Master Distiller's Marvellous Martini
This kooky cocktail blends Star of Bombay gin with Noilly Prat Vermouth infused with English field mushrooms & pink sea salt, shaken with our home-made bay leaf cordial & coconut water. The martini is then garnished with a lemon peel twist.
UNITS OF ALCOHOL 1.5
KCAL 173
ALCOHOL VOLUME 15.30%
COCKTAIL FLAVOUR PROFILE
Ingredients
- 25ml Star of Bombay
- 15ml Noilly Prat Vermouth infused with English field mushrooms & pink sea salt
- 15ml home-made bay leaf cordial
- 15ml coconut water
- 1 lemon peel twist – gently spritzed
Glassware & Barware
- Nick & Nora glass – frozen or at least well chilled
- Boston shaker
- Hawthorne strainer
- Fine tea strainer
- Measuring device
- Serrated knife & chopping board
Method
Step
1
Shake all ingredients well with cubed ice
Step
2
Fine strain into a chilled Nick & Nora glass
Step
3
Garnish with a gently spritzed lemon peel twist
Bartender top tips
thought that if you’d like to recreate this amazing cocktail at home, that you’d need the recipes for the 2 homemade ingredients! Enjoy……
To make the bay leaf cordial:
Infuse 10 bay leaves into 200ml of freshly boiled water. Stir well & cover. Leave to infuse until cooled then place in the fridge for 24 hours. Stir again then strain. Add 150g caster sugar & around 4g of citric acid (easily available online). Stir gently until dissolved then strain into a sterilised bottle for storage. This will keep in the fridge for up to 6 weeks – remember you only need 15ml per cocktail so this will make enough for about 15 cocktails.
To make the Noilly Prat Vermouth infused with English field mushrooms & pink sea salt:
Chop/dice 1 large field mushroom into small cubes and place into a container. Pour over half a bottle of Noilly Prat Vermouth (375ml). Stir well. Allow to infuse in the fridge for 48 hours. Once infused, strain off mushrooms then add 1 heaped bar spoon of pink sea salt and stir until dissolved. Pour into a sterilised bottle for storage. This will keep in the fridge for up to 8 weeks – remember you only need 15ml per cocktail so this will make enough for about 25 cocktails.
