Sea Air Martini

The Friday Sip

Aug 4

NORTH FORK TABLE AND INN | LONG ISLAND, NY

Hello Friday, so happy to see you. Is it time for a sip? You bet. On this installment of The Friday Sip, we travel to the North Fork of Long Island, where the legendary North Fork Table and Inn’s new chapter begins with Chef John Fraser. He continues to honor the restaurant’s tradition of celebrating the bounty of Long Island’s farms, vineyards and waterways in his food, and guess what? It also extends to his cocktails. Lucky us!

Today’s cocktail: The Sea Air Martini. Chef Fraser’s East End update on a New York Classic. The salt air and the local produce was the inspiration. The result? A beautifully delicate demi-dirty sip with the umami-laced finish of a pickled local cherry tomato. Listen, this is a thing of beauty, and yes, there are a few steps to this recipe, which isn’t anything you can’t handle, right sippers? Now of course if you want to experience the Sea Air Martini with full flourish head on over to The North Fork Table and Inn and enjoy everything that the venerable spot has to offer. Now, raise a glass to Friday and enjoy your sip!

The Sip Story…

This drink came from wanting to work with the local produce of North Fork and embracing our location of being surrounded by water. We finish the drink with our ‘Sea Spray’, which brings a briny flavor to the cocktail in a cleaner and brighter fashion than one might find in a dirty martini. We also selected tomatoes from our neighbor Ira, who owns KK’s Farm just down the road. All his produce is biodynamic, and we just love how good you feel after eating what he grows. The Sea Spray compliments the tomato in the same way a nice salt sprinkled over a fresh local tomato would. Clean and bright flavors!
- Chef John Frazer @chefjfrazer

Serves 1

INGREDIENTS

2 oz Beefeater Gin
.75oz Dolin Dry
1 tsp pickle brine
2 spritz of ‘Sea Spray’ (recipe below)
Expressed lemon peel

METHOD

Combine gin, vermouth, and brine in a mixing glass over cracked ice. Strain immediately into a chilled martini glass. Garnish with pickled tomato and fennel frond. Spray drink with "Sea Spray" and express a lemon peel over drink.

Note: You can substitute the tomato for any vegetable or fruit that excites you from your market!

Pickled Grape Tomatoes

1 pint yellow grape tomatoes
Pickle brine
16 oz enriched simple syrup
12 oz apple cider vinegar
2 tbsp salt
1 tsp fennel seed
1 tsp celery seed
1 tsp mustard seed
1 bay leaf

Combine brine ingredients over medium heat and bring to a boil. Allow to cool. Strain.

Sea Spray

3 oz hot water
3 oz Vodka
1 tbsp minced dill
1 tbsp wakame
1 2” x 2” square of Kombu, cut into ribbons
1 tsp kosher salt

Pour hot water in a heat resistant container. Add kombu, dill, wakame, salt. Allow to steep until cool. Add vodka.

Shop this recipe

The below contains affiliate links.