I have previously mentioned that Coriander (cilantro) is the Marmite of the herb world (you either love it or hate it). I have also previously mentioned that I love it. So I infused some gin with it. Coriander is already one of the flavours infused into many gin varieties, although juniper is (or should be) the dominant flavour. Being a traditionalist I would normally want … Continue reading A martini using gin infused with coriander/cilantro
I have sage growing in the garden so I thought I would make good use of it. When infused in gin it adds a subtle dimension to a martini. It also goes very well in a gin and tonic. Pick a generous bunch of sage leaves, approximately 15 per 100ml of gin you intend to infuse. Wash, pat dry, then roughly chop the leaves. Add … Continue reading How to make sage-infused gin (for martinis or gin and tonics)
Remember the Rosemary Martini I made the other day? I experimented slightly last night and have subsequently come up with a Version Two. Using the rosemary-infused gin/vodka from the same recipe, put together the martini using the following proportions: 1 part (or to taste) sweet vermouth 1 part rosemary gin/vodka 4 parts normal chilled gin/vodka It’s more subtle than the full blown rosemary martini but … Continue reading Rosemary’s Baby martini – not as terrifying as it sounds
A subtle but effective variation on the classic martini. First of all, you have to infuse the gin or vodka with the rosemary. Take fresh rosemary and strip off the leaves. Discard the woody stalks. Wash the leaves. In terms of proportions, use roughly a handful of leaves for the amount of gin/vodka needed to make two martinis. Chop them up and add them to … Continue reading Rosemary Martini
The Martini Socialist 