It’s World Gin Day everyone. And it’s summer. So, what better way to celebrate the occasion than with an Irish cocktail that fuses these two greats. Antony Jackson and Justin Green of Bertha’s Revenge share this delicious recipe for a Rhubarb Martini. Don’t worry – it couldn’t be simpler, and it will blow your guests? socks off!
Ingredients for the rhubarb syrup
1lb caster sugar
1 pint water
1 tsp fresh root ginger
1 bunch rhubarb
Boil the sugar and water to make sugar syrup. Once the sugar has dissolved, add the chopped rhubarb (2 inches long) and grated ginger and poach gently until the rhubarb is soft.
Allow to cool for one hour and strain the rhubarb through a sieve. Decant the rhubarb syrup into a bottle and store in the fridge. It will keep for a couple of weeks in the fridge and it freezes really well too.
Ingredients for 2 rhubarb martinis
3 shots Bertha’s Revenge Irish Milk Gin
2 shots rhubarb syrup
? shot fresh lime juice
2 lumps ice
1 cocktail shaker
2 martini glasses
When using a cocktail shaker, always avoid trying to make too much quantity in one go, as the cocktail doesn’t mix well when full. Mixing two Martinis in one shaker is best. Put all the ingredients together into a cocktail shaker and shake vigorously for 30 seconds. Hold the shaker in two hands and shake it over your shoulder. Chill the Martini glasses by putting them in the freezer or leave a few lumps of ice in them for a few minutes. Pour the Rhubarb Martini through a cocktail strainer into the glasses. Always taste before pouring and add more syrup if too sour or more lime juice if too sweet. Cheers!