How to make ...
Rose & Pine Martini
We’ve put together this herbaceous martini for a special virtual class in collaboration with Health Technology Assessment international for the HTAi 2021 Virtual Annual Meeting.
The ingredients have been carefully selected to evoke the flavours and feel of the outdoors that we’ve all been missing so dearly in recent months.
Rosemary sprig (roughly 3cm)
45ml London Dry Gin (one full shot, one 20ml)
20ml Elderflower Cordial
20ml Pineapple Juice
10ml Dry Vermouth
Rosemary sprig to garnish
Prep: 2 Minutes
Make: 30 Seconds
Total: 2 Minutes and 30 Seconds
No common allergens to be found, although, since every body is different, we advise you check out this recipe's ingredients list just to be sure!
In a Boston glass, lightly muddle the rosemary.
Using a jigger to measure, add the gin, elderflower cordial, pineapple juice and dry vermouth.
Fill the glass with cubed ice and seal using the tin.
Shake for 10-15 seconds.
Use a Hawthorne strainer, carefully strain the drink into a Martini glass; keep the gap between the edge of the tin an the strainer as small as possible to ensure no rosemary goes in the drink.
Garnish with a sprig of rosemary.
Serve and Enjoy!
Hawthorne Strainer †
Fine Strainer ††
* If you don’t have this glassware try and choose something that will fit the volume of the liquid well, preferably with a stem e.g. a small wine glass. At a push you can use pretty much anything, it’s more about the flavour than the presentation, right?
** If you don’t have a cocktail shaker there are several other items we could employ. A mason jar, a reusable coffee mug or water bottle, or a sturdy Tupperware – ideally not the takeaway food style and be sure it’s clean and free from food particles.
*** If you don’t have a jigger (fancy bar name for a liquid measure) work from the principle that a tablespoon is 15ml.
**** Before embarking on a cocktail making adventure be sure you have sufficient ice. Ice is the second most important ingredient in a cocktail after the alcohol. If you have ice trays at home load them up a few times in preparation and bag the resulting ice up for later use. If you don’t happen to have ice trays you can freeze water in zip lock bags and then break it up.
† The Hawthorne strainer is usually used for a “first strain” which separates the main solids from the liquid cocktail e.g. the ice. Instead of a Hawthorne strainer you can use the lid/cap of your makeshift shaker or any solid item that can sit flat on its top.
†† A fine strainer is like a small sieve on a handle. It serves to take any bits missed by the initial strain and the tiny flecks of ice out of the cocktail for a smooth texture. This is called a fine or double strain and is not strictly necessary but if you want to have a go you can use a regular tea strainer or sieve.
The complex but balanced blend of citrus, herbal and floral notes in the gin provide the perfect base for this cocktail, with the vermouth subtly underpinning the dryer elements of the spirit. Muddled rosemary gives a woody essence to the drink which helps to highlight the natural rose-like taste of the elderflower. Lastly the soft citrus and creamy sweetness of pineapple provide the perfect level of fruit flavour to balance the dryness, as well as a velvety texture that ensures this cocktail is as easy to drink as it is to make. The rosemary garnish finishes the drink, boosting the aromas and playing the part of a pine needle, to complete the arboreal aesthetic.