Handcrafted Bitters by Will Budiaman

Author:Will Budiaman
Language: eng
Format: mobi, epub
Publisher: Rockridge Press
Published: 2015-08-24T04:00:00+00:00

TIP: When buying rhubarb, choose stalks that are bright red and sturdy; avoid ones that are limp or browning at the edges.

RHUBARB MARTINI

MAKES 1 DRINK

If historical accounts are accurate, martinis began as an offshoot of the Manhattan in the late 19th century, when people asked bartenders to use gin instead of whiskey. It was a much sweeter drink than the modern-day version, made with gin, sweet vermouth, and even maraschino liqueur (which is very sweet), while orange bitters kept everything in balance.

Maraschino liqueur might not return to the martini anytime soon, but adding a dash or two of bitters could change your idea of just how good a martini can be. Here, rhubarb bitters herald the coming of spring.

PREP TIME: 5 MINUTES

2 ounces gin or vodka

1 ounce dry vermouth

3 dashes Rhubarb Bitters (here)

1 strip lemon zest, for garnish

1. Fill a mixing glass two-thirds full with ice, and fill a martini glass with ice water.

2. In the mixing glass, combine the gin, vermouth, and bitters.

3. Using a bar spoon, stir for 30 seconds, or until chilled.

4. Discard the ice water, strain into the martini glass, and serve garnished with the lemon zest.

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