Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Port martini
- Preparation and cooking time
- Total time
- + overnight infusing
- Easy
- Makes 1 bottle
Ingredients
- 500ml white port (we used Quinta da Pedra Alta)
- 250ml dry gin
- 150ml vermouth (we used Cinzano Bianco)
- 1 preserved lemon
- 2 tbsp olive oil, plus a few drops to serve
Method
- STEP 1
Pour all the liquor into a large bowl with 200ml of filtered water. Stir well, then decant into a clean empty wine bottle. Chill overnight. For best results, put the bottle and some small sherry glasses in the freezer for 20 minutes before serving.
- STEP 2
Meanwhile, cut the preserved lemon into quarters. Remove all the pith and as much white as you can, then slice the quarters into matchsticks. Put in a bowl and spoon over the oil. Leave for at least a few hours and up to a few days.
- STEP 3
To serve, pour the martini into the chilled sherry glasses, adding a slice of preserved lemon and a few drops of olive oil to each.
