This martini is the result of using up rhubarb pickles that I made from last season. The rhubarb was pickled with pink pepper, star anise, orange and ginger. The gin used in this cocktail is Poor Toms which is locally made and infused with native Australian spice strawberry gum. The flavour of the strawberry gum works nicely with the sweet spicy rhubarb pickle and a fresh strawberry or spiced candied rhubarb and star anise sugar garnish.
Dirty pickled rhubarb martini
Print RecipeIngredients
- Martini: ¼ shot vermouth
- ¾ shot Poor Tom’s Sydney Dry Gin
- 2 teaspoons rhubarb pickle brine
- 1 piece of rhubarb pickle
- 1 handful ice cubes
- 1 strawberry or a piece of spiced candied rhubarb and star anise sugar for garnish
- Spiced candied rhubarb: 2 tablespoons of coconut sugar
- Just less than 2 tablespoons of water
- 1 teaspoon of rhubarb pickle brine
- 1 pinch of star anise sugar
- Star anise sugar: 1 tablespoon coconut sugar
- 1 star anise ground in a mortar and pestle
Instructions
Martini: add all the martini ingredients to a cocktail shaker with ice
Shake the cocktail unit it is well mixed
Add to a martini glass
Garnish with a piece of spiced candied rhubarb and star anise sugar or a fresh strawberry
To make the spiced candied rhubarb: heat the water and sugar, pickle brine and star anise sugar until sugar is dissolved
Use a vegetable peeler to prepare strips of rhubarb - soak these in the sugar mixture for 5 minutes
Place on a baking paper lined baking tray into a 150 C oven until crispy
Star anise sugar: combine 1 star anise ground in a mortar and pestle with 1 tablespoon of coconut sugar
Use a clean basting brush to apply a small amount of pickle brine to the rim of the glasses
Add the star anise sugar to a plate and gently swirl the rim of the glass in the sugar to coat it
Enjoy
Notes
I used Poor Tom’s Sydney Dry Gin Spiced candied rhubarb inspired by Adrienne Blumthal’s recipe for Candied rhubarb appearing on Martha Stewart
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