Grilled octopus with aioli and smashed potatoes with Cesar Casier – Pimped Martini tonic with Hannah Van Ongevalle

Name: Grilled octopus with aioli and smashed potatoes with Cesar Casier – Pimped Martini tonic with Hannah Van Ongevalle
Yield: cocktail: 1P octopus: 6P
Ingredients: 5 cl martini (white or rosato); 15 cl fever tree tonic (indian or mediterranean); Here we use blueberries, peach or lemongrass.; Lemon thyme, rosemary, red fruit, pineapple, and kiwi, for example, are also definitely an option.

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cocktail: 10min octopus: 20min

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Easy

A healthy version of aioli and delicious crispy octopus. We're in heaven! - Warm summers call for fresh delicious cocktails.

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Ingredients

What do you need?

Quantity: cocktail: 1P octopus: 6P

5 cl martini (white or rosato)
15 cl fever tree tonic (indian or mediterranean)

Here we use blueberries, peach or lemongrass.
Lemon thyme, rosemary, red fruit, pineapple, and kiwi, for example, are also definitely an option.

5 cl martini (white or rosato)
15 cl fever tree tonic (indian or mediterranean)

Here we use blueberries, peach or lemongrass.
Lemon thyme, rosemary, red fruit, pineapple, and kiwi, for example, are also definitely an option.

Preparation method

How do you make this?

Cut the fruit and herbs into pieces or slices and distribute them in the glass. Pour the Martini over it and let it 'macerate' a bit so that the flavors intensify. (The longer, the more flavor.)

Add the ice cubes and top off with tonic.

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