In a cheeky sneak preview of the upcoming issue of Image Interors & Living (which will feature a gorgeous exclusive shoot in Ballyvolane), Justin shares his recipe for this seasonal summer tipple.
For the rhubarb syrup:
1lb caster sugar
1 pint water
1 tea spoon fresh root ginger
1 bunch rhubarb
For two rhubarb martinis:
3 shots vodka
2 shots rhubarb syrup
1/2 shot fresh lime juice
2 lumps ice
1 cocktail shaker
2 martini glasses
For the syrup: 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.
For the Martini: When using a cocktail shaker, always avoid trying to make too much 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 some 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.
Photography by Mark Scott.
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