Juicy Drinks by Valerie Aikman-Smith

Author:Valerie Aikman-Smith
Language: eng
Format: epub
Publisher: Weldon Owen

RHUBARB MARTINI

Crushed ice

½ cup (4 fl oz/125 ml) gin, preferably Hendrick’s

Splash of dry vermouth, such as Noilly Prat

1 cup (8 fl oz/250 ml) rhubarb-ginger purée

Candied ginger for garnish

In a saucepan over medium-high heat, combine the rhubarb, sugar, vanilla pod, and water. Cover and bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes. Remove from the heat and let cool. Remove and discard the vanilla pod.

Pour the cooled rhubarb mixture and the ginger into a blender and process until smooth. Strain the purée through a fine-mesh sieve and set aside.

Fill glasses with ice and pour in the rhubarb-ginger purée. Top with ginger ale and serve.

MAKES 4 SERVINGS (4 CUPS/32 FL OZ/1 L PURÉE)

make it a rhubarb martini

Fill a cocktail shaker with crushed ice and pour in the gin, vermouth, and rhubarb-ginger purée. Shake vigorously and strain the martini into chilled glasses. Garnish with candied ginger and serve.

MAKES 2 COCKTAILS

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