Earl Grey Gin & Tonic

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I previously made Earl Grey infused gin which I’ve used to make one or two martinis.

However, for a highly refreshing (and less alcoholic alternative) I would also recommend this infused drink for a nice gin and tonic (yes, I drink tonic water sometimes). Right now it’s in the middle of winter in the northern hemisphere but if you’re in Australia, Chile, South Africa, the tropics, the equatorial regions or anywhere else currently enjoying warming weather this might be a nice drink to enjoy at the end of the day.

Otherwise you can wait until spring and summer if you’re in the northern latitudes, although so long as you’re wearing enough warm clothing it’s quite a nice drink for any time of year

If you keep the gin and the glass in the freezer prior to drinking this it will be even more refreshing.

* Take the glass and add some ice.
* Squeeze a slice of lemon peel over the inside of the glass so that the lemon oil is sprayed in over the ice
* Pour in a measure or two of the Earl Grey Gin
* Top up with tonic to your taste
* Use the lemon peel to stir the drink then drop it in the glass as a garnish
* As an alternative garnish to lemon, you could use a slice of fresh cucumber. It gives the drink a fresh grassy start, which is followed by the longer, slower more subtle arrival of the smoky earl grey flavour.

The Japanese Pickled Ginger Martini

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Get ready for winter with this ice-cold Japanese-Russian-British infusion. If Moscow cuts off Europe’s gas supplies this is how to stay warm!

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I love gari (Japanese pickled ginger) and wanted to incorporate it into a drink for ages. Similar to making Limoncello the aim is to infuse clear spirit and add it to a classic martini.

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Take 1 small pile of gari slices (as in the picture above – the same amount you would be served with a dish in a Japanese restaurant) per 100ml clear spirit. Fill a container with the required ginger and clear spirit.

Add 1 tablespoon of sugar per 100ml, shake/stir until it has dissolved and leave for at least a week to infuse. For this recipe I used 340ml and the equivalent of 3-4 small piles of gari to infuse the spirit. I used Russian vodka but Polish or any other varieties are all fine (depending on your taste and/or national affiliations). Actually it doesn’t harm to use poorer quality vodkas for this recipe. Save good quality vodka for tasting in its own right.

When the time comes to pour, take a chilled martini glass and mix with the following measures:

Add 1 measure of sweet vermouth (or to taste)
Add 2 measures of the infused ginger vodka
Add 3-4 measures of chilled gin

Garnish with a slice of pickled ginger. If you have pink slices these are more visually attractive (I didn’t have any to hand for my latest attempts). When you finish the drink and eat the garnish it sends a bitter-warming-spicy chill down your spine.

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The ginger adds a nice warming quality to the drink. This makes it perfect for a cold evening, be it a clear day when you can wrap up warm and watch the early sunset outside, or for sipping indoors in front of a fire.

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You can also serve the ginger vodka straight up in a frozen shot glass if you want. Again, garnish with a slice of pickled ginger.

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Winter is the perfect time for this!

The Jasmine martini

While I was jogging this morning I was arrested, not by the intense heat, the failing of my heart or the police, but by the scent of jasmine flowers growing on a bush in the neighbour’s garden.

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As usual, my first thought was ‘how do I martini-fy this?’

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I picked a handful (don’t tell the neighbour), but I’m sure you could use normal jasmine tea. I then followed similar recipes such as the Camomile Tea Martini and Earl Grey Martini.

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Make a small cup of tea.

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Add a spoonful of honey (or to taste).

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Let it soak and cool down (you could do the same). I would recommend putting it in the fridge once it’s reached room temperature.

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When it’s martini time, serve as follows:

1 dash/measure sweet vermouth (or to taste)
2-3 measures jasmine tea
4-5 measures gin/vodka

Garnish with some fresh jasmine flowers if you have some.

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And maybe invite the neighbours over for a tipple. Even if it is their bush you picked the flowers from.

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Nice.

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