Some people simply pour a gin, add some tonic and a slice of lemon and they’re away.
Gidon, however, approaches his drink rather more seriously. His dirty martini is made with the brine of his own backyard homegrown organic olives. The man of few words talks Sara through the process.
Gidon, what’s in your martini and how do you make it?
Well you need to start approximately 10 years before you‘ll be needing your drink. Olive trees take time. When they’re mature, harvest the green olives and bash them with wood then soak and salt them to get rid of any bitter taste.
Bottle the green olives in jars with fresh fennel leaves, garlic, olive oil and salt.
When they’re cured, add a couple of teaspoons of this delicious brine into a very cold glass with chilled, very good quality gin. And a smashed green olive.
By very good quality gin, do you mean Exhibit A?
I used to use other brands. But I do like the purity of Exhibit A. And there’s something about the bottle..
Any vermouth?
No.
What about snacks to go with?
More olives.
So you really like olives. I see that minimalist, refined tastes apply to your snacks as well as your designs.
Mmmm.
I’m worried about your salt intake.
Don’t be.
I’m wondering when you’re drinking your martini?
At the end of the night usually. It’s an indulgence. Possibly an unnecessary one.
But more civilised that having one for breakfast, some would say. Are you happy to drink alone?
Yeah, sure. But equally happy to share.
I imagine a drink this serious requires some intense conversation if you’re sharing. Politics? Religion?
More likely some existential, vaguely x-rated, nonsensical chat.
I can do nonsense too.
I did notice that.
