Hot and Dirty Martini with Fermented Tomato Hot Sauce Recipe

Instructions

1. Step 1

   Begin 5 days ahead of serving by preparing the fermented tomatoes. Add the cherry tomatoes, filtered water and sea salt to a sterilised jar, making sure that the tomatoes are fully submerged | Ingredients: 10 2/3 oz of cherry tomatoes , 1 1/16 pint of filtered water, plus more as needed to submerge the cherry tomatoes , 1 1/2 oz of sea salt

2. Step 2

   Seal and shake well, then set aside in a cool dark place for 5 days to ferment. Open the jar every day to release the fermentation gases

3. Step 3

   To make the hot sauce, add the fermented tomatoes to a food processor along with the garlic, chillies, red onion and apple cider vinegar | Ingredients: 2 garlic cloves , 3 red chillies, seeds removed and finely chopped , 1 red onion, finely chopped , 1 tsp apple cider vinegar

4. Step 4

   Blitz until smooth, then strain through a fine mesh sieve to remove any solids

5. Step 5

   Transfer to a sterilised container, and store in the fridge until needed

6. Step 6

   When ready to make the martini, chill your martini glasses in the freezer until frosty, at least 30 minutes

7. Step 7

   Mix together the salt, sugar, citric acid and cayenne in a bowl | Ingredients: 1 tbsp of fine sea salt , 1 tbsp of caster sugar , 1/2 tsp citric acid , 1 tsp cayenne pepper

8. Step 8

   Drag the lime wedge around the edge of the glass, then dip it into the cayenne mix | Ingredients: lime wedge

9. Step 9

   Next, prepare the cocktail base. Fill a cocktail shaker with ice, then add in the gin, vermouth, olive brine and 1 tsp fermented tomato hot sauce | Ingredients: 2 fl oz of dry gin , 1/2 fl oz of dry vermouth , 1/2 fl oz of Fragata pimiento-filled olive brine , 1 handful of ice cubes

10. Step 10

    Shake well for around 15 seconds, then strain into the martini glass

11. Step 11

    Add in the skewered olives then serve | Ingredients: 3 Fragata green olives filled with pimiento, threaded onto a cocktail stick