I made Laura Calder's rhubarb water but it tasted like the liquid from rhubarb pie - which I like a lot, but I don't want to drink it. We tried different things with the left-overs, like lightening it with sparkling water and adding fresh, crushed mint leaves and lime, which all helped but didn't make it worthwhile to do again. Then Ben decided to try and reproduce the cucumber martini I'd had at the Sylvia Hotel on English Bay - he didn't succeed in that, but tried his hand at making up a rhubarb martini with the leftover rhubarb water, and that was amazing!
1 jigger vermouth
1/2 c. rhubarb water
5 mint leaves, crushed
juice of 1/2 lemon
- Put all the ingredients in a martini shaker with ice and... shake.
- Garnish with fresh mint leaves and ice to serve.
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