Rhubarb Ocean Gin Martini

Thanks to our never ending summer there is still loads of rhubarb knocking about, and this is probably one of the nicest ways to partake in it. This cocktail recipe was inspired by the Rhubarb Martini that my friend and all-round awesome chef, Caitlin Ruth, makes as Deasy's Restaurant in the tiny village of Ring just outside of Clonakilty.

It's SUMMER!  It might be a bit unpredictable and prone to extreme swings of temperature, but when in Ireland the only thing to do is to roll with it and pretend you're on the Costa del Blah doing well on gas mark 7.

A couple of weeks ago, I placed an order with the Wild Irish Foragers and Preservers for some of their amazing syrups: Gorse Flower, Rosehip (excellent for everything including keeping away the sniffles)  and Elderberry Syrups.   As with many things like this that I buy, I am purchasing more out of curiosity than anything else!  A phase of experimentation will always follow with much excitement!

Rhubarb Ocean Gin Martini

Thanks to our never ending summer there is still loads of rhubarb knocking about, and this is probably one of the nicest ways to partake in it. This cocktail recipe was inspired by the Rhubarb Martini that my friend and all-round awesome chef, Caitlin Ruth, makes as Deasy’s Restaurant in the tiny village of Ring just outside of Clonakilty.

I would never profess to be as much a master at the art of cocktail making as she is, but I think that this is pretty damn good go! I’m using Gin as my martini base, but of course you could just as well swap this out for the classic vodka and vermouth combo. The other twist here is that I am using juice from raw rhubarb here so no cooking involved!

Rhubarb Ocean Gin Martini

Ingredients (makes min 4 cocktails): 

  • Liquid from 1 bunch of rhubarb, trimmed, chopped, pulped and strained
  • Per person: 50ml of Beara Ocean Gin
  • Juice of 4 sweet oranges (Jaffa/Blood)
  • 1 tbsp Sugar syrup / Agave syrup
  • Vanilla Dusting Sugar

Method:

  • Into a blitzer of some kind (smoothie maker, processor etc), add the chopped rhubarb and process until the rhubarb is completely pulped. You may need to add a dash of water to help this process along.
  • Arrange some muslin/clean tea towel over a bowl or jug and spoon out the rhubarb pulp into the cloth.
  • Gather up the ends of the cloth and pull tightly into a ball. Begin squeezing the juice out from the pulp into the bowl/jug. Get all the juice out, this might take a few minutes to do properly.
  • Once all the juice has been gathered, decant into a large mason jar or a cocktail shaker. Add in the gin, orange juice and sugar syrup or agave and add plenty of ice.
  • Prepare your cocktail glasses by running the empty orange segments around the top of the glass and then dusting with the icing sugar. Do this by placing some of the sugar onto a plate and dipping the glass rim into it. The orange juice will help it to stick to the rim.
  • Shake the cocktail mix vigorously and then strain into the prepared glasses.
  • Garnish with a small slice of orange and ENJOY!

Buttermilk Ice Cream

It’s SUMMER!  It might be a bit unpredictable and prone to extreme swings of temperature, but when in Ireland the only thing to do is to roll with it and pretend you’re on the Costa del Blah doing well on gas mark 7.

Summer equals ice cream.  End of.  I’ve never bothered to purchase an ice cream maker because in all my years of watching reality cookery programmes, when you positively absolutely must have them work they break down resulting in serving up a bowl of sweet, creamy soup.  But, in recent years I have become determined to master the art of making no-churn ice cream that doesn’t taste like you’re eating a scoop of ice crystals.  My successes have made it onto the blog (coconut ice cream, salted caramel ice cream), but failures caste into my cookery Room 101 never to be mentioned again.

Continue reading “Buttermilk Ice Cream”

Bloody Elderberry Cocktail

A couple of weeks ago, I placed an order with the Wild Irish Foragers and Preservers for some of their amazing syrups: Gorse Flower, Rosehip (excellent for everything including keeping away the sniffles)  and Elderberry Syrups.   As with many things like this that I buy, I am purchasing more out of curiosity than anything else!  A phase of experimentation will always follow with much excitement!

Now, the obvious thing to do with syrups is to throw it over homemade desserts, excellent ice cream and so forth. But as I admired the beautiful deep purple colour of the Elderberry Syrup, I decided I wanted to do something really rather grown up with it.  If in doubt, make a cocktail!

Taking advantage of the late season blood oranges, vodka and the syrup I decided to mix up this simple but delightful concoction.  What I would say is this, do what you can to get the vanilla sugar, and if you can’t find any simple put an opened vanilla bean pod into some golden caster or icing sugar and seal it in a glass jar.  The mellow sweetness of the vanilla is very important to the overall success of this cocktail!

Bloody Elderberry Cocktail
Bloody Elderberry Cocktail

Ingredients:

  • 1 Martini Glass
  • 1 super ripe and sweet blood orange, juice of
  • 35ml of excellent quality vodka (we are using Irish measures here – don’t be afraid!)
  • 15ml of Elderberry Syrup (buy it here)
  • dusting of vanilla sugar

Method:

  • Squeeze all the juice from the  blood orange into a cocktail shaker
  • Using the discarded orange skin, coat the rim of the glass with the remnants of the blood orange juice
  • On a plate, pour out a little of the vanilla sugar and generously coat the rim of the cocktail glass (the orange juice helping to keep it in place)
  • To the cocktail sugar add the vodka and Elderberry Syrup.
  • Add a handful of ice cubes, put the lid on and shake furiously until all well combined.
  • Pour into the glass, and add a garnish of orange peel.
  • Sip, do your happy dance and repeat…

ENJOY….!

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