With the release of the new James Bond movie “No Time To Die” I thought it might be a nice tribute to the amazing Daniel Craig in his final Bond movie to make a Kahala martini, shaken not stirred of course.

This might seem a strange amalgamation of flavors? But, while making dinner the other night, and having a martini, I thought let’s combine the two and see how it turns out. The combination of the buttery raw kahala with the alcohol and spices (like juniper berries) from the gin, the bitters from the vermouth, begin a new dimension that literally explodes in your mouth exciting your taste buds with sheer delight.  Add the traditional olives, some lemon segments, maybe a few slices of fennel and cucumber and you have the most amazing appetizer that comes perfectly together like a Cubby Broccoli 007 movie.. And just like the Ian Fleming books, you won’t be able to stop at one bite, you’ll have to devour it all. 

 

Shaken not stirred Forever Oceans Kahala Martini Appetizer

Serves 4

 

Ingredients:

1lb fresh Kahala, cut into thin slices

Sea salt

Freshly ground black pepper

Cracked ice

5 fl oz London dry gin, such as Beefeater or your favorite gin

1 fl oz dry vermouth, preferably Noilly Prat

6 large green olives, cut into thin slices

¼ English cucumber, peeled and cut in half lengthways, then into thin slices

1 small fennel bulb, cut into thin slices

1 lemon, peeled and cut into segments

A few fennel sprigs

 

How to make:

Place even amounts of sliced kahala onto four small plates or bowls, season lightly with sea salt and freshly ground black pepper.

Place the ice, gin and vermouth into a tumbler, place on the lid and shake well.

Sprinkle equal amounts of olives, cucumber, fennel and lemon segments over each plate of kahala.

Strain the martini over each plate and garnish with sprigs of fennel. 

 

And don’t forget to follow Forever Oceans on our social media platforms below!

Instagram: foreveroceansco

Facebook: foreveroceans 

Twitter: ForeverOceans

YouTube: ForeverOceans

TikTok: foreveroceansco

Pinterest: foreveroceans

 

Original recipe:

Mark William Allison

Corporate Executive Chef Forever Oceans