Queenie Martini

The "Queenie Martini," created by Drew Fleming at Kiki Lounge, is a tribute to the Isle of Man's cherished scallop, this cocktail is a blend of local flavours and culture. At its core, a dry gin, fat-washed with Manx butter and enriched with the umami of foraged seaweed. Whilst the dry vermouth is subtly infused with the mineral essence of unrefined queenie shells. Lastly, they add a few drops of delicate roe oil, made from the queenie's meat and neutral oil, capturing the essence of the queenie's aromatics. The Queenie Martini ensures a nautical journey without the briny aftermath, promising a sip that's as crisp as it is local.

Seaweed Butter Fat Wash:

Combine 50g Softened Isle of Man creameries butter with 6g dehydrated spiral wrack (local seaweed, nori is a good supermarket sub) and 800ml Fynoderee Manx Dry Gin in a thermomix until the seaweed is fully mixed.

In a freezable container, add your seaweed butter and 400ml of Fynoderee Manx Dry Gin. 

Allow to sit for minimum of 4 hours before removing the excess butter/fat and straining through cheesecloth. 

Combine strained liquid with remaining Fynodereee Gin.

Cracked Queenie Shell Vermouth:

With a hammer, break down your queenie shell ensuring barnacles etc are *not* removed.

Then combine the vermouth and cracked queenie shells, allow to sit for 24 hours before straining and bottling. 

Roe Oil:

Using a thermomix, cook the queenie roe in the oil at 80 degrees for 12 minutes. After cooking, blend on high for 1 minute before fine straining into a pipette bottle.

Method:

Stir the 75ml of gin and 15ml of vermouth until well chilled

Strain into a frozen Nick + Nora before adding 4 drops of Roe Oil on top of the drink.

Serve!