be a significant steal. The diamond necklace in question is typically sold for about $10,000 but is being offered here at a wholesale price, Roccisano said. The drink was first served on Saturday, June 21. Three have been sold since the specialty cocktail hit the menu. One went to Burton and another to a Wall Streeter who thought his wife could use a necklace. He liked the charitable aspect and suggested he'd try to expense it on his company card. The third went to a pair of equestrians who just love jewelry. After discovering an actual demand for the extravagant offering, the restaurant said they've already ordered up a dozen more oversized martini glasses. The drinks will be served chilled — and iced — while supplies last. The ostentatious offering came about thanks to a years-long friendship between Roccisano and Hamptons restaurateur Maurizio Marfoglia of Dopo Hospitality Group, which owns the Sag Harbor drinkery. They also plan to begin serving the Rocks on Rocks at Dopo Argento in Southampton later this summer. And if you're interested but don't take to 'tini's, no problem, the pair say — guests can select something else be poured into their glass. 'For $8,000, they can get any drink they want,' Marfoglia joked to The Post.
