Samphire Martini
Ingredients
2 oz Menaud gin
0.5 to 1 oz pickled samphire juice (Gourmet Sauvage recommended)
1–2 drops of vermouth
Pickled samphire for garnish
Preparation
Chill a martini glass in the freezer or by filling it with ice. In a shaker or mixing glass filled with ice, combine the gin, samphire juice, and a drop of vermouth (adjust to taste). Stir gently with a spoon to avoid diluting the cocktail with ice shards. Strain into the chilled martini glass. Garnish with pickled samphire on a cocktail pick.
Ginger Candied Whisky Sour
Ingredients
2 oz Japanese whisky (Nikka recommended)
1 oz lime juice (about the juice of one lime)
0.5 to 1 oz ginger simple syrup (to taste)
A few drops of Wonder Foam or 1 tsp egg white
Candied ginger for garnish
Preparation
In a shaker, combine all the ingredients without ice if using Wonder Foam. Then add ice and shake vigorously until a foamy texture is achieved. Double strain and pour into a whisky glass. Garnish with a piece of candied ginger on a cocktail pick.
Ginger Simple Syrup
In a saucepan, bring to a boil 1 cup of water, 1 cup of sugar, and 1/4 cup of fresh ginger cut into pieces. Allow the mixture to cool to room temperature. Once cooled, blend in a blender until smooth, like a puree. Strain patiently using a metal coffee cone or coffee filter to ensure no sediment remains. Store at room temperature until ready to use.
Gin and Fir Syrup Tonic
Ingredients
1.5 oz gin
1 oz fir syrup (Gourmet Sauvage recommended)
Juice of half a lime
Tonic water
Frozen cranberries for garnish
Sprig of fir and lime slice for garnish
Preparation
In a glass, combine the gin, fir syrup, and lime juice. Add ice and stir gently. Top with tonic water. Garnish with frozen cranberries, a sprig of fir, and a lime slice. Serve immediately.
Espresso Martini with Sweet Clover Essence
Ingredients
1.5 oz vodka
1 oz cooled short espresso
0.5 oz Kahlua
1 tsp maple syrup
1 tsp sweet clover essence (Gourmet Sauvage recommended)
Preparation
In a shaker filled with ice, combine the vodka, cooled espresso, Kahlua, maple syrup, and sweet clover essence. Shake well until frothy. Strain into a martini glass chilled in the freezer. Serve immediately.
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