Warren Bobrow, Mixology Guru extraordinaire, tells us he has been experimenting with Gin –
I’ve found that the aromatics of Gin when combined with infusions of fresh herbs and pureed root vegetables make for a “healthy” cocktail that is not only delicious, but savory as well. (And good for you too!)
The Harvest Martini is a classic Gin Martini that has been augmented by freshly squeezed juices of beets and parsnip, carrot and pear. The Gin in this case is the unique product named Hendrick’s Gin. I combine with Royal Rose Simple Syrup of Rose (Hendrick’s picks up this unique rose flavor marvelously) and a mere splash of that wonderful new spirit named Rhuby from Art in the Age out of Philadelphia.
I also call for the unique roasted flavor of Bitter End’s Memphis Barbeque Bitters. Angostura works too- in a pinch.
First you need to roast the vegetables in the oven at 350 for about an hour or until they are caramelized. Then you puree’ the vegetables and the pears in a juicer saving a glass for yourself. (That’s the healthy element)
I then set aside the juices and infuse just about 3 tablespoons into a few shots of the Hendrick’s Gin. Refrigerate for about an hour.
The Harvest Martini
- 3 shots Hendrick’s Gin
- ½ cup of beets and parsnip, carrot and pear juice, roasted and pureed, then infused into the gin
- 1 shot Rhuby (USDA Certified Organic Rhubarb Liquor)
- 2 Tbs. Royal Rose (Rose) Syrup
- Bitter End Memphis Barbeque Bitters (just a drop or two)
- Scant misting of Dry Vermouth- I use Dolin at home
- Chill a Martini glass. Spritz the inside with dry Vermouth
- To a cocktail shaker add ½ full with ice
- Add infused Gin, rose syrup and Rhuby, followed by the Bitter End Bitters
- Shake until a frost appears on the shaker and strain into the pre-chilled Martini glass. Sip through to a hoe-down on the farm.